Soya Mushroom Pulao Recipe
Soya Mushroom Pulao is a delicious rice recipe where rice is cooked with soya chunks, mushrooms, and a few basic Indian spices. It is a great dish to make for quick meals. Make it using my easy recipe.
Here are some more pulao recipes that you may like: Peas Pulao, Wadi Chawal, Green Pulao, Gucchi Pulao, and Shahi Pulao.
I made my mushroom masala recipe yesterday and shared it on the blog. We all really enjoyed it. I was left with a few more mushrooms, which I wanted to use before they went bad. I bought soy chunks from the Indian grocery store last week, so I decided to mix them with mushrooms and make this pulao for today’s lunch. It turned out pretty delicious. You must try it too.
About Soya Mushroom Pulao
Soya Mushroom Pulao is a delicious rice dish that combines the chewy goodness of soya chunks, the umami of mushrooms, and the warmth of Indian spices. It’s wholesome, flavorful, and comes together in under 40 minutes, making it perfect for lunchboxes, weeknight dinners, or even casual get-togethers.
You can make it in an Instant Pot like I do, and also in a traditional pressure cooker or in a pan over the stovetop.
Why You’ll Love This Recipe
It is a one-pot recipe, making cleanup a breeze.
You can easily customize it by adding veggies like peas, carrots, or capsicum for added crunch and color, or by adjusting the spices to suit your taste.
This rice dish stays good for up to 4 days in the fridge, making it ideal for make-ahead meals.
It is gluten-free and can be easily made vegan by substituting dairy yogurt with a plant-based alternative.
Ingredients
Rice – I prefer to use long-grain basmati rice to make pulao and biryani; however, any white rice can be used to make this recipe.
Soya Chunks – I used medium chunks.
Mushroom – I used button mushrooms, but you can use other varieties such as cremini or oyster mushrooms as well.
Whole Spices – You will need bay leaf, green cardamom, cloves, cinnamon, and cumin seeds.
Spice Powders – You will need turmeric powder, Kashmiri red chili powder, Pulao masala powder, and salt. I make my own pulao masala at home. If it’s not available, then you can use garam masala in its place.
Others – You will also need oil, onion, ginger-garlic paste, fresh tomatoes, green chilies, yogurt (dahi, curd), cilantro (coriander leaves), mint leaves, and lime juice.
How To Make Mushroom Soya Pulao
Rinse 1 cup of rice with water and then soak it. Keep aside.
Soak ½ cup of soya chunks in hot water and keep aside.
Press the SAUTE button of the Instant Pot.
Once it says ‘hot’, add 2 tablespoon oil to the inner pot.
Once the oil is hot, add the 1 bay leaf, 2-3 green cardamoms, 2-3 cloves, 1 inch piece of cinnamon, and 1 teaspoon cumin seeds, and let them crackle for 4-5 seconds.
Add 1 cup of sliced onions and sauté till they turn translucent, stirring frequently.
Add 1 teaspoon ginger-garlic paste, and cook the onions are golden brown.
Now add ½ cup of chopped tomatoes and 2-3 green chilies (slit in half) and cook for a minute.
Add ¼ cup of yogurt and cook for a minute.
Squeeze the soya chunks and add them to the pot along with 1 cup of sliced mushrooms. Add ½ teaspoon turmeric powder, 1 teaspoon Kashmiri red chili powder, ½ teaspoon Pulao masala powder (or garam masala), and 1 teaspoon salt, and mix well. Cook for 2 minutes.
Drain the soaked rice and add it to the pot along with 1 tablespoon chopped cilantro, 1 tablespoon chopped mint, and 1 teaspoon lime juice.
Add 1 cup of water and stir gently.
Secure the lid of the Instant Pot and set the valve to the sealing position.
Press the CANCEL button, and then the PRESSURE COOK button, and set the timer to 6 minutes.
Once the timer goes off, let the pressure release naturally for 10 minutes.
Release the remaining pressure manually by moving the valve to the venting position. Open the lid.
Fluff the pulao gently and serve hot.
Serving Suggestions
Serve soya and mushroom pulao with a raita and roasted papad. You can top it with some fried cashews or crispy fried onions if serving it for a special occasion..
Storage Suggestions
Leftover soya mushroom pulao can be stored in an airtight container in the refrigerator for 3-4 days. Reheat it in a microwave or steamer until nicely hot before serving.
I do not recommend freezing this pulao as the texture of mushrooms and soya chunks can change once thawed.
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Soya Mushroom Pulao Recipe
Ingredients
- 1 cup white rice
- ½ cup soya chunks
- 2 tablespoons oil
- 1 bay leaf (tejpatta)
- 2-3 green cardamoms (hari elaichi)
- 2-3 cloves (laung)
- 1 inch piece of cinnamon (dalchini)
- 1 teaspoon cumin seeds
- 1 cup sliced onions
- 1 teaspoon ginger garlic paste
- ½ cup chopped tomatoes
- 2-3 green chilies (slit in half)
- ¼ cup plain yogurt (dahi, curd)
- 1 cup sliced mushrooms
- ½ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- ½ teaspoon pulao masala powder (or garam masala powder)
- 1 teaspoon salt
- 1 tablespoon chopped cilantro (fresh coriander leaves)
- 1 tablespoon chopped mint leaves
- 1 teaspoon lime juice
Instructions
- Rinse the rice with water and then soak it. Keep aside.
- Soak the soya chunks in hot water and keep aside.
- Press the SAUTE button of the Instant Pot.
- Once it says hot, add oil into the inner pot.
- Once the oil is hot, add bay leaf, green cardamoms, cloves, cinnamon, and cumin seeds and let them crackle for 4-5 seconds.
- Add sliced onions and sauté till they turn translucent, stirring frequently.
- Add ginger-garlic paste, and cook the onions are golden brown.
- Now add tomatoes and green chilies and cook for a minute.
- Add yogurt and cook for a minute.
- Squeeze the soya chunks and add them to the pot along with sliced mushrooms. Add turmeric powder, Kashmiri red chili powder, Pulao masala powder, and salt, and mix well. Cook for 2 minutes.
- Drain the soaked rice and add it to the pot along with cilantro, mint, and lime juice.
- Add 1 cup of water and stir gently.
- Secure the lid of the Instant Pot and set the valve to the sealing position.
- Press the CANCEL button, and then PRESSURE COOK button, and set the timer to 6 minutes.
- Once the timer goes off, let the pressure release naturally for 10 minutes.
- Release the remaining pressure manually by moving the valve to the venting position. Open the lid.
- Fluff the pulao gently and serve hot.
This pulao is a great dish to make for everyday meals. Do try it!