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 pulao rice.
This can be made quickly anytime either for lunch or dinner and also goes well in office lunch box or school box. This recipe is roughly adapted from the most flavorful veg biryani recipe on this blog.
soya chunks biryani recipe
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.
For more Soya recipes, you can check
Soya keema biryani
Soya chunks manchurian
Soya chunks curry
Meal maker fry
Recipe card
Soya chunks biryani (soya chunks pulao)
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 1 cup basmati rice , heaped
- ½ cup soya chunks
- 2 tablespoon curd (yogurt or 3 tbsp. thick coconut milk)
- oil as needed
- salt as needed
- ¾ to 1 teaspoon garam masala or biryani masala powder (adjust the quantity as needed)
- ¼ teaspoon turmeric powder
- 2 cups water to cook in pot (1 ¾ cups for cooker)
Whole spices
- 1 bay leaf
- 1 star anise
- 2 green cardamom
- 3 cloves
- 2 Inch cinnamon stick
- 1 strand mace small (optional)
- ¼ teaspoon shahi jeera or cumin seeds
- 4 black pepper corn (optional)
To grind and marinate with 1 tbsp. lemon juice
- ½ cup mint leaves pudina
- ¼ cup coriander leaves (updated)
- 1 to 2 green chilies
- 1 Inch ginger pieces
- 3 garlic cloves
- 1 onion , medium
- salt to taste
Instructions
- 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 whole spices and sauté till you get an aroma for about a minute.
- Add the marinated soya chunks along with the ground 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 2 cups water. Bring the water to boil.
- Add salt and rice. Taste test and adjust salt.
- Cook on a low flame 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 rim 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.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
Hi, I. tried this recipe today. It turned our really well and my little one loved it too. Keep sharing. Thank you 😊
Welcome Amruta
That’s awesome! Thank you!
All your recipes are super good and I as a Punjabi get that authentic taste in all your recipes.♥️. Thanks for adding taste in my kitchen and my kids now love home made more than restaurant made.
Hello Leena,
So glad to know! Thank you so much!
🙂
Hi for some reason the marinade was extremely bitter especially after cooking. It was bitter even after i made it and became more bitter when cooking. I simply don’t understand why as there aren’t any bitter foods in it. Would you know why?
Hi Helena
It should be the ginger or the onion. Hope you peeled the ginger. Ginger skin can leave a bitter taste. Also try skipping the onion next time & follow the recipe. Some kind of onions when pureed impart a bitter taste. Hope this helps
Thank you for the tips
The recipe mentions to use turmeric (step 6), but it doesn’t explain in what form ie grated, chopped etc.
Please can you help –
Many thanks!
Hi Claire
It is ground turmeric.
Very flavourful recipe … Swasthi… you are the best . All your recipes are so perfect ?
Thank you so much Rupa!
🙂
I tried the several youtube briyani receipes but this one it turned out well and happy about that.. thanks swathi.
Welcome Madhu
Glad to know
Thank you
How much water shall I use to cook rice???…
Hi Soumya,
Use 1 & 3/4 cups water if making in pressure cooker & 2 cups if making in pot. I will update in the post.
Thank you… Definitely I ll try this recipe….
Too good, Swasthi. Delectable! Thank you. 🙂
Welcome Sushmita
Thanks for trying
Being a southindian, i dont like the flavour of too much mint and corriander. So wat else can be added to marinate soya???? Still the receipe looks so promising…. ?
Hi Meghana,
Just skip marinating in the mint paste. Use 1 tbsp curd, with some turmeric, red chili powder, ginger garlic paste and garam masala. You can just slice the onions and fry with the spices until golden. Hope this helps
it was awesome!
Thanks minu
Hi mam….2mrw v hv potluck in our school. I wanted 2 make pulav bt nt d regular one. Found diz soya chunks pulav nd seems 2 b easy. But d ques is can I use veggies lyk beans carrot nd gobi along wid soya chunks…..kindly reply. Thank u
Yes shwetha
You can make it with the vegetables like peas, carrot and beans. Don’t think gobi will go well in this. Hope this help. Good luck
🙂
My boy baby very like this rice
Hi Rupa
So glad to know your little boy likes this.
Thank you
I tried this recipe. Amazing everyone njyed. Thanks for wobderful recipe
Welcome, iam glad you all enjoyed the biryani
Ur dishes looks yummy.
AMAZNG TASTE “”
Today some vegetarian guest had cum to my place. I prepared this biryani & Paneer Tikka Masala for the 1st time & every 1 appreciated a lot. I never serve any of the dishes to my guest without trying it myself first, but I had a confidence in ur recipe, so I just made it.
Every1 & even I felt that Soya Chunks Biryani tasted like Mutton biryani. & Paneer Tikka Masala, exactly tasted like restaurant style.
I served Paneer Tikka Masala with multrigrain roti.
Thank you so much shalini,
you made my day. For a recipe to yield good results, one needs to be good at understanding the recipe and cooking as well. This shows you are a good cook too.
Im glad all the dishes turned out good
🙂
Hi,Very Nice recipe:). can u plz let me know what is the rice:water ratio if cooking in cooker and for how many whistles. Thanks,Shama
I generally use 1 rice : 1.5 cups of water for aged basmathi rice soaked for at least 20 mins.. foe pressure cooker method. There is also moisture from yogurt. Check my post on veg biryani using pressure cooker to get it perfectly non mushy.
Hi Swasthi i tried dis recipe today at my mum's house. Everyone enjoyed the biryani. I cooked on stove top then transfer it to rice cooker. Perfect but I made a mistake though. I didn't soak the soya chunks in the warm water.. but still it is a hit. Thanks for sharing. Good day.
Hi! Glad to know that you all enjoyed it. Soya chunks are soaked in warm water mainly to remove the dirt and dust as they are sun dried and also to soften them and remove the smell. next time, do soak them.Good day
another lovely recipe..must try it soon
Healthy and interesting recipe….
Very healthy and delicious recipe.. love it 🙂
delicious biriyani…sure to try..<br />