Traditional Soya Pilaf / Pulav Recipe Recipe

To begin making the Soya Pilaf formula, wash, empty out and soak rice in raw liquid for minimum 30 mins before preparing.In a saucepan, bring to a low-boil liquid and toss in soya chunks in it and bring to a low-boil.

empty out and keep aside to cool.

Once cool, squeeze them to take off excess liquid and keep them separate in a plate/dish.fiery up cooking oil/ghee in a wok, toss in the potatoes, sauté them and keep it aside.

In the same pot, toss in bay leaf, all the dehydrated whole garam masala, shahi jeera in the reaming ghee/cooking oil and allow it to splutter.toss in finely minced onions and sauté till light and translucent.

toss in green chillies, ginger paste, garlic paste and sauté for about a minute on low medium fiery up.toss in minced tomato along with coriander dusting perfumed element, red chilli dusting perfumed element and sauté well till the ghee starts leaving from the sides.toss in soya chunks and table salt, combine all together, sauté again for 1-2 mins.After 1-2 mins, toss in a little liquid just to wet the masala and low-boil it with the lid closed on low flame.Meanwhile in another large thick bottomed vessel, toss in lots of liquid with little table salt, few drops of cooking oil and lemon liquid and allow it to bring to a low-boil.Once the liquid is fiery and starts boiling, toss in soaked rice and low-boil till the rice is 90% done.Turn off the gas and strain the rice very carefully and spread it in a big flat tray so that the grains doesn't stick to each other.

Allow it to cool a bit.

Do not mix gently them as the grains may break.The next step is to assemble and layer the Soya Pilaf.

Take a vessel in which you want to assemble the pilaf.

Spread rice at the bottom of the vessel and then layer it with the some soya curry base.Spread some rice again and then transfer the remaining soya curry base on it with fried potatoes.Again, spread some rice and finish off it with raw mint leaf, freshly minced coriander, lemon liquid, fried onions, some kewda liquid and fried dehydrated fruits.Close the lid and allow the pilaf to low-boil for another 10 mins on low flame.

For this take an iron tawa and place the pilaf vessel on it.Once the pilaf is done, hold the vessel from both sides and shake it vigorously, this will combine the soya curry base and the rice evenly inside without breaking the grains.dish up Soya Pilaf with Burani Raita, Beetroot Raita or any other Raita of your choice.