Soya Biryani Recipe | Soya Chunks Biryani
User Reviews
5
14 reviews
Excellent
-
Prep Time
50 mins
-
Cook Time
30 mins
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Total Time
1 hr 20 mins
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Servings
4
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Calories
458 kcal
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Course
Main Course
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Cuisine
Indian
Soya Biryani Recipe | Soya Chunks Biryani
Report
Soya Biryani blends spiced soya chunks with aromatic basmati rice cooked with traditional whole spices and layered with fragrant herbs and saffron. The tender soya absorbs the rich biryani gravy made with onion, tomato, and a blend of warm spices including cinnamon, cardamom, and nutmeg. The rice is cooked separately to a fluffy, slightly underdone texture then combined and steamed with the soya and saffron infusion to complete the biryani's distinct layers of flavor and texture.
Description
Soya Biryani Recipe | Soya Chunks Biryani features soya chunks cooked until tender and mixed into a richly spiced gravy containing onions, ginger garlic paste, turmeric, cumin, red chili powder, coriander, garam masala, nutmeg, and tomato puree. The basmati rice is cooked separately with whole spices such as cinnamon, cloves, cardamom, mace, and bay leaf to impart aroma and then rinsed to halt cooking and preserve grain separation. The biryani is assembled by layering the cooked rice and the soya gravy with fresh mint, coriander, saffron soaked in warm water or milk, and a splash of kewra water to add floral aroma.
The biryani is characterized by its fragrant spices and the distinct texture contrast between the fluffy, aromatic rice and the tender chunks of soya that have absorbed the complex flavors. Optional ingredients like green peas add sweetness and color to the final dish.
This biryani can be served on its own or with cooling raita to balance the spices. Using aged basmati rice is recommended for the ideal fluffy texture with separate grains. The soya chunks should be well-drained and squeezed of excess moisture before cooking to avoid sogginess.
Use aged basmati rice to achieve fluffy, separate grains in the biryani.After cooking and draining, rinse rice gently to stop further cooking and maintain grain integrity.Drain and squeeze soya chunks thoroughly to remove all moisture before adding to gravy to avoid a soggy texture.Adjust the amount of Kashmiri red chili powder to make the biryani more or less spicy as preferred.If substituting curd for coconut milk, use fresh curd and replace ghee with oil for a dairy-free option.Saffron should be soaked in warm water or milk for layering to release its aroma and color.
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Ingredients
Prepping soya
- 1 cup (50 grams) soy chunks or meal maker
- 3 cups water
- 1 pinch salt
Cooking rice
- 1.25 cups (250 grams) basmati rice - preferably aged
- 1 tej patta
- 1 inch cinnamon
- 3 cloves
- 3 green cardamom
- 3 to 4 mace thin and single strands, strands
- 5 cups water
- 1 teaspoon salt or as required
For biryani gravy
- 3 tablespoons neutral cooking oil or 4 tablespoons ghee, generic cooking oil
- 1½ inches cinnamon
- 3 cloves
- 3 green cardamom
- 1 black cardamom - optional
- 1 star anise - small-sized, optional
- 1 tej patta
- ½ teaspoon caraway seeds - shahi jeera
- 1½ cups (175 grams or 2 medium to large) onion thinly sliced
- 1 tablespoon ginger garlic paste or 6 to 7 garlic & 1½ inches ginger, crushed in mortar
- ½ teaspoon turmeric powder
- ½ teaspoon cumin powder
- 1 teaspoon kashmiri red chilli powder or ½ teaspoon red chilli powder or cayenne
- 1 teaspoon coriander powder
- ¼ teaspoon garam masala
- 2 to 3 pinches nutmeg about ⅛ teaspoon, grated
- ¼ cup tomato puree or ½ cup chopped tomatoes
- 2 tablespoons mint - chopped
- 2 tablespoons Coriander leaves - chopped, optional
- ½ cup green peas - frozen, optional
- ¾ cup water
- salt as required
- 1 cup coconut milk or 1 cup curd (yogurt) - preferably thick and well set, thick
- 1 tablespoon kewra water (pandanus water) or rose water
For biryani layers
- 2 tablespoons mint leaves chopped
- 2 tablespoons Coriander leaves chopped
- 2 tablespoons water - warm or can use choice of milk
- 25 to 30 saffron strands
Instructions
Cooking Rice
- Rinse basmati rice thoroughly in water until the water is clear of starch. Soak rice in 1½ cups water for 20 to 30 minutes. Later drain all the water and set the rice aside.
