Soya chunks biryani is a delicious Indian meal made with basmati rice, whole spices, ground spices and herbs. This post shared 2 ways to make meal maker biryani. You may check the post for the other method.
For best results follow my detailed step-by-step photo instructions and tips.
2tablespoonscurd(yogurt or 3 tbsp. thick coconut milk)
⅓teaspoonsalt(adjust to taste)
¾ to 1teaspoongaram masala or biryani masala (adjust to taste)
2cupswaterto cook in pot (1¾ cups for cooker)
2 to 3green cardamom
¼teaspoonshahi jeeraor cumin seeds
4black pepper corn(optional)
1 to 2green chilies
¼teaspoonsalt(adjust to taste)
How to make the recipe
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.
Add mint leaves, coriander leaves, onion, ginger, garlic, green chilies to a grinder. Grind to a smooth paste.
Marinate the soya chunks with this paste and garam masala. Set aside for at least 15 mins.
Soak rice for 15 mins and drain off the water and set aside.
Heat oil in a pot or cooker. Add whole spices and sauté till you get an aroma for about a minute.
Add the marinated soya chunks along with the ground paste. Saute on a low heat until the raw flavor in ginger garlic goes away.
Add curd or coconut milk and turmeric. Mix well. Cook till the mixture leaves the sides of the pan. The moisture evaporates and the masala turns thick.
Pour water and add salt. Taste test and more if required. Bring water to a rolling boil in a high heat.
Reduce the heat and add rice. Mix well.
Cover the pot or cooker. If cooking in a pot, cook covered on a low heat until the rice is fully cooked. If cooking in a pressure cooker, Regulate the flame to medium. Turn off the heat when you hear one whistle. Rest soya chunks biryani for 15 minutes and then fluff up with a fork.
Serve soya chunks biryani with any raita of your choice.