Instant Pot Soya Mint Pulao

Instant pot soya mint pulao is a delicious, tasty, and one pot rice recipe. The freshness of the mint, cilantro, spiciness of green chillies, ginger, and garlic adds a fabulous fragrance and flavor to the dish. This pulao makes a perfect choice for an easy lunch box or busy weeknight dinner.

Soya chunks are a good source of protein, especially for vegetarians. Adding them gives a meaty texture to the mint pulao. Soya chunks are a vegan and gluten-free meat alternative.

Soya mint pulao can be made in an Instant pot, Indian pressure cooker, or in a pan easily. By using a pressure cooker, the soya mint pulao can be made in a jiffy. I have not added vegetables but you can simply add your favorite veggies in this rice.

I have used regular homemade yogurt for the marination. You can use greek yogurt or vegan yogurt as per your dietary needs. 

What Are Soya Chunks?

Soya chunks are also known as meal maker or textured vegetable protein. Soya chunks are made from defatted soy flour and is a by-product of extracting soybean oil. They have a high protein content, very quick, and easy to cook. Many dishes can be prepared by using soya chunks like pulao, biryani, salads, soups, kebabs, and cutlets. 

When you cook soya chunks, they resemble a meat-like texture, chewy, and soft. They don’t have their own taste but they can easily absorb different flavors and taste delicious in the dish.

Health Benefits Of Soya Chunks

Soy is full of polyunsaturated fats, protein, and omega 3 fatty acids. They are rich in fibre, calcium, and iron. Soya chunks enable faster muscle building and metabolism. They are great for good hair and skin health as well. 

Having too many soy products can increase estrogen and uric acid levels in your body. Consuming soya chunks moderately is very essential. Soaking soya chunks in hot water and adding them into the recipes is the easiest way to include them in your diet.

Ingredients

For Marination:

• Soya chunks
• Yogurt
• Coriander powder
• Cumin powder
• Garam masala
• Red chili powder
• Turmeric powder
• Oil
• Salt

For Pulao:

• Basmati rice
• Mint
• Cilantro
• Ginger
• Garlic
• Green chili 
• Onion
• Black cumin seeds
• Cloves
• Peppercorn
• Cinnamon stick
• Bay leaf
• Oil

Instant Pot Soya Mint Pulao Step By Step Recipe 

Heat 1.5 cups of water in a pot and remove from the heat. Add soya chunks and soak them in hot water for 20 minutes.

Drain and squeeze out all the water from soya chunks. Set them aside in a bowl.

For Marination

Combine all the marination ingredients together with soaked soya chunks for 20 minutes. 

For Rice

Triple wash and soak long grain basmati rice for 20 minutes, later drain all the water, and set it aside.

In a blending jar, add mint, cilantro, ginger, garlic, green chili, salt, and blend it by adding 2-3 tbsp of water into the paste. 

In the inner pot of an instant pot, turn on the SAUTE mode (Medium), heat 2 tbsp of oil, add black cumin seeds, and let them splutter. 

Next, add peppercorns, cloves, cinnamon stick, a bay leaf, onions, and sauté for 30 seconds. 

Add marinated soya chunks, blended puree, and sauté for 1 minute.

Transfer drained rice and sauté for 20 seconds. CANCEL the SAUTE mode, add 1 ¼ cup of water, mix, and adjust the salt at this point.

Close the lid on your Instant pot, making sure the valve is set to sealing.

Turn on the MANUAL/PRESSURE COOK button (High Pressure) and set the timer to 5  minutes.

Let the pressure naturally release (NRP) for 12-15 minutes.

Once the pressure is released, fluff the rice with a fork, and serve hot.

Soya Mint Pulao In An Indian Pressure Cooker

Follow all the steps in the same way but add 1.5 cups of water in the rice instead of 1 ¼ cup.

Close the pressure cooker lid and set it to medium-high heat for 1 whistle. 

Once all the pressure is released, open the lid and keep it half open for about 5-7 minutes. Fluff the rice with a fork and serve hot.

Tips For Making Soya Mint Pulao

• Do not add a small amount of mint or cilantro leaves or else it will lack in amazing flavor and will not give a perfect green color to the pulao.

• I have used Nutrela soya chunks, you can use regular or mini chunks as well. 

• Soaking the soya chunks in some water is very important to rehydrate them. Cooking them well is essential or it can cause indigestion and make the chunks smell bad.

• Marinating the soya chunks gives an amazing taste to the dish. Soya chunks don’t have any taste but they can absorb flavors.

• Use extra-long grain basmati rice, which has perfect texture to keep the rice fluffy and separated, rather than clumped together.

Variations

• You can use regular basmati rice in this recipe instead of extra-long grain basmati rice.
• Any brand soya chunks will work well in this recipe. You can use regular or mini soya chunks. Chop them up into bite sized pieces so kids will not notice them.
• You can add some veggies like corn, carrots, green peas, green beans, potatoes, or mixed vegetables in this recipe.
• Add some spinach along with mint and cilantro for adding an extra dose of leafy greens.
• Skip adding yogurt in the marination if you are following a vegan diet. You can use a vegan yogurt or lemon juice as well.
• Black cumin seeds are also called as shahi jeera in hindi language. You can simply swap regular cumin seeds instead. 

How To Store Soya Mint Pulao?

Soya mint pulao can be stored in a refrigerator for 4 days in an airtight container. Sprinkle 1 tbsp water on it and heat it up in the microwave for a few minutes.

How To Serve Soya Mint Pulao?

Serve the pulao with tomato saar (tomato soup in coconut milk) and some roasted papad.

Soya mint pulao can be served with any raita – especially cucumber raita, mixed veggie raita, or boondi raita, along with some papad.

Serve the pulao along with masala chaas or plain yogurt as well.

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I will love to hear from you! 

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