Soya Chunks Biryani Recipe
Soya Chunks Biryani is a flavorful and hearty vegetarian dish that’s packed with protein and spices. Here’s a recipe for a delicious and aromatic Soya Chunks Biryani:
Course: Appetizer, Bread, Desserts, Drinks, Salads, VeganServings
4
servingsPrep time
1
hourCooking time
1
hourCalories
550
kcalIngredients
1 cup soya chunks
1 tablespoon oil
1 medium onion, finely sliced
1 tablespoon ginger-garlic paste
2 medium tomatoes, chopped
1 cup plain yogurt
2 tablespoons biryani masala (store-bought or homemade)
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 teaspoon garam masala
Salt, to taste
1/4 cup chopped cilantro (coriander)
1/4 cup chopped mint leaves
For the Rice:
1 1/2 cups basmati rice
2 1/2 cups water
2-3 green cardamom pods
1-2 cloves
1 bay leaf
1 small cinnamon stick
Salt, to taste
For Assembling:
1/4 cup fried onions (store-bought or homemade)
1/4 cup milk (mixed with a pinch of saffron, optional)
2 tablespoons ghee (clarified butter) or oil
Fresh cilantro and mint leaves, for garnish
Instructions:
- Prepare the Soya Chunks:
Boil water in a pot and add a pinch of salt. Add the soya chunks and cook for 5-7 minutes until they are soft and plump. Drain and rinse under cold water. Squeeze out excess water and set aside. - Cook the Rice:
Rinse the basmati rice under cold water until the water runs clear. Soak for 30 minutes, then drain.In a large pot, bring 2 1/2 cups of water to a boil. Add cardamom pods, cloves, bay leaf, cinnamon stick, and salt.Add the soaked rice and cook until it is about 70% cooked (parboiled). Drain and set aside. - Prepare the Soya Chunks Masala:
Heat 1 tablespoon of oil in a large pan or pressure cooker over medium heat.Add the sliced onions and sauté until golden brown.Add ginger-garlic paste and cook for a couple of minutes until the raw smell disappears.Add the chopped tomatoes and cook until they become soft and the oil starts to separate.Stir in the yogurt and cook for 2-3 minutes.Add biryani masala, red chili powder, turmeric powder, garam masala, and salt. Mix well.Add the soya chunks and cook for 5-7 minutes, allowing them to absorb the spices.Stir in chopped cilantro and mint leaves. Remove from heat. - Assemble the Biryani:
Preheat your oven to 350°F (175°C) if you plan to bake, or use a stovetop method with a heavy-bottomed pan.In a large oven-safe pot or Dutch oven, layer half of the parboiled rice.Spread the soya chunks masala evenly over the rice.Top with the remaining rice.Drizzle the saffron milk (if using) and ghee (or oil) over the top layer of rice.Sprinkle fried onions on top. - Cook the Biryani:
Oven Method: Cover the pot with a tight-fitting lid or aluminum foil. Bake for 20-25 minutes.Stovetop Method: Cover the pot with a tight-fitting lid and cook on low heat for 20-25 minutes, using a heavy pan or tava (griddle) under the pot if you’re concerned about direct heat. - Serve:
Gently fluff the biryani with a fork.Garnish with additional fresh cilantro and mint leaves.Serve hot with raita (yogurt sauce) or a side salad. - Enjoy your flavorful and hearty Soya Chunks Biryani!
