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Thursday, July 13, 2017

Arabic Style Soya Chunks & Vegetable Rice

soya chunks pulao
Arabic Style Soya Chunks & Vegetable Rice

Soya Chunks Pulao
Soya Chunks Pulao
I feel like naming this dish as a vegetarian kabsa as I have given a arabic touch to this pulao and replaced the meat with soya chunks which has a similar texture as meat. Many people are still not aware of this ingredient which is mainly a textured soy protein and a by product of soy bean. We need to add lot of spices to lift up the taste level of these protein packed chunks to overcome its blandness.

Arabic Style Soya Chunks & Vegetable Rice

  Rice preparation with the protein-rich soya chunks and mixed vegetables flavored with Arabic spices. It is a complete meal on its own and can be served as Main Course and also a good option for packing a lunch box.

Serves 4
1 cup = 250 ml capacity
Preparation Time: 30 minutes
Cooking Time: 15 - 20 minutes


  1 cup soya chunks
  1 medium carrot
  1 large potato
  1 onion sliced
  1 tomato chopped
  1 tablespoon chopped garlic
  1/4 teaspoon turmeric powder
  2 cups basmati rice
  4 cups water
  1 dried lemon/loomi (optional)
  3 teaspoon kabsa mix
  1/2 cup chopped coriander leaves
  4 tablespoon ghee or vegetable oil

  Kabsa Mix

  1/2 teaspoon cinnamon powder
  1/2 teaspoon garam masala powder
  1/4 tsp white pepper powder
  1/2 teaspoon dried lime powder
  1/2 teaspoon cumin powder
  1/2 teaspoon coriander powder


  1. Wash and soak the rice for 20 minutes. 
  2. Soak soya chunks in hot boiling water with 1 teaspoon salt for 30 minutes. After 30 minutes discard the water in which soya chunks were soaked and also squeeze out all excess water. 
  3. Heat oil in a saucepan. Fry chopped garlic and onion till soft.
  4. Add tomatoes and cook till soft. 
  5. Then add soya chunks and fry for 2 minutes. 
  6. Now add carrot, potato, kabsa mix, salt, and turmeric. Cook the spices on low heat for 2 minutes. Add 4 cups of water, crushed dried lemon and cook till water starts to boil. 
  7. Then add the soaked rice and chopped coriander leaves. Place the lid and cook on medium to low heat till all the water has dried and rice has been perfectly cooked. This will take about 8 to 10 minutes. 
  8. After the rice is cooked, just stir gently to allow the trapped steam to escape. Remove from heat and place the lid back, and let the rice be covered for 15 to 20 minutes before serving. Garnish with coriander leaves. 
  9. Serve hot.
Note: You can substitute lemon powder with lemon juice. Just add 1 tablespoon lemon juice to the rice water.  

1 comment:

  1. Thanks for the recipe you have shared. I have tried it once but i could not make it well but now i will try this recipe.