Instant Pot Soya Mint Pulao
Instant pot soya mint pulao is a delicious, tasty, and one pot rice recipe. It makes a perfect choice for an easy lunch box or busy weeknight dinner.
Equipment
- Instant Pot/Pressure Cooker
Ingredients
For Marination
- 1/2 cup Soya chunks
- 2 tbsp Yogurt
- 1 tsp Coriander powder
- 1/4 tsp Cumin powder
- 1/4 tsp Garam masala
- 1/4 tsp Red chili powder
- 1/4 tsp Turmeric powder
- 1/2 tsp Oil
- 1/2 tsp Salt
For Pulao
- 1 cup Basmati rice extra-long
- 1 cup Mint leaves
- 1 cup Cilantro
- 1/4 inch Ginger
- 2 large Garlic cloves
- 1 large Green chili
- 1 medium Onion chopped
- 1 tsp Black cumin seeds
- 2 Cloves
- 2-3 Peppercorns
- 1/2 inch Cinnamon stick
- 1 Bay leaf
- 2 tbsp Oil
- 1/2 tsp salt
Instructions
Instant Pot Method
- 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.
Indian Pressure Cooker Method
- 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.
Notes
- 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.
- 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.