Soya chunks pulao

Wash the rice well and drain the water completely. Leave it undisturbed for 20 minutes. When the rice is soaking, slice the onions, cut the tomatoes and slit the green chillies. Soak the soya chunks in hot water for 10 minutes and squeeze the water completely and wash it in the cold water for 3 times.

Heat a pan and dry roast the fennel seeds, pepper, stone flower, cinnamon, cloves and star aniseeds. When nice aroma comes out switch off the flame and allow it to cool.

Add the roasted items in a dry jar and powder them. Remove from the jar and grind the garlic and ginger with little water.

Heat the ghee and oil in a kadai and add the bay leaf. Then add the onions. Saute it in medium flame for a few minutes and add the ginger garlic paste and the green chillies. Saute it until the raw smell of the ginger garlic disappears completely.

Next, add the tomatoes and saute it for few more minutes.

Now add the squeezed soya chunks, curry leaves and the freshly ground masala powder.

Now slowly transfer the mixture to the pressure cooker and 1.5 cups of water. Add the required salt and the rice.

Mix well and add a handful of fresh coriander leaves and keep on low flame for 10 to 12 minutes or 1 whistle.

After 15 minutes open the cooker and gently fluff the rice. Easy and simple soya chunks pulao is ready.