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Home » BACHELOR COOKING » Soya chunks biryani recipe | How to make Meal maker biryani

Soya chunks biryani recipe | How to make Meal maker biryani

July 23, 2014 by Raks Anand 43 Comments /

soya-chunks-biryani-recipe 
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 chunksOh go on. 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.
meal-maker-biryani-recipe

Soya chunks biryani recipe

Recipe Cuisine: Indian |  Recipe Category: Lunch
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 – 1/4 tsp


Red chilli powder – 1 & 1/2 tsp


Green chillies – 3


Mint leaves – 15


Coriander leaves, chopped – 3 tblsp


Ginger garlic paste – 1 & 1/2 tsp


Ghee – 1 tsp


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 tsp


 

How to make soya chunks biryani method

  1. 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).
  2. how to make soya chunks biryani step 1

  3. Boil water with 1/4 tsp salt and add the soya chunks. Cook in medium flame for 10 minutes. how to make soya chunks biryani step 2
  4. Rise with cold water and squeeze it till dry and again repeat it. Keep aside.
  5. how to make soya chunks biryani step 3

  6. 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.
  7. how to make soya chunks biryani step 4

  8. Let it boil for 5 minutes or until its 90% done. Add few mint leaves torn to this, add little salt and a tsp of ghee.
  9. how to make soya chunks biryani step 5

  10. Toss and keep aside. Heat a small pressure cooker with ghee. Temper with items given under ‘To temper’ table in order.
  11. how to make soya chunks biryani step 6

  12. Add sliced onion, fry till transparent. Add soya chunks, ginger garlic paste and fry until dry for 2 minutes in medium flame.
  13. how to make soya chunks biryani step 7

  14. Add tomato, salt, red chilli powder, green chilli and turmeric. Fry until tomatoes become soft.
  15. how to make soya chunks biryani step 8

  16. Add curd, remaining mint leaves and fry for 2 more minutes.
  17. how to make soya chunks biryani step 9

  18. When it becomes thick, add 1/4 cup water and bring to boil.
  19. how to make soya chunks biryani step 10

  20. 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.
  21. how to make soya chunks biryani step 11

  22. After 12 mins, let it stand as it is for 5 minutes and open the cooker, add chopped coriander leaves and mix gently.
  23. how to make soya chunks biryani step 12

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

soya-chunks-biryani

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Filed Under: BACHELOR COOKING, BIRYANI RECIPES, LUNCH, RICE VARIETIES

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Reader Interactions

Comments

  1. Babitha costa

    July 23, 2014 at 7:33 am

    lovely one,i just love that cute pot

    Reply
  2. Meenal Ramanathan

    July 23, 2014 at 7:44 am

    in SG where can we get mushrooms?

    Reply
  3. jeyashri suresh

    July 23, 2014 at 7:44 am

    Super tempting biryani, love the color and texture.Cute pictures

    Reply
  4. Raks anand

    July 23, 2014 at 7:49 am

    Mushrooms??

    Reply
  5. Meenal Ramanathan

    July 23, 2014 at 7:55 am

    i can see only button mushrooms here in SG?

    Reply
  6. Raks anand

    July 23, 2014 at 8:12 am

    No idea. I dont cook mushrooms

    Reply
  7. Kurinji

    July 23, 2014 at 8:16 am

    tempting and mouthwatering biriyani and clicks…

    Reply
  8. tks story

    July 23, 2014 at 8:58 am

    looks so tempting, gonna try this today 😀

    Reply
  9. divya

    July 23, 2014 at 9:12 am

    U cn marinate th chunks aftr boiling it to enhance taste n boil thm with little milk for better resuts….jst a sugestion….

    Reply
  10. Prithy

    July 23, 2014 at 9:52 am

    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.

    Reply
  11. Sathya Sankar

    July 23, 2014 at 10:35 am

    Biryani looks very inviting, nice presentation!

    Reply
  12. Sona S

    July 23, 2014 at 12:03 pm

    Biriyani looks superb.. nice presentation and pics!

    Reply
  13. SHARMILEE J

    July 23, 2014 at 3:34 pm

    Looks very tempting and nice clicks!

