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

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Total time: 70 minutes
  • Yield: 3 Servings
  • Category: biryani
  • Cuisine: Indian

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
  • 1½ cup water

Method

  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.
  8. Mix well making sure everything is well combined.
  9. Cover and marinate for 30 minutes.
  10. In a cooker heat 2 tbsp ghee, 2 tbsp oil and 1 tsp cumin. Saute until the cumin turns aromatic.
  11. Add 1 onion and saute until the onion turns golden brown.
  12. Also, add ½ capsicum and saute slightly.
  13. Further, add marinated vegetables and cook until the oil separates from the sides.
  14. Spread 1 cup basmati rice uniformly over the vegetables. Make sure to soak the rice for 20 minutes.
  15. 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.
  16. Pour in 1½ cup water from the sides.
  17. Cover and pressure cook for 2 whistles on the medium flame.
  18. Once the pressure settles down, transfer it to the large vessel and allow it to cool slightly.
  19. Finally, enjoy Soya Biryani with raita.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.