Soya chunks biryani recipe | Meal maker biryani

Name: Soya chunks biryani recipe
Prep time: 15 min
Cook time: 20 min
Ingredients: 1 cup Basmati rice; 30 Soya chunks; 1 Onion; 1 Tomato (small ); 3 tbsp Curd (plain yogurt); ¼ tsp Turmeric powder; 1 & ½ tsp Red chilli powder; 3 Green chillies; 15 Mint leaves; 3 tbsp Coriander leaves (chopped ); 1 & ½ tsp Ginger garlic paste; 1 tsp Ghee -; Salt as needed; 3 tbsp Oil; 1 inch Cinnamon; 1 Biryani leaf; 1 Clove; 1 Cardamom; 1 tsp Cumin seeds

July 23, 2014 by Raks Anand 43 Comments / Jump to Recipe

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.

Jump to:

Instructions
Recipe card

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

Print Pin

5 from 8 votes