Soya keema biryani recipe | How to make soya kheema matar biryani recipe

Soya keema biryani recipe – Biryani recipe made with textured soya protein i.e soya chunks or soya keema / granules. Biryani is a classic rice dish from the Mughal cuisine made mostly with meat and fragrant rice. Today I am sharing a quick biryani recipe that can be made in a jiffy without using meat. This soya keema biryani is made similar to the mutton or chicken keema biryani from the hyderabadi cuisine.

In any meat biryani recipe, the very purpose of using curd is to tenderize the meat. In vegetarian biryani recipes one can avoid using curd and use lemon juice just before serving to get the mild tang.

This soya keema biryani just happened on a day when we were longing to eat a spicy biryani without meat. It turned out delicious with all the flavors of a meat biryani since I used meat masala along with garam masala. However you can just skip using meat masala if you do not have it and use only biryani masala powder.

I have used matar / green peas in this recipe and they add a mild sweet flavor to the biryani. You can also skip them if you do not have and can add a handful of cashews to add some richness.

Many readers ask me what kind of soya I use in my recipes, so sharing a pic of what I use. I use organic soya granules from Bob’s Red mill, however you can also use soya nuggets or chunks to make the recipe. Soak them in boiling water for sometime. Rinse and squeeze off the frothy liquid. Repeat rinsing and squeezing. Pulse a few times in the mixer to get soya keema.

You can find more soya chunks or granules recipes here

Soya keema biryani recipe card

Soya keema biryani recipe | Soya kheema matar biryani recipe

Biryani recipe using soya protein. Delicious, simple to make and a beginners recipe

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Prep Time5 minutes

Cook Time25 minutes

Total Time30 minutes

Servings3

AuthorSwasthi

Ingredients (1 cup = 240ml )

For biryani rice

• 1 ½ cups rice (basmati or seeraga samba rice)
• ½ tsp shahi jeera
• 1 bay leaf
• 4 cloves /laung
• 1 cinnamon stick / dalchini, small
• 2 green cardamoms / elaichi
• Salt as needed
• 1 tsp oil

For the biryani gravy

• 2 tbsps oil or ghee
• ½ tsp shahi jeera or cumin
• 1 bay leaf small or half
• 1 star anise / biryani flower
• 4 cloves / laung
• 1 cinnamon / dalchini, small stick
• 2 green cardamoms / elaichi
• ½ cup onions thinly sliced
• 1 green chilli slit
• 1 tbsp ginger garlic paste
• ¾ cup soya granules
• ½ cup green peas
• 1 tsp red chilli powder
• 1 tsp garam masala + 1 tsp meat masala or 1 ½ to 2 tsps biryani masala powder
• Salt as needed
• ¼ cup curd / yogurt or ½ cup thin coconut milk
• 1 Handful mint /pudina & coriander leaves
• 1 tbsp ghee melted

How to make the recipe

• Wash and soak rice as required. If using basmati rice, soak according to the instructions on the pack. Drain it to a colander.
• Bring 6 to 8 cups of water to a rapid boil along with salt, oil, shahi jeera, bay leaf, cloves, cinnamon and green cardamoms.
• Add the drained rice to rapid boiling water and cook on a medium heat until al dente. You must feel the bite into the rice.
• Drain this to the colander and set aside.
• To the drained hot water, you can add soya keema or chunks and leave to soak for a while. You can also use fresh boiling water to soak the soya. Squeeze off well and rinse them in fresh water few times. Squeeze completely and set aside.
• Heat a pan with oil or ghee. Saute shahi jeera, bay leaf, star anise, cardamoms, cloves & cinnamon.
• Saute onions and green chili until golden.
• Saute ginger garlic paste for 2 to 3 mins.
• Add soya keema and peas. Saute for about 3 mins.
• Add red chilli powder, salt garam masala & meat masala or biryani masala. Saute for another 2 mins.
• Add curd or coconut milk. Cook covered until the mixture turns to a thick gravy. Check for salt and spice.
• Add mint coriander leaves. Layer the rice well.
• Sprinkle some coriander and mint leaves, pour ghee.
• Cover with a tight lid and place a heavy object over it. Or Cover it with a foil and cook on a very low heat for 5 to 7 mins.
• Allow to rest for another 10 mins. Open the lid and squeeze in lemon juice.
• Serve soya keema biryani hot or warm with a bowl of raita or onion slices.

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Video

NUTRITION (estimation only)

Calories: 590kcal | Carbohydrates: 89g | Protein: 17g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 12mg | Sodium: 3319mg | Potassium: 374mg | Fiber: 6g | Sugar: 4g | Vitamin A: 510IU | Vitamin C: 14.4mg | Calcium: 97mg | Iron: 3.5mg

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.