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.
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)
- 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
- 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