Step-by-Step Instructions

1. 1.Sauté Aromatics

   Heat 2-3 tablespoons of cooking oil in a pot. Add 1 teaspoon of cumin seeds, 1 medium chopped onion, and 2 slit green chilies. Sauté until the onions turn translucent, about 3-4 minutes.

2. 2.Add Flavor Paste

   Add 1 tablespoon of ginger-garlic paste to the pot and cook for 1 minute until its raw aroma disappears.

3. 3.Incorporate Vegetables and Protein

   Add 2 medium diced potatoes and 1 cup of soaked and squeezed soy chunks to the pot. Mix well and sauté for 3-4 minutes, ensuring they are coated with the spices.

4. 4.Season the Mixture

   Sprinkle 1.5 teaspoons of mixed pulao masala and salt to taste over the ingredients. Stir thoroughly to combine all the spices evenly.

5. 5.Add Water and Rice

   Pour in 2 cups of water, then add 1 cup of pre-soaked and drained basmati rice. Gently stir the mixture to distribute the rice evenly.

6. 6.Cook the Pulao

   Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot with a lid, and cook for 15-20 minutes, or until all the water is absorbed and the rice is tender.

7. 7.Finish and Serve

   Gently fluff the cooked pulao with a fork. Stir in 1/2 cup of green peas (if using frozen, add during the last 5 minutes of cooking; if fresh, add with the potatoes in Step 3). Serve the vegetable pulao hot.