- In a large pot, add 5 cups water. Add tej patta, cloves, cinnamon, green cardamoms, mace and salt.
- Bring spiced water to a rolling boil on high heat.
- Add the rice.
- Reduce the heat a bit to medium-high. Cook the rice grains until they are 75% done. They should be slightly undercooked, but not al dente. The center should feel a bit raw.
- Using a strainer, drain all the water. Rinse the rice gently in water. Simply move the strainer all around the water with a gently force of the water. Drain all the water. Cover the strainer and set rice aside. Note: Do not touch the rice as the grains can break. Rinsing rice ensures that the rice does not cook further.
Prepping Soya Chunks
- In a strainer or colander, rinse 1 cup soya chunks a few times with water. Drain the water. Next, place the soya chunks, water and salt in a pan.
- Bring to a boil and cook for 5 minutes.
- Drain the water. Rinse soya chunks in fresh water again. Drain the water again and squeeze the chunks thoroughly to remove any excess moisture. Set aside. Note that there should not be any water logged in the chunks.
Infusing Saffron
- Take warm water (or choice of milk) in a small bowl. Add saffron strand and set aside to steep for 5 to 10 minutes.
Making Biryani Gravy
- Heat oil or ghee in a pot. Reduce the heat and add the whole spices - tej patta, cinnamon, cloves, green cardamoms, star anise, black cardamom and caraway seeds.
- Fry for a few seconds so that the spices crackle and release their flavors in the oil. Do not burn them.
- Add sliced onions. Stirring often, sauté the onions on medium-low to medium heat. Add a few pinches of salt to quicken the process cooking of onions.
- Cook them to the point where they become golden and caramelized. Do not brown them too much or burn them or else the biryani will have a bitter taste.
- When the onions become golden, turn off the heat.
- Place the pan on the countertop and remove half of the caramelized onions to set aside. If a few spices from the pan pop in with the onions, that is fine.
- Add ginger-garlic paste and place the pan back on the stove-top on a low heat. Sauté ginger-garlic paste for a few seconds until the raw aroma goes away.
- At this step we will add the ground spices. If you prefer, switch off the heat here.
- Add turmeric powder, kashmiri red chilli powder, coriander powder, cumin powder, garam masala powder and grated nutmeg.
- Mix and sauté for about 30 seconds to a minute on a low heat taking care not to burn the spices.
- Add tomato puree (or chopped tomatoes) and mint leaves. Add coriander leaves if using.
- Mix and sauté on a low heat until the mixture becomes pulpy and you see the fat releasing from the sides. If using chopped tomatoes, the tomatoes should soften and become mushy.
- Add the prepared soya chunks, frozen green peas (optional) and salt.
- Add water and combine well.
- Cover the pan and simmer on low to medium-low heat for 10 minutes.
- Switch off heat and place pan on the countertop.
- Add coconut milk and kewra water (pandanus water) or rosewater. If using curd, add 1 cup whisked/beaten curd at this point. Mix well. Note: Use fresh curd and not sour curd.
- Mix and cook on a low heat until the gravy becomes hot. Do not boil, as this would result in separation of the coconut milk or curd.
Layering Soya Biryani
- Now that the gravy is ready, it is time to layer the biryani for dum cooking. You can make two or four layers. (If you plan to make 4 layers, remove half the gravy from the pan and set it aside.)
