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Soya chunks biryani is a delicious vegetarian dish with meal maker and comes handy when you run out of vegetables.
Perfect for one pot meals on a lazy Sunday or weekdays. Packed with fiber and protein.
Check out my soya chunks manchurian and kurma recipe in this website.
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In-spite the numerous health benefits, my family does not like to eat soya chunks.
Aj is fine with soya chunks curry. I am a great fan of soya chunks in kurmas.
But other than us, no one likes it. Also theywill ask me weirdly that I am cooking and eating soya chunks.
I too rarely cook as Vj doesn't eat. So after a short break, I bought this Manna soya chunks pack in Mustafa.
Unlike the small soya chunks I buy regularly, this was the medium sized which I am handling for the first time.
But after making this biryani, the result was perfect, so I am sure I will use this pack effectively.
And this Biryani recipe, though I wanted to follow a supplementary book’s recipe, I ended up making biryani in a way that I learnt from Aj's friend mom.
She uses this recipe to make vegetable biryani. It will be awesome. But I adapted the method for my convenience. And it turned out really good.
Instructions
- Soak basmati rice in warm water for 30 mins atleast. I used medium sized soya chunks (it may look bigger in size because of camera lens).
2. Boil water with ¼ teaspoon salt and add the soya chunks. Cook in medium flame for 10 minutes.
3. Rise with cold water and squeeze it till dry and again repeat it. Keep aside.
4. I cut each chunk to two, its optional. Keep all the other ingredients cut ready. Then after the rice is soaked for 30 mins, boil 5 cups water and add rice to it.
5. Let it boil for 5 minutes or until its 90% done. Add few mint leaves torn to this, add little salt and a teaspoon of ghee.
6. Toss and keep aside. Heat a small pressure cooker with ghee. Temper with items given under ‘To temper’ table in order.
7. Add sliced onion, fry till transparent. Add soya chunks, ginger garlic paste and fry until dry for 2 minutes in medium flame.
8. Add tomato, salt, red chilli powder, green chilli and turmeric. Fry until tomatoes become soft.
9. Add curd, remaining mint leaves and fry for 2 more minutes.
10. When it becomes thick, add ¼ cup water and bring to boil.
11. Add the cooked rice and mix evenly. Flatten with back of ladle and cover with cooker lid (I do with the pressure valve).
I can keep the flame really low in my stove burner, so how much ever its is possible keep the flame low and cook for 12 minutes.
You can keep over a dosa pan too if you cant put flame in low.
12. After 12 mins, let it stand as it is for 5 minutes and open the cooker, add chopped coriander leaves and mix gently.
Serve hot with onion raita the best or even you can add a vegetable kurma as side dish.
Check out the other soya recipes : Soya chunks curry recipe | Soya kheema toast recipe | Soya kheema paratha | Soya bean dry curry
- Soya bean sundal, Healthy sundal recipes
- Soya Nutri Kulcha | Soya chunks recipe
- Soya chunks manchurian | Soya chunks recipes
- Soya chunks kurma, Meal maker kurma
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5 from 8 votes
Soya chunks biryani recipe
Soya chunks biryani is a delicious vegetarian dish with meal maker and comes handy when you run out of vegetables.
Course Main Course
Cuisine Indian
Prep Time 15 minutes minutes
Cook Time 20 minutes minutes
Author Raks Anand
Servings 3 people
Cup measurements
Ingredients
- 1 cup Basmati rice
- 30 Soya chunks
- 1 Onion
- 1 Tomato small
- 3 tablespoon Curd plain yogurt
- ¼ teaspoon Turmeric powder
- 1 & ½ tsp Red chilli powder
- 3 Green chillies
- 15 Mint leaves
- 3 tablespoon Coriander leaves chopped
- 1 & ½ teaspoon Ginger garlic paste
- 1 teaspoon Ghee -
- Salt
To temper
- 3 tablespoon Oil
- 1 inch Cinnamon
- 1 Biryani leaf
- 1 Clove
- 1 Cardamom
- 1 teaspoon Cumin seeds
Instructions
Wash and soak basmati rice firstly in hot water for 10 mins atleast. You can soak in regular water for 20 - 30 minutes too.
I used medium sized soya chunks (it may look bigger in size because of camera lens).
Boil water with ¼ teaspoon salt and add the soya chunks. Cook in medium flame for 10 minutes.
Rise with cold water and squeeze it till dry and again repeat it. Keep aside.
I cut each chunk to two, its optional.
Keep all the other ingredients cut ready.
Then boil 5 cups water and add rice to it.
Let it boil for 5 minutes or until its 90% done.
Add few mint leaves torn, little salt and a teaspoon of ghee to the rice
Toss gently and keep aside.
Heat a small pressure cooker with ghee. Temper with items given under ‘To temper’ table in order.
Add sliced onion, fry till transparent.
Furthermore, add soya chunks, ginger garlic paste and cook until dry for 2 minutes in medium flame.
Add tomato, salt, red chilli powder, green chilli and turmeric. Continue frying until tomatoes become soft.
Next, in goes curd, remaining mint leaves and fry furthermore for 2 minutes.
When it becomes thick, add ¼ cup water and bring to boil.
Add the cooked rice and mix evenly.
Flatten with back of ladle and cover with cooker lid (I do with the pressure valve).
I can keep the flame really low in my stove burner, so how much ever its is possible keep the flame low and cook for 12 minutes. You can keep over a dosa pan too if you can't put flame in low.
After 12 mins, add chopped coriander leaves and mix gently. Let it stand as it is for 5 minutes.
After that you can serve it.
Notes
- Soaking rice helps in rice getting cooked fast and also gives long grains.
I used India gate aged rice for this particular recipe (steps). - Adding ghee, salt and mint leaves immediately after draining the rice adds a lots of flavor. So do not skip it.
- Do not cook the rice too much time before making the biryani.
- Take care not to over mix as it will break the rice grains. The less you stir, = longer grains.
- Washing and squeezing the cooked soya chunks completely, ensures to get rid of the smell. You can also give just one whistle instead of boiling squeezing twice.
- You can add vegetables along this too.
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