    Reply
  14. Anonymous

    July 23, 2014 at 4:04 pm

    Protein rich biryani.. Tempting pics

    Reply
  15. vidhya

    July 23, 2014 at 5:18 pm

    Delicious

    Reply
  16. Hamaree Rasoi

    July 23, 2014 at 5:35 pm

    Delicious and lovely looking soya chunks biriyani. Wonderfully prepared.
    Deepa

    Reply
  17. Chandra

    July 23, 2014 at 6:00 pm

    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 🙂

    Reply
  18. Hira

    July 23, 2014 at 11:59 pm

    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.

    Reply
  19. Meenal Ramanathan

    August 4, 2014 at 5:18 am

    Will jeeraga samba work out for this recipe.?

    Reply
  20. SHARMILEE J

    August 8, 2014 at 1:36 pm

    Looks very tempting…love the clicks!

    Reply
  21. Renuka Ambbarees

    August 23, 2014 at 10:14 am

    Mam, Will u always use INDIA GATE RICE or any other brand ?

    Reply
  22. Raks anand

    August 23, 2014 at 10:23 am

    Indian gate aged rice, India gate super and lal quila

    Reply
  23. Renuka Ambbarees

    August 25, 2014 at 1:16 pm

    Got it. Thanks a lot. .

    Reply
  24. Vidya Bharadwaj

    September 15, 2014 at 12:40 pm

    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.

    Reply
  25. Meena

    November 3, 2014 at 5:57 am

    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 🙂

    Reply
  26. Raks anand

    November 3, 2014 at 6:01 am

    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 🙂

    Reply
  27. Neha Chatlani

    March 1, 2015 at 2:20 pm

    Love this recipe…The best I have tasted!! Thank you so much! 🙂

    Reply
  28. jamesand

    November 12, 2015 at 7:58 pm

    Loved the recipe. Thanks and keep up the good work.

    Reply
  29. Arpita

    May 10, 2016 at 10:51 am

    Tried ur recipe last night..it came out well

    Reply
  30. Sreedevi S Viswanathan

    June 28, 2016 at 11:22 am

    How to do it without dum?

    Reply
  31. Unknown

    November 19, 2016 at 3:46 pm

    heyi i am really excited to try your recipe but i am cooking for 5 people so according you what should i do.

    Reply
  32. Unknown

    November 19, 2016 at 3:46 pm

    heyi i am really excited to try your recipe but i am cooking for 5 people so according you what should i do.

    Reply
  33. Raks anand

    November 19, 2016 at 3:52 pm

    Just triple the recipe, it will be right

    Reply
  34. Shanthi

    May 9, 2017 at 12:58 am

    It came out really good. All your recipes are superb. It helps me during my pregnancy. Thanks again. God bless you

    Reply
  35. Raks anand

    May 9, 2017 at 5:56 am

    Thank you for your feedback 🙂

    Reply
  36. Stephan Terblanche

    October 19, 2017 at 10:17 am

    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?

    Reply
  37. susi ammu

    December 12, 2017 at 1:32 am

    see..this website has copycated ur recipe steps…
    https://www.hungryforever.com/recipe/soya-chunks-biryani-recipe/

    Reply
  38. Raks Kitchen

    December 12, 2017 at 1:48 am

    I will check it out, thanks a lot for letting me know.

    Reply
  39. Unknown

    September 18, 2018 at 11:31 am

    Can i add paneer instead of soya chunks

    Reply
  40. Raks Kitchen

    September 24, 2018 at 4:02 pm

    Sure 🙂

    Reply
  41. Vikram

    June 29, 2019 at 3:57 pm

    Prepared today came out really well
    Thanks for the recipe and detailed explanation

    Reply
  42. Indumathi Kandasamy

    August 31, 2020 at 2:14 am

    My go-to recipe for Soya Chunks Briyani. Turns out delicious every time. Thank you so much for the recipe! 🙂

    Reply
    • Raks Anand

      September 2, 2020 at 10:18 am

      Yay! Thank you so much for your time to write feedback:)

      Reply

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