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Soya Chunks Biryani Recipe

2 years ago

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 Soyabean Biryani Recipe
I love to cook with soya chunks because they are so healthy. They have the same texture of meat so they make a great substitute for chicken or any meat..They are high in protein too..I make a whole lots of stuff out of it like korma, briyani or cutlets..This is one of the simple briyani which is made out of that. This taste so good, now I am making this more often..
soya-chunks-biriyani
Votes: 7
Rating: 4.29
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Rate this recipe!
Course Dinner, Lunch, Main Dish
Prep Time 35 minutes
Cook Time 25 minutes
Servings
people
MetricUS Imperial
Ingredients
To temper
Course Dinner, Lunch, Main Dish
Prep Time 35 minutes
Cook Time 25 minutes
Servings
people
MetricUS Imperial
Ingredients
To temper
soya-chunks-biriyani
Votes: 7
Rating: 4.29
You:
Rate this recipe!
Instructions
  1. Soak basmati rice in warm water for 30 mins atleast. I used medium sized soya chunks.
  2. Boil water with 1/4 tsp salt and add the soya chunks. Cook in medium flame for 10 minutes.
  3. Rise with cold water and squeeze it till dry and again repeat it. Keep aside.
  4. I cut each chunk to two, its optional. Keep all the other ingredients cut ready. Then after the rice is soaked for 30 mins, boil 5 cups water and add rice to it.
  5. Let it boil for 5 minutes or until its 90% done. Add few mint leaves torn to this, add little salt and a tsp of ghee.
  6. Toss and keep aside. Heat a small pressure cooker with ghee. Temper with items given under ‘To temper’ table in order.
  7. Add sliced onion, fry till transparent. Add soya chunks, ginger garlic paste and fry until dry for 2 minutes in medium flame.
  8. Add tomato, salt, red chilli powder, green chilli and turmeric. Fry until tomatoes become soft.
  9. Add curd, remaining mint leaves and fry for 2 more minutes.
  10. When it becomes thick, add 1/4 cup water and bring to boil.
  11. Add the cooked rice and mix evenly. Flatten with back of ladle and cover with cooker lid (I do with the pressure valve). I can keep the flame really low in my stove burner, so how much ever its is possible keep the flame low and cook for 12 minutes. You can keep over a dosa pan too if you cant put flame in low.
  12. After 12 mins, let it stand as it is for 5 minutes and open the cooker, add chopped coriander leaves and mix gently.
Notes
  1. Soaking rice in warm water helps in rice getting cooked fast and also gives long grains.
  2. I used India gate aged rice.
  3. Adding ghee, salt and mint leaves immediately after draining the rice adds a lots of flavor. So do not skip it.
  4. Do not cook the rice too much time before making the biryani. Make sure to use the rice as soon as it is cooked. If you keep the boiled rice for long time, it will become dry and be like uncooked rice.
  5. Do not over mix as it will break the rice grains.
  6. Washing and squeezing the cooked soya chunks completely, ensures to get rid of the smell.
  7. You can add vegetables along this too.
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