Soya Peas Pulav

Swetha Jain

Nov 24, 20202 min read

Soya Peas Pulav:

Ingredients:

1 cup basmati rice 200 grams, soaked for 30 minutes

2 tablespoons vegetable oil

1 bay leaf

1 teaspoon cumin seeds

3 green cardamom pods

2 black cardamom

3 cloves

Cashews few(optional)

1 medium onion thinly sliced

1 green chili finely chopped

1.5 cups green peas I used frozen green peas, soaked in warm water for 10 minutes before using in the recipe

2-3 tablespoons chopped cilantro

1.5 cups water 12 oz

1/2 teaspoon salt or to taste

1/3 cup boiled soya chunks

Instructions:

Wash basmati rice until water turns clear, then soak it in enough water for 30 minutes. Once 30 minutes are over, drain the water and set aside the rice.

Heat a pan on medium heat. Once hot, add the oil and then add the bay leaf, cumin seeds, green cardamom, black cardamom and cloves and cashew. Saute until the spices are fragrant, around 30 seconds.

Then add the sliced onion and green chili and cook for 3 to 4 minutes until the onions turn light golden brown in color. You can add a pinch of salt here so that onions cook faster.

Add the fresh

green peas & soya chunks along with chopped cilantro. Cook for 1 minute.

Add 1.5 cups water, salt and let it all come to a boil.

Once the water starts boiling, add the rinsed and drained rice to the pan. Stir.

Cover the pan with a lid and let it cook for 10 minutes on medium heat. After 10 minutes check the rice, if it isn’t done cook for additional 5 minutes.

Open the lid and fluff the rice with a fork.

Garnish matar pulao with some more cilantro! Serve hot with any curry or raita.

Tip:

You can use butter or ghee in place of oil in the pulao.

Use fresh green peas for best result and taste.