Soya Chunk Biriyani

Soya Chunk Biriyani
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:


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) 



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!

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