Soya Chunk Pulao

How to Prepare

1. Rinse 5 cups of basmati rice under running water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. In a large pot, heat 6 tablespoons of ghee or oil over medium heat. Add 2 teaspoons of cumin seeds
3. 4 bay leaves
4. 6 cloves
5. 4 cinnamon sticks, and 6 green cardamoms. Sauté until aromatic.
6. Add 4 finely chopped large onions and sauté until golden brown.
7. Add 4 tablespoons of ginger-garlic paste and sauté for 2 minutes until the raw smell disappears.
8. Add 6 chopped medium tomatoes and cook until they turn mushy.
9. Add 2 cups of soaked and squeezed soya chunks
10. 4 diced medium potatoes
11. 2 cups of diced carrots
12. 2 cups of green peas, and 2 cups of chopped green beans. Mix well.
13. Add 4 teaspoons of biryani masala
14. 2 teaspoons of red chili powder
15. 1 teaspoon of turmeric powder, and salt to taste. Mix thoroughly.
16. Add 10 cups of water and bring to a boil. Add the soaked and drained rice, and stir gently.
17. Cover the pot with a tight lid and cook on low heat for 20-25 minutes or until the rice is fully cooked and water is absorbed.
18. Turn off the heat and let the pulao rest for 10 minutes. Fluff the rice with a fork, garnish with chopped coriander leaves and fried cashews if desired, and serve hot with raita or salad.