Soya Chunks Biryani (Instant Pot & Stovetop)

Ingredients

To Soak Soya Chunks

• 1 cup soya chunks (or meal maker) (I used nutrela brand, available in indian grocery store)
• 2-2.5 cups hot water for soaking

To Marinate

• ½ cup yogurt (curd)
• ½ teaspoon turmeric powder
• ½ teaspoon red chili powder
• salt to taste

Whole Spices

• 1 teaspoon cumin seeds
• 1 inch cinnamon
• 3 cloves
• 2 cardamom
• 1 bay leaf

Other Ingredients

• 2 tablespoons oil (or ghee)
• 1 large onion thinly sliced, (about 1 cup)
• 1 tablespoon ginger garlic paste
• 2 green chilies slit lengthwise
• 1 medium tomato finely chopped
• ½ teaspoon turmeric
• ½ teaspoon red chili powder
• 2 teaspoons biryani masala powder
• salt to taste
• ¼ cup coriander leaves roughly chopped
• ¼ cup mint leaves roughly chopped
• 1 cup basmati rice
• 1.5 cups water
• 1 tablespoon ghee optional
• few coriander leaves for garnish

Steps

Soaking the Soya Chunks

1. Leave 1 cup soya chunks in 2 cups hot water for at least 15 mins, until softened.

Marinate the Soya Chunks

1. Press all the water out of the soya chunks and put them in a bowl. Add thick yogurt (curd) and spices such as turmeric, red chili powder and salt, then mix until the chunks are well coated. Cover the bowl and marinate for at least 30 minutes.

To Cook Biryani in Instant Pot

1. Choose SAUTE on the Instant Pot. Heat the oil or ghee, add all the whole spices and sauté for a few seconds, until fragrant.
2. Put in the sliced onions and sauté for 2-3 minutes, stirring regularly, until soft and light brown.
3. Follow with the ginger garlic paste and green chilies. Sauté for another few minutes, until the ginger garlic loses its raw smell.
4. Put in the finely chopped tomatoes with spices such as turmeric, red chili powder, biryani masala and salt, and cook until the tomatoes become soft and mushy.
5. Add the marinated soya chunks and cook for 1-2 minutes. Keep stirring, as the masala paste may burn otherwise.
6. Thoroughly mix in the coriander and mint leaves.
7. Stir in the rinsed basmati rice and water.
8. Choose MANUAL/PRESSURE COOK at High Pressure and set 5 minutes. When the pot beeps, allow a Natural Pressure Release for 5 minutes, then quick-release the pressure that remains.
9. Add 1 tablespoon ghee if preferred. Garnish with coriander leaves, then fluff the rice with a fork.
10. The pressure-cooker Soya Biryani/Meal Maker is ready to serve with Raita or plain yogurt.

Stovetop Pressure Cooker Method

1. For the stovetop pressure-cooker version, follow the Instant Pot steps and close the lid. Cook over medium flame for 2 whistles; keep all the other steps the same.