Full written recipe of Soya Matar Pulao
Prep time: 15-20 minutes
Cooking time: 30-35 minutes
Serves: 5-6 people

Ingredients:
Soya chunks
SALT | नमक A LARGE PINCH
SUGAR | शक्कर A LARGE PINCH
SOYA CHUNKS | सोया चंक्स 2 CUPS
Rice Soaking
BASMATI RICE | बासमती चावल 2 CUPS
WATER | पानी AS REQUIRED
Pulao
GHEE | घी 2 TBSP
WHOLE SPICES
CUMIN SEEDS | जीरा 1/2 TSP
GREEN CARDAMOM | हरी इलायची 3 NOS.
BLACK CARDAMOM | बड़ी इलायची 1 NO.
CINNAMON | दालचीनी 1 INCH
CLOVES | लौंग 5 NOS.
BLACK PEPPERCORNS | साबुत काली मिर्च 5 NOS.
BAY LEAF | तेज पत्ता 2 NOS.
ONION | प्याज़ 2 NOS. (SLICED)
GINGER GARLIC GREEN CHILLI PASTE | अदरक लेहसुन और हरी मिर्च की पेस्ट 1 TBSP
TOMATO | टमाटर 1 NO. (ROUGHLY CHOPPED)
SALT | नमक TO TASTE
HOT WATER | गरम पानी A SPLASH
CURD | दही 1 CUP
POWDERED SPICES
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TSP
SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 1 TSP
CORIANDER POWDER | धनिया पाउडर 1 TSP
BIRYANI MASALA | बिरयानी मसाला 1 TSP
GREEN PEAS | हरे मटर 1 CUP
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
MINT | पुदीना A HANDFUL (CHOPPED)
WATER | पानी 3.5 CUPS
KASURI METHI | कसूरी मेथी 1 TSP
SALT | नमक TO TASTE

Method:
Set a stock pot with water over high flame & bring it to a boil, add salt & sugar & let it boil for a minute & then add the soya chunks, cover & cook for 5-6 minutes.
Strain & add the boiled soya chunks in a bowl filled with room temperature water & swirl them around in the water to rinse them, doing this step will ensure that the soya chunks don’t have any kind of smell.
Once rinsed, squeeze & remove all the excess water from the chunks & transfer them into a bowl.
Add the basmati rice into a bowl & wash it with water until the water added turns clear & let the rice soak until you do the further process.
Set a pressure cooker over high flame & add ghee, let the ghee get hot.
Add all the whole spices along with the onion, stir well & cook over medium high flame until the onion turns light golden brown.
Add ginger garlic green chilli paste, stir well & cook for a minute.
Then add the tomato with salt, stir & cook until the tomato turns mushy.
In a bowl add the curd & add all the powdered spices & whisk it well.
Lower the flame & add the whisked curd & stir it continuously for a minute, then increase the flame & cook for a minute.
Add the green peas at this stage along with the boiled soya chunks, fresh coriander & mint, stir well & add the soaked rice (make sure you discard the water).
Further add the water, kasuri methi & salt, stir well & put the cooker’s lid on, cook over high flame for just one whistle, then switch off the flame & let the cooker depressurize naturally.
Once the cooker depressurizes, let the cooker rest for 10-15 minutes before opening the lid.
Then open the lid & stir gently using a spatula so that the excess steam escapes.
Your delicious soya matar pulao is ready.

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Intro 0:00
Boiling Soya Chunks 1:15
Pulao 3:03
Plating 7:58
Outro 9:08