Soya chunk biryani is a delicious and nutritious Indian dish that combines the rich flavors of biryani with protein-packed soya chunks. This vegetarian biryani is perfect for a special occasion or a hearty family meal. Here’s a step-by-step recipe to make this delightful dish:
Ingredients:
For the Soya Chunks:
- 1 cup soya chunks- 2 cups water (for boiling)- 1/2 teaspoon salt
For the Rice:
- 1 1/2 cups basmati rice- 3 cups water- 1 bay leaf- 4-5 cloves- 2-3 green cardamom pods- 1-inch cinnamon stick- 1/2 teaspoon salt
For the Biryani:
- 3 tablespoons oil or ghee- 1 large onion, thinly sliced- 1 large tomato, chopped- 2 green chilies, slit- 1 tablespoon ginger-garlic paste- 1/4 cup yogurt- 1/2 teaspoon turmeric powder- 1 teaspoon red chili powder- 1 teaspoon biryani masala- 1/2 teaspoon garam masala- 1/2 cup fresh coriander leaves, chopped- 1/4 cup fresh mint leaves, chopped- Salt to taste- A few strands of saffron soaked in 2 tablespoons of warm milk (optional)- 2 tablespoons fried onions (for garnish)
Instructions:
1. Prepare the Soya Chunks:
- Bring 2 cups of water to a boil in a saucepan. You can use lukewarm water for our soya chunk which are much softer. Add the soya chunks and salt.
- Boil for 5-7 minutes until the soya chunks are soft.
- Drain and rinse the soya chunks under cold water, then squeeze out excess water and set aside.
2. Cook the Rice:
- Rinse the basmati rice under cold water until the water runs clear.
- In a large pot, bring 3 cups of water to a boil. Add the bay leaf, cloves, cardamom pods, cinnamon stick, and salt.
- Add the rinsed rice and cook until 70% done (the rice should be slightly undercooked). Drain and set aside.
3. Prepare the Biryani Base:
- Heat oil or ghee in a large, heavy-bottomed pan over medium heat.
- Add the sliced onions and fry until golden brown and crispy. Remove half of the fried onions and set them aside for garnish.
- To the remaining onions in the pan, add the ginger-garlic paste and sauté for a minute until fragrant.
- Add the chopped tomatoes and green chilies, and cook until the tomatoes are soft and oil begins to separate.
- Stir in the turmeric powder, red chili powder, biryani masala, and garam masala. Cook for another 2-3 minutes.
- Add the yogurt and mix well. Cook for another 2 minutes.
- Add the prepared soya chunks and mix until they are well-coated with the spice mixture.
4. Layer the Biryani:
- Reduce the heat to low and layer the partially cooked rice over the soya chunk mixture.
- Sprinkle the chopped coriander and mint leaves over the rice.
- If using, drizzle the saffron milk over the rice.
- Cover the pan with a tight-fitting lid. If the lid isn’t tight, seal the edges with dough to trap the steam inside.
- Cook on low heat (dum) for 20-25 minutes, allowing the flavors to meld and the rice to finish cooking.
5. Serve:
- Once done, gently fluff the biryani with a fork to mix the layers without breaking the rice grains.
- Garnish with the reserved fried onions.
- Serve hot with raita, pickle, or a side salad.
Enjoy this flavorful and aromatic soya chunk biryani with your family and friends!