Inspite 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 but as Vj doesnt 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 a friend (sukku kuzhambu, vada curry and pattani kuzhambu fame). She uses this recipe to make vegetable biryani. It will be awesome. But I adapted that too for my convenience. And it turned out really good and perfect. 
Soya chunks biryani recipe
Recipe Cuisine: Indian | Recipe Category: Lunch
Prep Time: 35 mins | Cook time: 25 mins | Serves: 2
Prep Time: 35 mins | Cook time: 25 mins | Serves: 2
Ingredients
Basmati rice – 1 cup
Soya chunks – 30
Onion – 1
Tomato, small – 1
Curd – 3 tblsp
Turmeric powder – ¼ teaspoon
Red chilli powder – 1 & ½ teaspoon
Green chillies – 3
Mint leaves – 15
Coriander leaves, chopped – 3 tblsp
Ginger garlic paste – 1 & ½ teaspoon
Ghee – 1 teaspoon
Salt – As needed
Soya chunks – 30
Onion – 1
Tomato, small – 1
Curd – 3 tblsp
Turmeric powder – ¼ teaspoon
Red chilli powder – 1 & ½ teaspoon
Green chillies – 3
Mint leaves – 15
Coriander leaves, chopped – 3 tblsp
Ginger garlic paste – 1 & ½ teaspoon
Ghee – 1 teaspoon
Salt – As needed
To temper
Ghee or oil – 3 tblsp
Cinnamon – 1 inch piece
Bay leaf – 1
Cloves – 1
Cardamom – 1
Jeera/ cumin seeds – 1 teaspoon
Cinnamon – 1 inch piece
Bay leaf – 1
Cloves – 1
Cardamom – 1
Jeera/ cumin seeds – 1 teaspoon
How to make soya chunks biryani method
- Soak basmati rice in warm water for 30 mins atleast. I used medium sized soya chunks (it may look different 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 after the rice is soaked for 30 mins, 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 to this, add little salt and a teaspoon of ghee.
- Toss 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. Add soya chunks, ginger garlic paste and fry until dry for 2 minutes in medium flame.
- Add tomato, salt, red chilli powder, green chilli and turmeric. Fry until tomatoes become soft.
- Add curd, remaining mint leaves and fry for 2 more 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 cant put flame in low.
- After 12 mins, let it stand as it is for 5 minutes and open the cooker, add chopped coriander leaves and mix gently.
Notes
- Soaking rice in warm water helps in rice getting cooked fast and also gives long grains.
- I used India gate aged rice.
- 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. Make sure to use the rice as soon as it is cooked. If you keep the boiled rice for long time, it will become dry and be like uncooked rice.
- Do not over mix as it will break the rice grains.
- Washing and squeezing the cooked soya chunks completely, ensures to get rid of the smell.
- You can add vegetables along this too.
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
lovely one,i just love that cute pot
in SG where can we get mushrooms?
Super tempting biryani, love the color and texture.Cute pictures
Mushrooms??
i can see only button mushrooms here in SG?
No idea. I dont cook mushrooms
tempting and mouthwatering biriyani and clicks…
looks so tempting, gonna try this today 😀
U cn marinate th chunks aftr boiling it to enhance taste n boil thm with little milk for better resuts….jst a sugestion….
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.
Biryani looks very inviting, nice presentation!
Biriyani looks superb.. nice presentation and pics!
Looks very tempting and nice clicks!
Protein rich biryani.. Tempting pics
Delicious
Delicious and lovely looking soya chunks biriyani. Wonderfully prepared.
Deepa
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 🙂
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.
Will jeeraga samba work out for this recipe.?
Looks very tempting…love the clicks!
Mam, Will u always use INDIA GATE RICE or any other brand ?
Indian gate aged rice, India gate super and lal quila
Got it. Thanks a lot. .
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.
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 🙂
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 🙂
Love this recipe…The best I have tasted!! Thank you so much! 🙂
Loved the recipe. Thanks and keep up the good work.
Tried ur recipe last night..it came out well
How to do it without dum?
heyi i am really excited to try your recipe but i am cooking for 5 people so according you what should i do.
heyi i am really excited to try your recipe but i am cooking for 5 people so according you what should i do.
Just triple the recipe, it will be right
It came out really good. All your recipes are superb. It helps me during my pregnancy. Thanks again. God bless you
Thank you for your feedback 🙂
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?
see..this website has copycated ur recipe steps…
https://www.hungryforever.com/recipe/soya-chunks-biryani-recipe/
I will check it out, thanks a lot for letting me know.
Can i add paneer instead of soya chunks
Sure 🙂
Prepared today came out really well
Thanks for the recipe and detailed explanation
My go-to recipe for Soya Chunks Briyani. Turns out delicious every time. Thank you so much for the recipe! 🙂
Yay! Thank you so much for your time to write feedback:)