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How to make Tasty Soy Nugget Rice Pulao ( Recipe )

We all love to have rice in our lunch / dinner and sometime it happens that we land up cooking more than our necessitate; next day we wonder what to do with the remaining cooked rice!!! .

This is how I started cooking my subsequent dish with rice & soya (soy) chunks/nuggets; and is now cooked even for lunch / dinner at home.

Soy chunks look an excellent natural source of soy proteins which can be used as a healthy and economical meat substitute. Beans that is bland; fragrance-free; ready to mould with all kind of recipe.

This post is contributed by Garima.

Health benifit Soy Nugget Rice Pulao :

  • High Protein Soya Chunks
  • Low in calorie
  • Rich in protein
  • Good for all ages
  • Filled with vitamins, minerals, fiber and protein; best non-fish sources of essential omega-3 fatty acids

In today’s world health is given the foremost priority….so I use “Saffola Arise” . However it depends on individual’s choice…..consider it one of the types of rice.

Lets sneak peek the benefits Saffola Arise:

  • Has lower glycemic index, this gives it a better nutritional goodness
  • One feels light post consumption
  • Gives sustained energy for longer period
  • When cooked, grains expand; so lesser quantity of the same is needed.

Preparation time: 10mins (20-30 mins more if you are using saffola arise rice)

Cooking: 15 mins

Ingredients to make Soy Nugget Rice Pulao

  • Rice                                             One medium bowl
  • Soya Chunks                              One small bowl
  • Onion                                          Two Medium (sliced)
  • Green capsicum                        Two Medium (sliced)
  • Green Chili                                  Two sliced
  • Salt                                               to taste
  • Cayenne Pepper                         to taste
  • Roasted Cumin Powder             1/4 tea spoon
  • Garam Masala                            ¼ teaspoon
  • Garam Masala (Raw)
  • Tej Pata / Bay Leaf                          One
  • Javitri /Mace                                    One
  • Phool Chakra /Star Anise              One
  • Jeera/Cummin Seeds                     to taste
  • Red Chilli                                          Small two
  • Black Cardamom/Badi Elachi       Two

Grounding of vegetables & Soy nuggets:

Boil the chunks for 3 mins; wash them in the running water and keep a side for water to drain;

Heat tea spoon oil (refined / olive) in a griddle (preferably non stick); put in all the raw garam masala & heat it for few seconds (on high gas).

Add the sliced onions; sauté the same till it turns light brown(on medium gas); adjoin capsicums, all powdered masala & stir the same till all the ingredients are medium fried and than add the soy nuggets. Mix well the vegetables & fry till it turns brown. Post frying mix the vegetables with cooked rice.

Note: Cook rice as you do on regular basis. Incase you‘re using Saffola Arise than that needs to be cooked slightly more than in comparison to other rice.

Serving :

It serves to three persons with bundi raita / jeera raita /masala dahi/ salad/ fried green chilly sprinkled with kala namak.

Tip for cooking:

Use really good non-stick pan/griddle so your cooking will automatically contain less fat.


About Nidhi Paul

Who wants to bring Indian culture, Food, and her thoughts together to give the best India has and what we can learn from Indians and Indian aspects.

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