Here's how I made it...
- 1 cup rice (preferably basmati)
- 1/2" stick cinammon
- 1 small bay leaf
- 3-4 whole peppercorns
- 1/2 teaspoon cumin seeds (jeera)
- 3 cloves
- 2-3 small cardamom
- 2 tablespoons oil
- 1 small onion finely sliced
- 1/2 teaspoon ginger-garlic paste
- 1 medium tomato finely chopped or pureed
- 1/2 teaspoon dried mint powder or 4-5 finely chopped mint leaves
- 1/2 teaspoon red chilly powder(or to taste)
- 2 teaspoon dhaniya powder
- 1/4 teaspoon garam masala powder
- 3 tablespoons curd
- Salt to taste
- Chopped Coriander for garnish
- Wash and soak the rice and keep aside before you start with the rest of the ingredients.
- Boil water in a pot. Add the soya chunks to the boiling water and cook for a min. Drain out the water. When cool to handle, squeeze out all the water from the soya chunks and keep aside. This step helps remove the strong odor from the soya chunks.
- Heat the oil in a pressure cooker. Once hot, add the jeera and the whole garam masala(bay leaf, cardamom, cinnamon, cloves and whole peppercorns) and fry for about 30 seconds.
- Add in the sliced onions and fry till golden brown in color. (You can add in a little salt to the onions to speed up the cooking)
- Add in the ginger-garlic paste and saute for a min.
- Now pour in the tomato puree, mint powder. Mix well.
- Add the masala powders - red chilly powder, dhaniya powder and garam masala powder. Mix well and cook till the oil oozes out.
- Now add in the curds and cook for a min.
- In the meanwhile drain out the rice and then add it to the pressure cooker with soya chunks, 2 cups of water and salt to taste. Mix well and taste and adjust the seasonings if needed.
- Pressure cook till the rice is cooked.
- Garnish the pulao with coriander leaves and serve hot with curd raita.
Note: You can add in mix veggies for mix vegetable pulao. Also try the same recipe for chicken pulao by using partly cooked chicken instead of soya chunks.