Soya Biryani Recipe | Meal Maker Biryani

16

Soya Biryani Recipe | Soya Chunks Biryani Recipe | Meal Maker Biryani with detailed photo and video recipe. Simple, healthy, and protein-packed biryani recipe, prepared with soya chunks and long-grain basmati rice. It is a perfect alternative to the traditional vegetable biryani recipe with some soft and chewy soya chunks. It can be made in traditional dum-style cooking, but this recipe post is made in the pressure cooker.
Soya Biryani Recipe


Soya Biryani Recipe | Soya Chunks Biryani Recipe | Meal Maker Biryani with step-by-step photo and video recipe. While many argue about the existence of vegetable biryani, yet there are several variants to this spice mix flavored rice. Soya chunks biryani is one such biryani that should settle this argument once in for all. Perhaps it is due to the meat-like texture of soya chunks or meal maker.

This recipe is very similar to my previous paneer biryani or dum aloo biryani recipe. However, in both of my previous recipes, I have not added any extra vegetables apart from the hero or main ingredient. But for the soya biryani recipe, I have added diced potatoes, carrots, and capsicum. Adding these veggies makes it the perfect balance of vegetables with a meal maker. Having said that, you can completely skip the vegetables to prepare just with soya chunks. The other reason why it is popular is the meat-like texture it carries. Hence it is typically prepared during the fasting season who crave or desire meat biriyani.

Soya Chunks Biryani Recipe

Furthermore, some important tips and suggestions for a perfect soya chunks biryani recipe. Firstly, soya chunks should be soaked or boiled in water before it is mixed for marination. This step helps to remove the impurities from soya chunks and also avoids indigestion. Secondly, adding vegetables for marination is open-ended and you can extend it by adding gobi, mushrooms, snow peas, paneer, peas, and even beans. Yet keep it minimalistic and do not overcrowd it with too many veggies. Lastly, I have layered the marinated gravy with soaked rice in the cooker. Alternatively, you can cook soya biryani in an open vessel with soaked rice and simmer for 20 minutes.

finally, I would like to add my other Rrice Recipe Collection with this post of Soya Chunks Biryani Recipe. It includes veg dum biryani, pressure cooker biryani, veg pulao, palak pulao, pudina pulao, coriander rice, masala bhat, and tomato pulao recipe. In addition, do visit my other recipes collection,

Must Read:

About Soya Biriyani

It is a classic Indian biriyani recipe made with soya chunks or meal maker as the best alternative to meat-based biryani. Soya Biryani Recipe or Meal Maker Biriyani in a pressure cooker is one such classical rice-based that offers a balance of carbs and protein in your meal. It is typically prepared with just soya chunks, but combining it with other veggies makes it more flavorsome and tasty. Particularly adding potatoes, carrots, and beans makes it a complete meal.

There are many different ways Soya Biryani Recipe can be prepared, but preparing in a pressure cooker is the most common way. It can follow the same traditional way of dum or layered style cooking. This style can yield a tasty and flavored biryani but can be time-consuming. Hence cooker style biriyani is always a better choice. The other most common way is to make it with coconut milk. This is most common in South India but can be more filling due to the creaminess of coconut.

Video Recipe

Recipe Card for Soya Biryani

Soya Biryani Recipe

Soya Biryani Recipe | Soya Chunks Biryani Recipe | Meal Maker Biryani

HEBBARS KITCHEN
Easy Soya Biryani Recipe | Soya Chunks Biryani Recipe | Meal Maker Biryani
5 from 200 votes
Tweet Share
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 30 minutes
Total Time 1 hour 10 minutes
Course biryani
Cuisine Indian
Servings 3 Servings
Calories 666 kcal

Ingredients
  

for boiling soya:

  • 4 cup water
  • 1 tsp salt
  • 1 cup soya chunks, nano sized

for marination:

  • ¾ cup curd
  • ¼ tsp turmeric
  • ½ tsp chilli powder
  • 2 tbsp biryani masala
  • 1 tsp ginger garlic paste
  • ½ tsp salt
  • 2 tsp oil
  • 1 potato, cubed
  • 1 carrot, chopped
  • 2 tbsp peas
  • 10 beans
  • 10 mushroom, chopped
  • boiled soya
  • 2 tbsp coriander, chopped
  • 2 tbsp mint, chopped

for biriyani:

  • 2 tbsp ghee
  • 2 tbsp oil
  • 1 tsp cumin
  • 1 onion, sliced
  • ½ capsicum, cubed
  • 1 cup basmati rice, soaked 20 minutes
  • 2 tbsp coriander, chopped
  • 2 tbsp mint, chopped
  • 2 chilli, chopped
  • 2 tbsp fried onion
  • ½ tsp salt
  • 1 tsp biryani masala
  • cup water

