Soya Chunk Biriyani

My 50th recipe, "Soya Chunk Biriyani", a one pot wonder dish. It appears as though I just started blogging, but seems like time is flying and I have already clicked the publish button 49 times. Yeah that's right. Today's post is bringing my tally to 50, a wonderful HALF CENTURY. Hurray !!! Now is the time for celebration, and there is no better dish than the delightful biriyani. That too adding RK's favorite soya chunks makes it extra special.

When I had posted Veg Dum Biryani earlier, it was a huge success. It was my first dish to feature on TasteSpotting site and had a large number of people viewing it. Ever since, I wanted to post this version of biriyani, which is comparatively easier to make, needs just one pot, extremely delicious and the nutrients quotient fortified with soya chunks. This is always my go to dish when I want to throw a quick lunch. Add this to your arsenal and it will always be a great savior 😉

Soya Chunk Biriyani

Soya Biriyani

Revathi Palani

Soya Chunk Biriyani is a healthy and one pot spicy Indian rice recipe. Soya Chunks, veggies and rice cooked in a aromatic Indian spice masala.

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Prep Time 25 minutes mins

Cook Time 10 minutes mins

Course Main Course

Cuisine Indian

Servings 2

Ingredients

  

• ¾ Cup Basmati rice
• ½ Cup Soya chunks
• ½ Tbsp Ginger (Finely Chopped)
• 1 Tbsp Garlic (Finely Chopped)
• 1 Tbsp Curry leaves (Chopped)
• 1 Green Chill (slit)
• ½ large Onion (Finely Sliced)
• 1 small Tomato
• 1 small Carrot
• 5 Beans
• 1 medium Potato
• ¼ Cup Green peas
• 1 tsp Salt (adjust per taste)
• 1 tsp Garam masala powder
• ¾ tsp Red chilli powder
• ¼ tsp Turmeric powder
• ½ tsp Coriander powder
• ½ tsp Cumin powder
• 1 Tbsp Curd | Yogurt (Optional - Can be replaced with ½ tsp lemon extract)
• 2 Tbsp Coriander leaves (Chopped)
• 2 Tbsp Mint leaves (Chopped)
• ½ tsp Ghee (optional)

To Temper

• 1 Tbsp Oil
• 1 Cinnamon
• 4 Cloves
• 2 Cardamon
• 1 Bay leaf
• ½ Tbsp Fennel seeds

Instructions

 

• First Wash and soak the rice and soya chunks in separate bowls. Both of them should be soaked for atleast 15 minutes. Then cut the veggies.
  <br><br><img src="//revi.b-cdn.net/wp-content/uploads/2017/02/sb-soya.jpg" alt="biriyani" width="48%">&nbsp;<img src="//revi.b-cdn.net/wp-content/uploads/2017/02/sb-chop.jpg" alt="biriyani" width="48%">
• Now heat a cooker pan with oil, add the ingredients under "To Temper" in given order. Once the fennel seeds starts changing color, add the ginger, garlic, curry leaves, green chilli, onion and saute until the onion changes to golden brown. Then add the tomato, salt and saute until the tomato turns mushy.
  <br><br><img src="//revi.b-cdn.net/wp-content/uploads/2017/02/sb-onion1.jpg" alt="biriyani" width="48%">&nbsp;<img src="//revi.b-cdn.net/wp-content/uploads/2017/02/sb-onion2.jpg" alt="biriyani" width="48%">
• Now add all the cut veggies and saute for a minute. Turn the flame to low - medium and then all the powders (garam masala, red chilli, turmeric, coriander, cumin) and give a stir.
  <br><br><img src="//revi.b-cdn.net/wp-content/uploads/2017/02/sb-veg1.jpg" alt="biriyani" width="48%">&nbsp;<img src="//revi.b-cdn.net/wp-content/uploads/2017/02/sb-veg2.jpg" alt="biriyani" width="48%">
• Now add the coriander leaves and mint leaves along with curd and give a stir. And then add the soya chunks to the mixture. Before adding soya chunks, squeeze out the excess water.
  <br><br><img src="//revi.b-cdn.net/wp-content/uploads/2017/02/sb-veg3.jpg" alt="biriyani" width="48%">&nbsp;<img src="//revi.b-cdn.net/wp-content/uploads/2017/02/sb-veg4.jpg" alt="biriyani" width="48%">
• Finally, add the rice and 1 cup of water. Mix everything together. Close the lid of the cooker and cook for 1 whistle or until the rice is done.
  <br><br><img src="//revi.b-cdn.net/wp-content/uploads/2017/02/sb-rice1.jpg" alt="biriyani" width="48%">&nbsp;<img src="//revi.b-cdn.net/wp-content/uploads/2017/02/sb-rice2.jpg" alt="biriyani" width="48%">
• Wait till the pressure subsides, then open the lid and optionally sprinkle with ½ tsp of ghee and transfer to the serving bowl.
  <br><br><img src="//revi.b-cdn.net/wp-content/uploads/2017/02/sb-rice3.jpg" alt="biriyani" width="48%">
  
• Enjoy hot with raita.

  <br><br><img src="//revi.b-cdn.net/wp-content/uploads/2017/02/soya-biriyani-1.jpg" alt="soya biriyani" width="100%"><td colspan="2" align="center"><img src="//revi.b-cdn.net/wp-content/uploads/2017/02/soya-biriyani-2.jpg" alt="soya biriyani" width="100%">
  

Notes | FAQ

- Soya Chunks : Textured or texturized vegetable protein (TVP), also known as textured soy protein (TSP), soy meat, or soya chunks is a defatted soy flour product, a by-product of extracting soybean oil.

- The Usual ratio of water and rice for cooking rice in cooker would be 1:1. As I added soya chunks, I used extra ¼ cup of water.

- For me biriyani was done with in 8 minutes and in 1 whistle. Adjust the timing according to your stove settings and cooker.

- You can use any mixed veggies of your choice. e.g Cauliflower, broccoli etc.

- You can also garnish with fried onions, cashews and bread pieces, similar to dum biryani.