Mushroom Pulav with Fried Soy Chunks


Even though mushrooms are not a delicacy in Sri Lanka, I thought to try this dish in combination with the soy chunks.  I used the same spices that I would use for any other vegetable pulav.


  • ¾ cup basmati rice
  • 2 cups water
  • 3 tablespoons canola oil
  • ½ cup chopped red onion
  • 1 teaspoon finely chopped ginger
  • 1 teaspoon finely chopped garlic
  • 4-5 whole black pepper
  • 2 -1 inch piece cinnamon
  • 2 cardamom pods
  • ½ teaspoon cumin seeds
  • ½ teaspoon each cumin seeds and coriander seeds
  • 1 teaspoon garam masala powder
  • ½ teaspoon chili powder
  • ½ cup finely chopped tomato
  • 2 cups sliced mushrooms
  • ½ cup frozen corn
  • 1 cup dry soy chunks
  • ¼ cup cashew nuts



  • Grind ½ teaspoon cumin and ½ teaspoon coriander and set aside
  • Add 1 tablespoon oil to a skillet and when hot add onion, garlic, and ginger and sauté until onion turns transparent.
  • Add whole cumin, cardamom pods, cinnamon, black pepper, chili powder, garam masala powder, ground cumin-coriander powder to the skillet and sauté for another 2 minutes
  • Add chopped tomato and cook on low flame until tomato is cooked to the consistency of sauce
  • Now add sliced mushrooms, corn and salt and cook further 3-4 minutes
  • Wash rice and add the cooked vegetables into the rice and mix well.
  • Add 2 cups of water to the rice and cook in rice cooker.
  • In the meantime add boiling water to the soy chunks and cover and leave for 10 minutes
  • Once the soy chunks are soft, squeeze out the water by squeezing them between your palms
  • Add the 2 tablespoons of oil to a skillet and when hot add soy chunks to the skillet and fry on low flame until they are      crispy and lightly browned.
  • Lightly sauté the cashew nuts in a little oil
  • Once rice is done, let stand covered for about 10 – 15 minutes.
  • Now add fried soy chunks and cashew nuts and mix well and season with salt
  • Serve warm

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