There’s a quiet kind of comfort that comes from a bowl of steaming hot pulao. Especially when it’s packed with flavor, warmth, and a little surprise, your body will thank you for: protein. At Barkat, we’ve always believed in food that feels good and does good. That’s why one trend we’ve come to support lately is the natural integration of proteins into everyday meals.
Not through powders or processed supplements, though. We’re skeptics when it comes to shortcuts. We know the science, but we also know our kitchens. For us, real nourishment has always come from ingredients you can pronounce and dishes your nani would approve of.
Enter: the soya chunks pulao. A plant-based, protein-rich twist on classic pulao that checks every box. Hearty, satisfying, high in nutrients, and perhaps most importantly, full of taste.
Why We’re All In on Soya Chunks Pulao
Naturally High Protein
Soya chunks are little nutrition powerhouses. Packed with plant protein and dietary fiber, they turn your comforting rice bowl into a satisfying, wholesome meal without relying on artificial protein powders or synthetic mixes.
One Pot Wonder
Simple enough for a weekday dinner. Special enough for guests. It all comes together in a single pot, and clean-up is a breeze. Ideal for busy homecooks who don’t want to compromise on nutrition or flavor.
Incredible Texture
Once cooked right, soya chunks are soft, juicy, and almost meat-like in bite. They absorb spices beautifully and carry the taste of the masala in every bite.
Tastes Like a Hug
It’s familiar, yet filling. You can serve it with raita or eat it on its own. Either way, it leaves you satisfied without that sluggish post-meal feeling.
Soya Chunks Pulao with Barkat Basmati: A Match Made in the Kitchen
The beauty of this recipe really comes through when made with the best basmati rice in India. Barkat’s premium rice grains cook up long, fragrant, and fluffy. A perfect contrast to the rich texture of soya chunks. This pulao isn’t just packed with protein. It’s layered with spices, aroma, and that signature Barkat comfort.
Soya Chunks Pulao Recipe (Serves 3–4)
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
- 1 cup Barkat basmati rice (washed and soaked for 20 minutes)
- ¾ cup soya chunks
- 1 large onion, thinly sliced
- 1 tomato, finely chopped
- 1 tsp ginger garlic paste
- 1 bay leaf
- 1 inch cinnamon stick
- 3 cloves
- 1 green cardamom
- 1 tsp cumin seeds
- 1 tsp coriander powder
- ½ tsp garam masala
- ¼ tsp turmeric
- 1 green chili (slit)
- 2 tbsp ghee or oil
- Salt to taste
- Fresh coriander and mint to garnish
- 2 cups water
Instructions
1. Prep the Soya Chunks
Boil 3 cups of water with a pinch of salt. Add the soya chunks and let them cook for 4 to 5 minutes. Turn off the heat, drain, rinse with cold water, and squeeze out excess water. Set aside.
2. Spice Base
Heat ghee in a heavy-bottomed pot. Add bay leaf, cinnamon, cloves, and cardamom. Let them sizzle until aromatic.
3. Aromatics
Add cumin seeds, followed by sliced onions. Sauté until golden brown. Stir in ginger garlic paste and green chili. Cook for a minute.
4. Build the Flavor
Add chopped tomato, turmeric, coriander powder, and salt. Cook until tomatoes soften and the masala thickens.
5. Combine
Add the prepped soya chunks. Sauté for 3 to 4 minutes to let them soak up all the flavor. Then add drained rice. Mix gently.
6. Cook the Rice
Pour in 2 cups of water. Bring to a boil. Lower the flame and cover. Cook for 12 to 15 minutes until rice is tender and water is absorbed.
7. Rest and Garnish
Let it rest for 5 minutes. Fluff with a fork. Garnish with chopped mint and coriander. Add a touch of lemon juice if desired.
How to Serve Soya Pulao
- Pair it with Cucumber Raita: Cool, crisp, and the perfect partner for this warm, spiced pulao
- Add a Side of Papad: For that satisfying crunch
- Tuck it into Lunchboxes: High-protein meals that travel well? Yes, please
This dish also works beautifully for meal prep. Double the batch and you’ve got lunch and dinner sorted.
Don’t Like Soya? Try These Substitutes
This recipe is super adaptable. If soya chunks aren’t your thing, here are a few protein-rich swaps you can use:
- Boiled Kala Chana: Nutty and earthy, it holds shape well
- Paneer Cubes: Sauté lightly before adding for a creamy bite
- Tofu: Pan-fry until golden. A great vegan alternative
- Tempeh: For a more nutty, fermented flavor
- Mixed Lentils (Cooked): For a softer texture and protein
Why We Skip the Powders
At Barkat, we’re not fans of masking nutrition behind mystery scoops. While the protein powder trend has taken over shelves, we’ve always leaned into whole ingredients. We believe in nourishing food that’s been known, grown, and cooked, not engineered. Soya chunks are proof that you don’t need a shaker bottle to hit your protein goals.
When paired with Barkat’s best rice for busy homecooks, this recipe delivers on both taste and values. It’s the kind of meal that works as hard as you do, without cutting corners.
Quick Tips for Best Results
- Soak rice and rinse soya well. It improves texture and taste
- Don’t overcook soya. Boil, rinse, and squeeze — that’s the key
- Low flame is your best friend during the final simmer
The Barkat Way
We craft rice that respects tradition and fits right into today’s kitchen. Our premium rice grains in India are grown with care and packed with integrity because what ends up on your plate matters. This soya chunks pulao reflects exactly that: balanced, honest, and nourishing.
Looking for a Recipe That Does More?
This is it. A comfort meal that keeps you full and fueled. Made with pantry staples. Packed with purpose. From our kitchen to yours, always with flavor, never with compromise.