Soya Chunk Biryani – Easy Lunch Box Recipe

This recipe of ‘Soya Chunks Biryani’ recipe has wholesome flavors and taste, so raitha or even plain curd has been its best companion.

As everyone knows, soya is the great source of protein for the vegans and vegetarians. Prepare the soya chunks as per company’s directions. But general procedure would be cooking it in the boiling water, running into the cold water, draining and squeezing the chunks. Normally I would go with medium sized chunks and If I go with larger sizes, then I usually cut them into smaller, as everyone pulls larger sizes out from their plate.

You may also interested in checking out other rice recipes like, capsicum rice, Coriander Rice.

In this Soya Chunk Biryani recipe, I have added a tsp of butter, which could bring out wholesome round flavor. If you like to make super rich Biryani, then go ahead and substitute curd with coconut milk.

How to make Soya Chunk Biryani :

1. Soak Basmati rice for about 20 min, in the mean time wash and clean green peas, chop carrots.

2. Chop onion and tomato, make ginger garlic paste, if you have read made ginger garlic paste, you can also use that.

3. Prepare soya chunks are per company’s directions, I boiled it for 10 min. Run through water, drain, squeeze and keep it aside. In a heavy bottomed pan, add butter plus oil, this 1 tsp of butter brings out beautiful wholesome flavor to biryani, but if you are a health freak, you can avoid it from adding.

4. To the oil, add cinnamon, cloves and bay leaf. Once they became golden brown, add chopped onion, saute till they becomes transulent, in medium flame add ginger, garlic paste..saute for a minute, then add chopped tomato, saute till tomatoes becomes mushy. Add green peas, chopped carrots and squeezed soya chunks.

5. From the earlier step, you might have arrived at thick paste with traces of onion and tomato chunks. Now slower the flame, add chili powder, coriander powder, garam masala, turmeric powder and saute for a minute. The  Make sure nothing should get burnt anywhere in this recipe, keep stirring when needed. Add mint, curd and stir if further for another couple of minutes.

6. In high flame, add 3½ cups of water(or as required), add salt and test the taste of the Biryani here. When the water started boiling add washed basmati rice.
Cook it on high flame for 5 minutes and simmer the flame , cover the lid and cook it another 10 minutes.
Serve Soya Chunk Biryani  with raitha, hard boiled eggs. This biryani is flavorful and do not require any kurma or gravy.

Soya Chunks Biryani

recipe of 'Soya Chunks Biryani' recipe has wholesome flavors and taste, so raitha or even plain curd has been its best companion.

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Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Servings: 4 people

Calories: 567kcal

Ingredients

Ingredients:

• 2 Cups Basmati Rice
• ½ Cup Soya Chunks
• ½ Cup Green Peas
• ¼ Cup Carrot Chopped
• 1 Onion
• 1 Tomato
• 2 tsp Ginger garlic paste
• 1 stalk Mint leaves
• ½ Cup Yogurt / curd
• 1 tsp Red Chili Powder
• ½ tsp Coriander Powder
• ¼ tsp Turmeric Powder
• ¼ tsp Garam Masala
• 1 tsp Salt or as required

Ingredients For Seasoning:

• 1 tsp Butter
• 4-5 tbsp Cooking Oil
• 1 Bay Leaf
• 1 inch Cinnamon
• 4 Cloves

Instructions

• Soak Basmati rice for about 20 min, in the mean time wash and clean green peas, chop carrots.
• Chop onion and tomato, make ginger garlic paste, if you have read made ginger garlic paste, you can also use that.
• Prepare soya chunks are per company's directions, I boiled it for 10 min. Run through water, drain, squeeze and keep it aside. In a heavy bottomed pan, add butter plus oil, this 1 tsp of butter brings out beautiful wholesome flavor to biryani, but if you are a health freak, you can avoid it from adding.
• To the oil, add cinnamon, cloves and bay leaf. Once they became golden brown, add chopped onion, saute till they becomes transulent, in medium flame add ginger, garlic paste..saute for a minute, then add chopped tomato, saute till tomatoes becomes mushy. Add green peas, chopped carrots and squeezed soya chunks.
• From the earlier step, you might have arrived at thick paste with traces of onion and tomato chunks. Now slower the flame, add chili powder, coriander powder, garam masala, turmeric powder and saute for a minute. The  Make sure nothing should get burnt anywhere in this recipe, keep stirring when needed. Add mint, curd and stir if further for another couple of minutes.
• In high flame, add 3½ cups of water(or as required), add salt and test the taste of the Biryani here. When the water started boiling add washed basmati rice.
• Cook it on high flame for 5 minutes and simmer the flame , cover the lid and cook it another 10 minutes.

Nutrition

Calories: 567kcal | Carbohydrates: 86g | Protein: 15g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 631mg | Potassium: 349mg | Fiber: 5g | Sugar: 6g | Vitamin A: 39.9% | Vitamin C: 16.9% | Calcium: 11.7% | Iron: 14.3%

Course Lunch

Cuisine Indian

Author Sujatha Muralidhar

Tips and Variations for Soya Chunk Biryani :
Add chopped carrots, cauliflower, potato for more flavor and texture.

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