Soya Chaap Biryani

Soya Chaap biryani is a very flavorful, spicy, and addictive biryani that will surely make your weekend meals absolutely amazing, pair it with tomato onion raita and enjoy the goodness.

What is soya chaap biryani?

Soya chaap is chaap sticks made with soybean dal flour and is widely used in South Asian cooking. Normally the chaaps are marinated in yogurt and spices and cooked in tandoor, served as an appetizer, basically a replacement of meat protein for vegetarians.

I made the soya chaaps at home as we don’t get them here. I have used two methods and will share them both below. You may choose whichever way you’d want to make the chaapa.

First– Soak the soybean dal overnight, remove the skin. Make a paste in a grinder and then squeeze the milk from it. (I made homemade tofu too but the pictures got deleted, will make it again to post on the blog). Later on, add a bit of plain flour(2 tablespoons) and knead the soy dough. Roll the dough into chapati size, cut strips and roll them on ice cream sticks. While making the sticks, keep a big pot of water for boiling. Once all the chaap sticks are done, add them in boiling water and cook for 3-4 minutes. Drain immediately into ice-cold water. Let them set in the freezer on a baking tray. Store in freezer-friendly zip locks and they stay for months.

Second– The second method was a bit easy as I used soybean flour and kneaded the dough without adding any plain flour.

Texture wise the soy chaaps made from the first method were more tasty than the later. But it is totally upto your preference.

Basic Ingredients for Soya Chaap Biryani:

The basic ingredients to make the biryani are listed below.

• Firstly, Soy chaap- Homemade or store bought, whichever you prefer.
• Spices- A combination of spices to bring flavors in the chaap.
• Basmati rice-Biryani always taste better when made with basmati rice.
• Saffron milk-To give a nice flavor and color.
• Tomato, Onion and ginger garlic paste-Adds texture and taste into the biryani.

How to make Soy chaap 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 deep frying the chaaps. Once chaap is ready, make the onion tomato masala, add the cooked cheap followed by rice layer. Top it up with fried onion, coriander-mint leaves, saffron milk, ghee, and kewra water.

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 Rice and 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 Chaap Biryani | How to make soya chaap Biryani

Sapana Behl

An easy and absolutely flavorful biryani made with soya chaap and spices.

5 from 14 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Course Dinner, Lunch

Cuisine Indian

Servings 4 People

Equipment

• Wok
• Sauce pan

Ingredients

  

1x2x3x

• 10-12 soya chaap sticks
• 2 cups basmati rice
• 2 onions thinly sliced
• 4 tomatoes pureed
• 2 teaspoon ginger garlic paste
• 4 green chilies chopped
• 1 cinnamon stick
• 2 cloves
• 2 black cardamom
• 2-3 green cardamom
• 3-4 black peppercorn
• 1- star anise
• 2 bay leaves
• 2 teaspoon biryani masala
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 2 teaspoon coriander powder
• 1 teaspoon red chili powder
• 1 teaspoon Kashmiri red chili powder
• salt to taste
• 1/4 cup coriander and mint leaves chopped
• 1/4 cup milk
• 8-10 saffron strands
• 4 tablespoon ghee
• 1/2 cup oil
• 2-3 drops kewra water
• water as required

Instructions

 

• In a big pot bring 4 cups of water to boil. Add a teaspoon of salt, a teaspoon of oil and the whole spices.
• Once the water starts boiling add washed and drained rice and let it cook covered for 5-7 minutes or until rice are 90 percent done.
• Remove from heat and set aside. If there is a bit excess water left in the rice, Adrian them in a colander and then set aside.
• In a wok heat 1/2 cup of oil. Deep fry the chaap until golden and crispy from both sides. Remove from oil, cool a bit and then cut them into thick slices.
  
• Warm up the milk and add saffron strands in it.
• Now into the same oil which we used to fry the chaap, add cumin seeds and onions. Fry the onions until golden in color. Remove some of the onions from heat and set aside.
• Into the remaining onions, add ginger garlic paste and. Saute for a minute.
• Now add all the spices powder and salt followed by green chilies and tomato puree.
• Cook until oil separates from the tomatoes. Add the fried chaap and 1/4 cup water in it. Let it cook for 2-3 minutes.
• Now add the cooked rice on top of the chaap mixture, drizzle saffron milk, add chopped coriander and mint leaves. Sprinkle the saved fried onions and finally drizzle the ghee.
• Keep the flame on low and cook covered for 10 minutes.
• Remove from heat, mix the rice gently with the chaap masala add kewra water.
• Serve with raita and chutney.

Notes

We love our biryani a bit spicy, you can omit the amount of chillies or use as per your taste.

I used home made soya cheap as we don’t get the in my part of the world. You can use the store bought ones.

Keyword chaap biryani, How to make soya chaap biryani, soya chaap biryani, soya chaap biryani recipe

Tried this recipe?Mention @Behlsapana or tag #cookingwithsapana!

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