Step-by-Step Instructions

1. 1.Soak Soya Badi

   Place 2 cups of soya badi in a bowl and pour 2 cups of hot water over them. Let them rest for 10 minutes to soften.

2. 2.Prepare Rice

   Take 1.5 cups of rice and wash it thoroughly 2-3 times with water until the water runs clear. Set aside.

3. 3.Squeeze Soya Badi

   After 10 minutes, gently squeeze the excess water from the soaked soya badi. They should be soft and plump.

4. 4.Prepare Tempering

   Heat 1 tablespoon of oil and 1 tablespoon of ghee in a pressure cooker over medium flame. Add 0.5 tablespoon of cumin seeds and 2 bay leaves. Sauté until the cumin splutters and the bay leaves become fragrant.

5. 5.Sauté Onions and Ginger Garlic Paste

   Add 2 chopped onions to the cooker and cook for 1 minute until they turn translucent. Then, add 1 tablespoon of ginger garlic paste and cook for another 1 minute until the raw smell disappears.

6. 6.Add Spices and Tomato Paste

   Add 1 tomato paste, 0.5 tablespoon of red chilli powder, 0.5 tablespoon of coriander powder, 0.5 tablespoon of garam masala, 0.5 tablespoon of salt, and 0.5 tablespoon of turmeric powder. Mix all the ingredients well and cook for 5 minutes until the oil separates from the masala.

7. 7.Combine Soya Badi and Rice

   Add the squeezed soya badi to the cooked masala and mix thoroughly to coat them evenly. Then, add the washed rice and gently mix it with the soya badi and spices.

8. 8.Cook Pulao

   Pour in 3 cups of water and stir everything together. Cover the pressure cooker with its lid and cook on medium flame for 10 minutes (or until 2-3 whistles, if your cooker requires it).

9. 9.Rest and Serve

   Turn off the flame and let the pulao rest for 10 minutes without opening the lid. This allows the flavors to meld and the rice to finish cooking perfectly. After resting, open the lid, gently fluff the Soya Badi Pulao with a spoon, and serve hot.