Soya chunks biryani is a very delicious and mouth-watering biryani made with soya chunks, pair it with raita, and enjoy a wonderful meal.
Soya Chunks Biryani
Soya chunks biryani is a very delicious biryani made with soya chunks, vegetables and spices. The protein packed soya chunks when cooked in tomatoes, onions and spices and layered with flavorful basmati rice makes it an amazing dish.
Basic Ingredients for Soya Chunks Biryani:
- First, Soya chunks-Soya chunks can be easily available on Asian shops.
- Basmati Rice-Basmati rice makes the best biryanis.
- Vegetables-Bell peppers, green beans, carrots, peas etc.
- Tomato and Onions-Adds a nice flavor.
- Ginger and Garlic-Use paste or grated ginger and garlic.
- Spices
How to make Soya Chunka Biryani?
To make any kind of biryani there are two steps. Cook the rice separately, make the base masala and set layers. So here also we need to cook the rice first and while rice is cooking start cooking the onions and tomatoes. Add the soya chunks and vegetables and cook.
Once soya chunks gravy is ready, arrange the layers of rice and soya chunks. Top it up with fried onions and coriander-mint leaves
Finally, cook the biryani on dum so that the flavors combine with the rice. Gently mix the biryani before serving.
Serving Suggestions:
Serve this amazing biryani with raita, mint chutney and pappadums.
Looking for more such rice recipes to get some ideas for your lunch and dinner ideas? Do not miss my Vegan Tex Mex Riceand Quick Carrot Biryani and the best one’s Veg Layered Biryani.
*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!
Soya Chunks Biryani
Equipment
- Heavy Bottom Pan
Ingredients
For rice
- 2 cup Basmati Rice
- 1 teaspoon Cumin seeds
- 2 cloves
- 4 peppercorn
- 1 bay leaf
- 1/2 teaspoon salt
- 1 tablespoon vegetable oil
For soya chunks
- 150 gm soya chunks
- a pinch asafetida
- 1 teaspoon cumin seeds
- 1 teaspoon grated ginger
- 1 teaspoon grated garlic
- 2 onions finely chopped
- 2 to matoes chopped
- 1 cup green beans, chopped
- 1 bell pepper, cut in cubes
- 2-3 green chilli chopped
- 1/4 cup coriander chopped
- 1/4 cup mint leaves chopped
- water as needed
- 1/4 cup oil
Spices
- 1 teaspoon red chili powder
- 2 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- salt to taste
Instructions
For rice
- Wash and soak rice in enough water for at least 30 minutes.
- Heat a teaspoon oil in a big pot, add cumin seeds, cloves, peppercorn, 1/2 tsp salt, and bay leaf. Sauté for1/2 minute.
- Add washed rice and 4 cups of water. Cover and cook until rice are 90 percent done.
Make Soya chunks
- Boil salted water in a pan add soya chunks, soak for 2-3 minutes. Take out from the water and squeeze the excess of water.
- Heat oil in a pan add asafetida, cumin seeds, garlic, and ginger. sauté for 1 minute.
- Add chopped onion and cook till they become a golden in color. Save some onions for topping on the biryani layers.
- Now add spices and salt, stir and add chopped tomatoes, and green chilli. Cook, till oil comes, separates from tomatoes.
- Add squeezed soya chunks, bell peppers, green beans, chopped coriander, and mint leaves. Stir for 2 minutes.
- Let the veggies cook for about 5-7 minutes or until they are soft on low medium heat.
Layering
- Arrange alternative layers of soy vegetables and rice in a pan. Top with fried onions, coriander, and mint leaves.
- Cover and cook for 5-7 minutes on low heat.
- Remove from heat, mix gently and serve.
Notes
I have not added milk and or ghee as I wanted to make it vegan but for more intense flavors use saffron milk, ghee to drizzle on top, and yogurt instead of tomatoes.
Always let me know how this recipe turned out in the comments below. I will be so excited to hear how you enjoyed your Soya Chaap Biryani and please do share your tips and tricks with me.
Don’t forget that you can also find me on Facebook, Twitter, Instagram, and Pinterest.
Best Regards,
Sapana Behl