Name: Soya chunks pulao without pressure cooker
Prep time: 5 min
Cook time: 30 min
Ingredients: 1.5 cup - 50 grams soya chunks; 1 Cup basmati rice; 3-4 tbsp oil; 2 green chilies; 1 dry red chili; 1 medium potato ((cut into cubes)); 2 onions; 1 tomato; 1 tsp ginger ((grated)); 2-3 garlic cloves; 1 tsp cumin seeds; 1 bay leaf; 2 green cardamoms; 1 black cardamom; 1 Star Anise; 2 cloves; Small piece of cinnamon; 1 tsp red chilli powder; 1/4 tsp turmeric powder; 1/2 tsp garam masala; 1 coriander powder; Salt to taste; 1 tsp magic masala ((optional)); 2 cup water; 2 tbsp coriander leaves

18 Sep Soya Chunks Pulao without pressure cooker

Posted at 22:17h in Glutenfree Recipes, Rice, Vegan Recipes by blessmyfoodbypayal 0 Comments

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Last Updated on August 8, 2026 by blessmyfoodbypayal

Soya chunks pulao without pressure cooker with step wise pictorial and video method.

Vegan and Gluten-free

Soya chunks pulao is a delightful vegan dish which comes with a combined goodness of soya chunks with fragrant rice, few routine ingredients and a medley of spices.

This flavourful pulao is a complete meal in itself that’s both easy to prepare and satisfying to the taste buds, making it a popular choice for vegetarians and vegans alike.

Not just vegetarians and vegans, but this dish would be loved by the non vegetarians equally because the texture of soya chunks is exactly the same as meat.

There was a time when this dish was loved and made in North India only but very recently it has gained immense popularity across the world due to their exceptional nutritional value and taste.

This dish offers a delightful blend of flavors, textures and health benefits, making it a favorite among anyone seeking a hearty and satisfying meal.

Soya chunks, also known as textured vegetable protein (TVP), are derived from soybeans, has a meat-like texture and protein content, making them a valuable addition to vegetarian and vegan diets.

This is the prime reason that who has left meat for any reason but still love that taste and texture usually resort to soya chunks.

Soya chunks pulao also falls in the category of quick and lazy meal. Whenever you are in a haste or not in a mood to cook the elaborate food, this pulao is your healer, as it needs just 5 minutes of preparation and 10 minutes of cooking. Simple.

Moreover, soya chunks pulao can be a complete meal on its own. When there’s nothing else to be eaten as a side dish, this pulao is enough.

However you can simply pair it with complementary side dishes such as raita (yogurt-based condiment), chutneys, or a simple salad.

Soya chunks pulao incorporates these protein-rich nuggets into a fragrant and flavorful rice preparation. The pulao is a one-pot meal that celebrates the goodness of soya chunks with a medley of aromatic spices and rice.

One of the most attractive part of soya chunks pulao is that the soya chunks have all the ability to absorb the flavors of the spices and seasonings they cooked with.

As a result, every mouthful is infused with the rich and complex blend of spices, creating a harmonious balance of taste and texture. The chewy and meaty soya chunks complement the soft and fluffy rice, creating a satisfying contrast that pleases the taste buds.

Soya chunks pulao is not just about taste but a way beyond that. It’s an excellent source of plant-based protein, besides rich in essential amino acids, vitamins, and minerals. They provide a good dose of iron, calcium, and potassium, among other nutrients. Furthermore, soy chunks help in reducing the cholesterol levels and improved heart health.

Adaptability is another remarkable aspects of soya chunks pulao. While the basic concept remains the same i.e. combining soya chunks and rice with spices, it can be customized to suit various tastes and preferences. You can include any of the seasonal vegetables to create your unique version of this dish.

STEP WISE PICTORIAL RECIPE OF SOYA CHUNKS PULAO WITHOUT PRESSURE COOKER

Take a pan and add oil in it.

Add soya chunks, potato cubes and 1 onion which is cut length wise.

Saute for 2-3 minutes.

Soya chunks will turn brown, potatoes will get fried spots on it and onion will turn translucent/pink.

At this stage, take them out of the pan.

Now there’s still some oil left in the pan. Add green chilies, dry red chili, 1 onion, tomato, ginger (grated), garlic cloves, cumin seeds, bay leaf, green cardamoms, black cardamom, star anise, cloves, cinnamon, red chilli powder, turmeric powder, garam masala, coriander powder, salt to taste and magic masala. Yes, all ingredients in one go.

Mix them well.

Put a lid and let the ingredients cook on low heat.

Keep stirring and mashing them occasionally.

In 15-20 minutes, all ingredients will be cooked so well and oil is seen separating.

Add rice which were soaked for 20 minutes.

Stir them for 2 minutes.

Then add water and those ingredients (potato, onion, soya chunks) which were fried initially.

Mix them well.

Put a lid and let rice cook on moderate heat.

After 10-12 minutes, rice will be completely cooked as the entire water will get evaporated.

Sprinkle coriander leaves.

Switch off the heat and let rice stand as it is with a lid for 5 minutes.

Serve hot after sprinkling more coriander leaves.

Enjoy.

NOTE

This pulao can be made in pressure cooker as well using similar process. Cook for 2 whistles and its done.

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