Instructions
 

  • Firstly, in a saucepan take enough water and add 1 tsp salt.
  • Once the water comes to a boil, add 1 cup soya chunks. I have used small-sized (nano sized) soya chunks.
  • Boil for 5 minutes or until the soya chunks are cooked well.
  • Drain off the soya and squeeze the water. This helps the soya chunks to absorb masala while marinating. Keep aside.
  • In a large bowl take ¾ cup curd, ¼ tsp turmeric, ½ tsp chilli powder, 2 tbsp biryani masala, 1 tsp ginger garlic paste, ½ tsp salt and 2 tsp oil.
  • Mix well making sure all the spices are well combined.
  • Add 1 potato, 1 carrot, 2 tbsp peas, 10 beans, 10 mushroom, boiled soya, 2 tbsp coriander and 2 tbsp mint.
  • Mix well making sure everything is well combined.
  • Cover and marinate for 30 minutes.
  • In a cooker heat 2 tbsp ghee, 2 tbsp oil and 1 tsp cumin. Saute until the cumin turns aromatic.
  • Add 1 onion and saute until the onion turns golden brown.
  • Also, add ½ capsicum and saute slightly.
  • Further, add marinated vegetables and cook until the oil separates from the sides.
  • Spread 1 cup basmati rice uniformly over the vegetables. Make sure to soak the rice for 20 minutes.
  • Also top with 2 tbsp coriander, 2 tbsp mint, 2 chilli, 2 tbsp fried onion, 1 tbsp ghee, ½ tsp salt and 1 tsp biryani masala.
  • Pour in 1½ cup water from the sides.
  • Cover and pressure cook for 2 whistles on the medium flame.
  • Once the pressure settles down, transfer it to the large vessel and allow it to cool slightly.
  • Finally, enjoy Soya Biryani with raita.

Nutrition

Calories: 666kcalCarbohydrates: 76gProtein: 30gFat: 27gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 0.05gCholesterol: 26mgSodium: 1638mgPotassium: 749mgFiber: 11gSugar: 11gVitamin A: 4928IUVitamin C: 96mgCalcium: 291mgIron: 8mg
Tried this recipe?Mention @HebbarsKitchen or tag #hebbarskitchen!

How to Make Soya Biryani with Step-by-step photos

  1. Firstly, in a saucepan take enough water and add 1 tsp salt.
  2. Once the water comes to a boil, add 1 cup soya chunks. I have used small-sized (nano sized) soya chunks.
  3. Boil for 5 minutes or until the soya chunks are cooked well.
  4. Drain off the soya and squeeze the water. This helps the soya chunks to absorb masala while marinating. Keep aside.
  5. In a large bowl take ¾ cup curd, ¼ tsp turmeric, ½ tsp chilli powder, 2 tbsp biryani masala, 1 tsp ginger garlic paste, ½ tsp salt and 2 tsp oil.
  6. Mix well making sure all the spices are well combined.
  7. Add 1 potato, 1 carrot, 2 tbsp peas, 10 beans, 10 mushroom, boiled soya, 2 tbsp coriander and 2 tbsp mint. Mix well making sure everything is well combined. Cover and marinate for 30 minutes.
  8. In a cooker heat 2 tbsp ghee, 2 tbsp oil and 1 tsp cumin. Saute until the cumin turns aromatic. Add 1 onion and saute until the onion turns golden brown.
  9. Also, add ½ capsicum and saute slightly.
  10. Further, add marinated vegetables and cook until the oil separates from the sides.
  11. Spread 1 cup basmati rice uniformly over the vegetables. Make sure to soak the rice for 20 minutes.
  12. Also top with 2 tbsp coriander, 2 tbsp mint, 2 chilli, 2 tbsp fried onion, 1 tbsp ghee, ½ tsp salt and 1 tsp biryani masala.
  13. Pour in 1½ cup water from the sides.
  14. Cover and pressure cook for 2 whistles on the medium flame.
  15. Once the pressure settles down, transfer it to the large vessel and allow it to cool slightly.
  16. Finally, enjoy Soya Biryani Recipe with raita.
    Soya Chunks Biryani Recipe

Notes

  • Firstly, make sure to boil the soya well and squeeze off the water. Else the marination will not be absorbed by soya.
  • Also, the biryani tastes great when prepared slightly spicy.
  • Additionally, adding vegetables is optional. However, it increases the nutritional value.
  • Finally, Soya Biryani Recipe tastes great when cooked in a pressure cooker.

16 COMMENTS

  1. 4 stars
    How to ensure basmati remains long grained after cooking. M not able to figure out correct way. But the dish definitely tasted best.

Comments are closed.