Soya Biryani
Soya Chunks Biryani, all the deliciousness of a classic biryani, but with a vegetarian twist. Soya chunks take centre stage here, marinated in all the good stuff and cooked with fragrant basmati rice for the authentic biryani aroma. This Soya Biryani Recipe is hearty and satisfying, making it perfect for lunch or dinner.
Time
70 Mins
Serves
2-3 person
What goes into making Soya Biryani?
For Marinade:
- 1 Glass Water
- 1 Cup Soya Chunks
- Whole Spices (Cinnamon, Bay Leaf, Clove, Cardamom, Star Anise, & Peppercorns)
- ½ Cup Curd
- ½ Tbsp Turmeric Powder
- ½ Tbsp Red Chilli Powder
- Salt
- 1 Tbsp Ginger Garlic Paste
For Biryani:
- ½ Cup Steamed Rice
- 2 Tbsp Ghee
- ½ Tbsp Garam Masala
- ½ Tbsp Biryani Masala
- Salt (To taste)
- ½ Tbsp Cumin Seeds
- 2-3 Green Chillies
- 1 Cup Onion Puree
- 1 Cup Tomato Puree
- 1 Cup Cauliflower
- 1 Cup French Beans
- 1 Cup Carrot
- ½ Cup Green Peas
- Saffron Strands (Infused in Milk)
- 1 Onion (Sliced Thin and Fried)
- Coriander Leaves (Chopped)
- Mint Leaves (Chopped)
- 1 Tbsp Kevada Water
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How to make Soya Biryani?
Boil water with salt and whole spices. Add the soya chunks and let it boil for 5-6 minutes. Soak the chunks in cool water and squeeze the excess water out.
In a bowl, mix together curd, salt, ginger-garlic paste, and half a tablespoon each of turmeric powder and red chilli powder. Add the prepared soya chunks and coat thoroughly.
Heat ghee in a pan with cumin seeds and green chilli. Let it splutter for a few seconds.
Add the onion puree and stir for a minute before adding the tomato puree.
To this onion-tomato mixture, add half a tablespoon of turmeric powder, red chilli powder, garam masala, biryani masala, and salt to taste. Mix well.
Once it starts to simmer, add in the marinated soya chunks. You can add water to this step to adjust the consistency.
Now add vegetables of your choice to the pan. We used cauliflower, French beans, carrots, and green peas. Cover the pan and let them all cook for 5 minutes.
Divide the soya biryani masala in half. Spread the other half evenly in the pan and top with half the steamed rice. Now, add the remaining masala to the rice, followed by the final layer of cooked rice.
Drizzle the saffron-infused milk over the rice along with some ghee, fried onion, coriander leaves, and mint leaves. If you have Kevada water, you can sprinkle it on the biryani as well.
Place heated charcoal in a small bowl and place in the middle of the biryani pan. Add ghee to give it the dum effect. Cover and cook for 4-5 minutes.
Serve and enjoy this Soya Chunks Biryani hot with some raita on the side!
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