soya chunks biryani or meal maker biryani is one of the protein enriched easy biryani that one can make. It can be served without any side dish, however a simple onion raita or a mint raita also goes well with this.
soya chunks biryani can be made in a pressure cooker or in a pot, however you are comfortable. To make a pulao, just eliminate the biryani masala powder and coriander leaves from the recipe, you will be left with a great tasting rice.
This recipe is roughly adapted from the most flavorful veg biryani recipe on this blog.
soya chunks biryani recipe with step by step photos
1. Bring 3 cups of water to a boil, add soya chunks and leave them to soften. Rinse them and squeeze off the excess water. Repeat washing and squeezing.
2. Blend the ingredients mentioned under to grind and make a paste.
3. Marinate soya chunks with the paste, lemon juice and set side for 15 to 30 minutes.
4. Add oil to a pan or pressure cooker and heat it. Fry the spices for a minute.
5. Add marinated chunks and fry for about 2 minutes.
6. Add curd or coconut milk and turmeric. Stir and cook till the mixture begins to leave the sides for about 2 to 3 minutes.
7. Add biryani masala powder. Stir it. Pour water.
8. Add rice and cook till all the water evaporates.
9. Cover it with a tight lid and cook on a low flame for about 5 to 6 minutes. For pressure cooker, switch off before the cooker whistles.
Serve soya chunks biryani/ pulao with a onion raita or mint raita.
View the complete soya chunks biryani recipe below
- 1 heaped cup basmathi rice
- ½ cup soya chunks
- 2 tbsp. Curd or 3 tbsp. thick coconut milk
- oil as needed
- salt as needed
- ¾ to 1 tsp. garam masala or biryani masala powder (adjust the quantity as needed)
- 1 bay leaf
- 1 star anise
- 2 green cardamom
- 3 cloves
- 2 “cinnamon stick
- 1 small strand mace
- ¼ tsp shahi jeera
- few pepper corn
- ½ cup mint leaves pudina
- ¼ cup coriander leaves (updated)
- 1 to 2 green chilies
- 1 “ginger pieces
- 3 garlic cloves
- 1 medium onion
- salt to taste
- Soak soya chunks in warm water till they soften, squeeze off the excess water,
- Wash with cold water and squeeze to remove excess water, repeat this twice. Make sure there is no water left in the chunks.
- Grind to a smooth paste (as smooth as possible) the ingredients listed under to grind. Add lemon juice to this.
- Marinate the soya chunks with this paste. Set aside for at least 15 to 30 mins.
- Soak rice for 15 mins and drain off the water and set aside.
- Heat oil in a deep pan or pressure pan. Add dry spices and sauté till you get an aroma for about a minute.
- Add the marinated soya chunks along with the grinded paste. Fry for 2 mins on a medium flame. This gets burnt very fast so take care.
- Add curd or coconut milk and turmeric, mix well. Now the chunks begin to release moisture.
- Keep stirring. Cook till the mixture begins to leave the pan. Takes around 2 to 3 mins if done on a medium flame.
- Add biryani masala powder and water. Bring the water to boil
- When the water comes to boil, add salt and rice. Adjust salt.
- Cook without covering till no water is left in the pan. Refer pic.
- Close the pan with a tight lid and cook on a low flame for 3 to 5 mins. If you are using a pressure pan, close the lid and put on the weight and cook for exactly 5 to 7 mins on the lowest flame. Do not let the cooker whistle. If you do not have a tight lid, spread a moist thick kitchen cloth around the mouth of the pan and close the lid. Make sure that no steam escapes.
- Do not open the lid for at least 15 mins.
- Serve soya chunks biryani with any raita of your choice.