- Spread rice evenly all over the gravy. (If you are making a 4-layer biryani, use only half the rice.)
- Sprinkle the golden caramelized onions and chopped mint leaves all over. Pour the saffron infused water (or choice of milk) all over the bed of rice. (If you are making a 4-layer biryani, use only half the elements listed, then repeat with gravy, rice, onions, mint and saffron liquid.)
- Cover the pan with a moistened muslin/cheesecloth or any cotton napkin. You can also seal the pan tightly with a foil.
- Seal tightly with the pan’s lid.Note: If you do not a lid for a pan, place a steel lid/plate on the wet cloth. Keep a heavy weight object like a mortar-pestle on the steel lid/plate, so that steam does not escape.
Dum Cooking Meal Maker Biryani
- Place the pot on a skillet/tawa. First cook the biryani for 5 minutes on medium-high heat.
- Then reduce the heat and cook for 30 to 35 minutes.
- When you check the bottom of the pot with a fork or spoon, there should be not gravy or liquid left in the pan. If you see any liquids in the pan, then cook further for 5 to 10 minutes. Note: You can also bake in a preheated oven for 35 to 45 minutes at 180 degrees celsius.
Serving & Storage
- To serve soya biryani, scoop out individual portions with all the layers into plates or bowls.
- Garnish with mint leaves or coriander leaves if you prefer. Onion salad, pickled onions, raita, lemon wedges, papad or any vegetable salad are great accompaniments. You can also eat it as is.
- Leftovers should not be kept for longer than a day in the refrigerator. To reheat, steam for 5 minutes in the Instant Pot or lightly sauté in a frying pan.
Notes
- Use aged basmati rice to achieve fluffy, separate grains in the biryani.
- After cooking and draining, rinse rice gently to stop further cooking and maintain grain integrity.
- Drain and squeeze soya chunks thoroughly to remove all moisture before adding to gravy to avoid a soggy texture.
- Adjust the amount of Kashmiri red chili powder to make the biryani more or less spicy as preferred.
- If substituting curd for coconut milk, use fresh curd and replace ghee with oil for a dairy-free option.
- Saffron should be soaked in warm water or milk for layering to release its aroma and color.
Nutrition Information
Show Details
Calories
458kcal
(23%)
Carbohydrates
69g
(23%)
Protein
18g
(36%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Cholesterol
25mg
(8%)
Sodium
930mg
(39%)
Potassium
322mg
(7%)
Fiber
9g
(36%)
Sugar
9g
(18%)
Vitamin A
525IU
(11%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
2mg
Vitamin B6
1mg
Vitamin B12
1µg
(42%)
Vitamin C
15mg
(17%)
Vitamin D
30µg
(150%)
Vitamin E
1mg
Vitamin K
8µg
Calcium
190mg
(19%)
Vitamin B9 (Folate)
40µg
Iron
5mg
(28%)
Magnesium
60mg
(15%)
Phosphorus
123mg
Zinc
2mg
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 458 kcal
% Daily Value*
| Calories | 458kcal | 23% |
| Carbohydrates | 69g | 23% |
| Protein | 18g | 36% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 25mg | 8% |
| Sodium | 930mg | 39% |
| Potassium | 322mg | 7% |
| Fiber | 9g | 36% |
| Sugar | 9g | 18% |
| Vitamin A | 525IU | 11% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 2mg | |
| Vitamin B6 | 1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin C | 15mg | 17% |
| Vitamin D | 30µg | 150% |
| Vitamin E | 1mg | |
| Vitamin K | 8µg | |
| Calcium | 190mg | 19% |
| Vitamin B9 (Folate) | 40µg | |
| Iron | 5mg | 28% |
| Magnesium | 60mg | 15% |
| Phosphorus | 123mg | |
| Zinc | 2mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
14 reviews
Excellent
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