Soya Chunks Biryani

Healthy and Delicious Soya Chunks Biryani Recipe for Vegetarians

Soya Chunks Biryani

"Healthy and Delicious Soya Chunks Biryani Recipe for Vegetarians

As a vegetarian, it can be challenging to find a protein-rich lunch option. But have no fear, soya chunks biryani is here! Not only is this dish packed with protein, but it's also a hit with kids thanks to its soft and chewy texture that resembles meat.

In this recipe, I've included a mix of vegetables to create a well-rounded meal with a balance of vitamins, minerals, and protein from the soy chunks. However, if you prefer, you can skip the vegetables and just include soy chunks and paneer cubes. The result is still a delicious and healthy dish.

To complete the meal, serve the soya chunks biryani with a side of vegetable raita. It's an easy dish to prepare and is sure to please.

So, give it a try and let us know your thoughts in the comments below! Your taste buds (and your health) will thank you."

You may also like my other Biryani recipes like Mushroom Biryani, Hyderabadi Chicken Dum Biryani, Prawn Biryani, Vegetable Biryani and Mutton Biryani.

Soya Chunks Biryani 2020-01-30 02:17:05

Serves 4                             

Prep Time   00:20        Cook Time   00:30        Total Time   00:50         

To Cook Rice

  1. 2 cups basmati rice
  2. 3 cups water
  3. 1 cup coconut milk          

Vegetables

  1. 50 grams soy chunks
  2. 1 medium sized carrot
  3. 6 green beans
  4. 1 small sized potato
  5. 1 handful green peas          

For Gravy

  1. 1 large sized onion (100 gm)
  2. 1 big sized tomato (150 grams)
  3. 3 tsp ginger and garlic paste
  4. 1 tsp red chili powder
  5. 1 tsp coriander powder
  6. 1/2 tsp garam masala powder
  7. 1/4 tsp turmeric powder
  8. 1&1/2 tsp salt
  9. 3 tbsp oil and 1 tsp ghee
  10. 1/2 lemon          

To grind

  1. 2 green chillis
  2. 3 tbsp of mint leaves
  3. 4 tbsp of coriander leaves          

To temper

  1. 1/2 tsp of fennel seeds
  2. 4 cloves
  3. 2 cardamon
  4. 1 inch cinnamon sticks -2
  5. 1/2 bay leaf
  6. 1 star anise
  7. few black stone flower
  8. 1 strand mace/javitri          

For garnishing

  1. 10 cashew nuts
  2. 15 raisins
  3. 1 tbsp of finely chopped coriander leaves or mint leaves
  4. 1 medium sized onion, cut in lengthwise
  5. 2 tsp corn flour          

Preparations:

  1. Firstly, clean all the vegetables. Peel and then cut the carrot, beans and potato in 2 inches lengthwise.
  2. Then cut the onions lengthwise. Divide them into two portions.
  3. sprinkle the cornflour over one portion of sliced onions and mix well.
  4. Place the tomatoes in a blender, blend until a smooth puree.
  5. Then grind the ingredients given under "To Grind" coarsely without adding any water.
  6. Meanwhile, boil enough water in a saucepan.
  7. When it starts to boil, add soya chunks and 1/2 tsp salt, cook for 2 mins, switch off the heat, close it with a lid and leave it to soften for about 10 mins.
  8. After 10 mins, drain the water and then rinse the chunks in a lot of cold water and squeeze off the water completely and keep it aside.
  9. Finally, wash and soak the rice in 3 cups of water and 1 cup of coconut milk in the electric cooker vessel itself and keep it aside.          

For Garnishing

  1. Meanwhile, heat a pan over medium heat, add oil and ghee.
  2. When the oil heats, fry cashew nuts till they turn golden brown, then add raisins and saute for 10 seconds until puffed. Remove them from the pan and keep it aside.
  3. In the same pan, also add cornflour mixed onions and fry them till golden brown and keep it aside. These nuts, raisins and onions are used for garnishing.          

