🇮🇳 Indian Vegetarian

Soya Keema Pulao

Name: Soya Keema Pulao
Prep time: 28 min
Cook time: 44 min
Total time: 72 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; to taste Salt; 1, thinly sliced Onion; 2, slit Green Chili; 3 tbsp Ghee; 1/2 tsp Turmeric Powder; 2 cups, rinsed and soaked 20 minutes Basmati Rice; 2 tsp Whole Garam Masala Spices; 1 cup Green Peas; 1 cup, boiled Soya Chunks

🇮🇳 Indian

Soya granules cooked as keema through rice, the high-protein vegetarian pulao. Slow steam, long grains and a masala that perfumes every forkful. A bowl of plain yogurt and pickled onions is all it wants.

Prep 28 min Cook 44 min Serves 4 Medium

Ingredients

Ginger Garlic Paste1 tbsp
Saltto taste
Onion1, thinly sliced
Green Chili2, slit
Ghee3 tbsp
Turmeric Powder1/2 tsp
Basmati Rice2 cups, rinsed and soaked 20 minutes
Whole Garam Masala Spices2 tsp
Green Peas1 cup
Soya Chunks1 cup, boiled

Optional extras

Fresh Cilantro2 tbsp, chopped

Instructions

1
Soak the basmati rice for 20 minutes, then drain thoroughly — wet rice turns mushy.
2
Warm the ghee and drop in the whole spices; the moment they sizzle and perfume the kitchen, add the onions.
3
Brown the onions properly, stir in ginger garlic paste, then bloom the powdered spices in the fat.
4
Tumble in the soya chunks, let it soften in the masala, then add the rice and toast it for two minutes, stirring.
5
Add salt and hot water, boil, then cover with a tight lid and a tawa underneath to stop scorching; steam till done and rest before serving.

Chef's tip

Old, aged basmati drinks more water and stays long — new crop turns sticky.

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Watch how it's made

Video: Soya Keema Biryani · on YouTube