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 they will 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
Recipe card
Soya chunks biryani recipe
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.
Babitha costa
lovely one,i just love that cute pot
Meenal Ramanathan
in SG where can we get mushrooms?
jeyashri suresh
Super tempting biryani, love the color and texture.Cute pictures
Raks anand
Mushrooms??
Meenal Ramanathan
i can see only button mushrooms here in SG?
Raks anand
No idea. I dont cook mushrooms
Kurinji
tempting and mouthwatering biriyani and clicks...
tks story
looks so tempting, gonna try this today 😀
divya
U cn marinate th chunks aftr boiling it to enhance taste n boil thm with little milk for better resuts....jst a sugestion....
Prithy
you can marinate the soya chunk with little curd+chilli pwder+salt.. and while boiling the soya chunk you can add little milk as well... i have tried it is really good.
Sathya Sankar
Biryani looks very inviting, nice presentation!
Sona S
Biriyani looks superb.. nice presentation and pics!
SHARMILEE J
Looks very tempting and nice clicks!
Anonymous
Protein rich biryani.. Tempting pics
vidhya
Delicious
Hamaree Rasoi
Delicious and lovely looking soya chunks biriyani. Wonderfully prepared.
Deepa
Chandra
Thanks for this lovely recipe.
I am picky when it comes to Biriyani (that's I don't like most versions), but I think I will love this one.
Saving the recipe.
Peace 🙂
Hira
You can find mushrooms in local shops in residential areas such as Sheng Siong, ntuc fairprice or cold storage. They have so many many varieties there. Also I'm surprised raks doesn't cook mushroom...it's nice if you make it chatting style.
Meenal Ramanathan
Will jeeraga samba work out for this recipe.?
SHARMILEE J
Looks very tempting...love the clicks!
Renuka Ambbarees
Mam, Will u always use INDIA GATE RICE or any other brand ?
Raks anand
Indian gate aged rice, India gate super and lal quila
Renuka Ambbarees
Got it. Thanks a lot. .
Vidya Bharadwaj
Thanks for such a delicious and filling biryani recipe.
Served this biryani to my family when they were back from a long journey and they were all very pleased.
Meena
Hi Raks, I have been following and trying many of your recipes to great success.(I know you must be wondering where are the comments right ?, I will try to do a better job of posting my comments going forward, I promise) But I never get the basmati rice based recipes right. I know that I am doing something wrong. Either the rice will get overcooked or it will get stuck to the cooker bottom. I don't seem to have gotten the hang of the amount of water needed to cook the basmati rice after its been soaked for 30 mins,drained. Any advice will be very helpful. I am determined to get this right 🙂
Raks anand
Soaking and cooking in less water in lowest heat is the key. Add water, let it boil, then add the drained rice. When it again starts boiling, put it in low flame and cook. If you do small quantity, try buying a nonstic kadaiand try in kadai itself. It will sure help 🙂
Neha Chatlani
Love this recipe...The best I have tasted!! Thank you so much! 🙂
jamesand
Loved the recipe. Thanks and keep up the good work.
Arpita
Tried ur recipe last night..it came out well
Sreedevi S Viswanathan
How to do it without dum?
Raks anand
Just double the recipe, it will be right
Unknown
heyi i am really excited to try your recipe but i am cooking for 5 people so according you what should i do.
Unknown
heyi i am really excited to try your recipe but i am cooking for 5 people so according you what should i do.
Shanthi
It came out really good. All your recipes are superb. It helps me during my pregnancy. Thanks again. God bless you
Raks anand
Thank you for your feedback 🙂
Stephan Terblanche
Hi! Hello from South Africa! Awesome recipe, thank you. I am a single person and ended up with way more than I expected. Would it possible to freeze the left over?
susi ammu
see..this website has copycated ur recipe steps...hungryforever.com/recipe/soya-chunks-biryani-recipe
Raks Kitchen
I will check it out, thanks a lot for letting me know.
Unknown
Can i add paneer instead of soya chunks
Raks Kitchen
Sure 🙂
Vikram
Prepared today came out really well
Thanks for the recipe and detailed explanation
Indumathi Kandasamy
My go-to recipe for Soya Chunks Briyani. Turns out delicious every time. Thank you so much for the recipe! 🙂
Raks Anand
Yay! Thank you so much for your time to write feedback:)