Soya Chunks Biryani | Meal Maker Biryani

Soya Chunks Biryani | Meal Maker Biryani

        
              Soya Chunks Biryani | Meal Maker Biryani is one of the easy soya chunks recipes that yields a tasty meal with less effort. If you are looking for a  lighter soya chunks pulao, just eliminate the biryani masala powder and coriander leaves (from to grind). You can even prepare this spicy soya chunks Biryani in pressure cooker, tips are mentioned along with the instructions.

Soya Chunks Biryani Recipe

Ingredients

1 cup basmathi rice
½ cup soya chunks

2 tbsps curd or 3 tbsps thick coconut milk

¾  to 1 tsp.  homemade biryani masala powder or any biryani masala powder ( can use an store bought powder, but adjust the quantity as needed)

1 ½  tbsps.  smooth cashew paste (optional, most of the times i do not use but adds a lot of taste)

oil as needed ( I use 2 to 3 tbsps ghee)

spices

1 bay leaf

1 star anise

2 green cardamom

3 to 4 cloves

2 “cinnamon stick

1 small strand mace

¼ tsp shahi jeera

few pepper corn

To grind and marinate with 1 tbsp lemon juice

½ cup mint leaves pudina

½  cup coriander leaves

1 to 2 green chilies

1 “ ginger pieces

3 garlic cloves

1 medium onion

salt to taste

Method

1.   Soak soya chunks in warm water till they soften, squeeze off the excess water,

2.   Wash with cold water and squeeze to remove excess water, repeat this twice. make sure there is no water left in the chunks

3.   Grind to a smooth paste (as smooth as possible) the ingredients listed under to grind. add lemon juice to this

4.   Marinate the soya chunks with this paste. Set aside for atleast 30 mins.

5.   Soak rice for 15 mins and drain off the water and set aside

6.   Heat oil in a deep pan or casserole or pressure pan; add spices and sauté till you get an aroma. Takes a min, do not burn them.

7.   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.

8.   Add curd or cocnut milk and turmeric, mix well . now the chunks begin to release moisture.
9.   Keep stiring & Cook till the mixture begins to leave the pan. Takes around 2 to 3 mins if done on a medium flame.

10.                Add biryani masala powder and water. bring the water to boil

11.                When the water comes to boil, add cashew paste, salt and rice. adjust salt

12.                Cook without covering till no water is left in the pan. refer pic.

13.                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, as low as on the indian LPG stoves.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.

14.                Do not open the lid for atleast 15 mins

Serve with any raita of your choice