For Masala

  1. Heat the remaining oil  and saute the ingredients given under ''To temper''until spluttering and then add the remaining onion and fry till it turns golden brown.
  2. Also add ginger and garlic paste and saute well till the raw smell goes away.
  3. Then add mint, coriander and chili mixture and fry for one minute.
  4. Then add tomato puree and saute well till raw smell goes away.
  5. When the tomato gravy becomes slightly thick, add red chili powder, coriander powder, turmeric powder, garam masala powder and 1/2 tsp of salt. Stir well.
  6. Now add all the vegetables, green peas and cooked soya bites, mix well.

7.  Turn the heat to low, and cook for another 2 to 3 minutes or until the veggies are half cooked. Remove from the heat and keep it aside.          

How to cook Biryani:

  1. Meanwhile, switch on the electric cooker and cook the rice side by side.
  2. When the rice starts to boil, add that vegetable mixture and the remaining 1 tsp salt to the rice and mix well.
  3. Close the lid and cook till the electric cooker switches to 'Keep warm'. It takes a maximum of around 10 mins. Every 5 minutes open the lid and mix the rice gently.
  4. When it comes to the 'Keep Warm' switch off the electric cooker, and squeeze the lemon juice over the rice and mix gently.
  5. Leave it for another 10 minutes. Now the Soya Chunks Biryani is ready to serve. Finally, garnish the dish with reserved nuts, raisins, fried onions and coriander leaves.         

By Santhi Therese    The Indian Claypot https://theindianclaypot.com/

Firstly, clean all the vegetables. Peel and then cut the carrot, beans
and potato in 2 inches lengthwise.

Meanwhile, boil enough water in a saucepan. When it starts to boil, add soya chunks and 1/2 tsp salt, cook for 2 mins, switch off the heat, close it with a lid
and leave it to soften for about 10 mins.

After 10 mins, drain the water and then rinse the chunks in a lot of cold water
and squeeze off the water completely and keep it aside.

Then grind the ingredients given under “To Grind” coarsely without adding any water.

Then cut the onions lengthwise. Divide them into two portions. sprinkle the cornflour over one portion of sliced onions and mix well.

Place the tomatoes in a blender, blend until a smooth puree.

Finally, wash and soak the rice in 3 cups of water and 1 cup of coconut milk in
the electric cooker vessel itself and keep it aside.

Meanwhile, heat a pan over medium heat, add oil and ghee.

When the oil heats, fry cashew nuts till they turn golden brown,

then add raisins and saute for 10 seconds until puffed. Remove them from the pan
and keep it aside.

In the same pan, also add cornflour mixed onions

and fry them till golden brown and keep it aside.

These nuts, raisins and onions are used for garnishing.

Meanwhile, switch on the electric cooker and cook the rice side by side.

Heat the remaining oil and saute the ingredients given under ”To temper” until
spluttering

and then add the remaining onion and fry till it turns golden brown.

Also, add ginger and garlic paste and saute well till the raw smell goes away.

Then add mint, coriander and chili mixture and fry for one minute.

Then add tomato puree and saute well till the raw smell goes away.

When the tomato gravy becomes slightly thick, add red chili powder, coriander powder, turmeric powder, garam masala powder and 1/2 tsp of salt. Stir well.

Now add all the vegetables, green peas and cooked soya bites, mix well.
Turn the heat to low, and cook for another 2 to 3 minutes or until the
veggies are half cooked. Remove from the heat and keep it aside.

When the rice starts to boil,

add that cooked vegetable mixture

and the remaining 1 tsp salt to the rice

and mix well.

Close the lid and cook till the electric cooker switches to ‘Keep warm’. It takes a
maximum of around 10 mins.

Every 5 minutes open the lid and mix the rice gently.

When it comes to the ‘Keep Warm’ switch off the electric cooker,
and squeeze the lemon juice over the rice and mix gently. Leave it for another 10 minutes. Now the Soya Chunks Biryani is ready to serve. Finally, garnish
the dish with reserved nuts, raisins, fried onions and coriander leaves.

You may also like my other Biryani Recipes posts and recipes like Navratan Pulao, Prawn Biryani, Baby Corn Peas Pulao, Vegetable Biryani, Hyderabadi Chicken Dum Biryani, Mutton Biryani, Mushroom Biryani .


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Hyderabadi Chicken Dum Biryani
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