Kabuliwala Soya Pulao
A hearty one-pot-style pulao combining spiced soya chunks, kala chana and aromatic rice. The soya is seasoned and air-fried separately, while the rice is cooked with whole spices and the kala chana is prepared in a simple onion-tomato masala. Everything is finally brought together for a filling, protein-rich meal.
Prep & Cook Time: 45 minutes
Cuisine: Indian
Diet: Vegetarian
Servings: 1
Nutrition per serving:
328 kcal • Protein 20 g • Fat 8 g • Carbs 41 g
Ingredients
- 30 g soya chunks
- 20 g black chickpeas / kala chana
- 30 g rice
- 10 g ghee
- 50 g onion, finely chopped
- 50 g tomato, finely chopped
- Turmeric powder
- Red chilli powder
- Kashmiri red chilli powder
- Garam masala
- Black pepper powder
- Ginger-garlic paste
- Garlic, finely chopped
- Green chillies, finely chopped
- Asafoetida, a pinch
- Whole coriander seeds
- Fennel seeds
- Black cardamom
- Cinnamon stick
- Bay leaves
- Green cardamom
- Star anise
- Cumin seeds
- Lemon
- Salt
- Water
Method
1. Soak and cook the kala chana
Rinse the 20 g kala chana thoroughly and soak it overnight or for 8–9 hours in sufficient water.
Drain and keep aside.
2. Prepare the soya
Bring water to a boil with a little salt. Add the soya chunks and cook until softened.
Drain and squeeze out the excess water completely.
In a bowl, combine ginger-garlic paste, garam masala, red chilli powder, Kashmiri red chilli powder, black pepper powder and salt.
Add the cooked soya chunks and mix thoroughly so they are evenly coated. Let them rest for about 10 minutes.
Air fry at 180°C for approximately 15 minutes, or until lightly roasted. Keep aside.
3. Cook the aromatic rice
Place the whole coriander seeds, fennel seeds, black cardamom, cinnamon stick, bay leaves, green cardamom and star anise in a small muslin cloth and tie securely to make a spice potli.
Bring water to a boil in a pot. Add the spice potli, salt and a few drops of lemon juice.
Add a slice of lemon and the rice.
Cook until the rice is just done and the grains remain separate.
Drain the rice, discard the spice potli and lemon slice, and spread the rice out to cool slightly.
4. Prepare the kala chana masala
Heat the ghee in a kadai.
Add cumin seeds and allow them to crackle.
Add the finely chopped onion and sauté until light golden.
Add finely chopped garlic and green chillies and sauté briefly.
Add the tomato and cook until softened and the masala begins to leave the sides of the pan.
Add turmeric powder, a pinch of asafoetida and Kashmiri red chilli powder. Sauté briefly.
Add the soaked kala chana along with enough water to cook it.
Cook on low heat until the kala chana is completely tender and the excess moisture has evaporated. The mixture should be fairly dry before the rice is added.
5. Bring everything together
Add the cooked rice and air-fried soya chunks to the prepared kala chana masala.
Gently fold everything together so that the rice grains remain intact and the soya and chana are distributed evenly.
Taste and adjust the salt if required.
6. Serve
Serve hot with Jungli Salad or raita.
Ippitizer Note
Keep the rice slightly firm and let the kala chana masala become fairly dry before combining everything. This prevents the pulao from becoming soft or mushy. Add the air-fried soya only at the end so it keeps some of its roasted texture.
One important correction remains: your original Step 1 said 1 cup kala chana, but the ingredient list says 20 g. I’ve used 20 g here because that matches the recipe quantities and the listed macros.
