SOYA BIRYANI

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Biryani is a most popular dish, originated from South Asia. Originally, biryani is a non vegetarian dish, made with meat. But, it can also be modified, to make it a vegetarian dish. There are so many versions for a vegetarian biryani, and soya biryani is one among them.

Soya biryani is made with soya chunks, which tastes and appears similar to meat. Soya chunks are made with soy flour, and is really a great source of protein and fiber. Soya chunks are available in various sizes. The bigger size is best suited for this recipe.

ABOUT THE RECIPE:

Biryani can be made in so many different ways. This time I’ve used pressure cooker to make this biryani. I’ve made this recipe with fresh homemade biryani masala. It is so simple and really easy to make. It is a one pot recipe, and takes a maximum of 30 minutes to make.

*Since, I use freshly made biryani masala, I haven’t added any whole garam masala.

INGREDIENTS FOR SOYA BIRYANI:

• SOYA – 50 GMS
• BASMATI RICE – 1 CUP
• ONIONS (MEDIUM SIZE/ THINLY SLICED) – 3 NOS
• TOMATO (MEDIUM SIZE/ THINLY SLICED) – 1 NO.
• BIRYANI MASALA– 1 TBSP
• CHILLY POWDER – 1 TSP
• CORIANDER LEAVES – 1/4 CUP
• MINT LEAVES – 1/4 CUP
• GREEN CHILLIES(MEDIUM SPICY) – 2 NOS
• CURD – 1/4 CUP
• GINGER GARLIC PASTE – 1 TBSP
• LEMON JUICE – 1 NO.
• SALT – AS REQUIRED
• OIL – 2 TBSP
• GHEE – 1 TBSP

HOW TO CLEAN SOYA CHUNKS:

• Heat 500ml of water in a wide pot.

• Once the water starts to boil, add the soya chunks, and a teaspoon of salt to it.

• Let it boil, and then turn off the flame. Let it cool down.

• Once it cools down, squeeze the soya chunk, wash it with clean water and, again squeeze it.
• It should be dry and shouldn’t have any water in it.

NOW THE SOYA CHUNK IS READY TO COOK.

HOW TO MAKE SOYA BIRYANI:

• Wash and soak 1 cup of basmati rice in water.
• Meanwhile, heat the pressure cooker, and add 2 tbsp of oil in it. I’ve used 5 litre pressure cooker to make this recipe.

• Once the oil is heated, add the sliced onions to it.

• Add the salt to the onions, and saute it well. The salt helps the onions to cook faster.

• Saute it until the onions turns golden brown in color.

• Once the onions turn golden brown, add the green chillies to it, and saute it for another 2 minutes.

• Then add the ginger garlic paste to it and saute it. The oil will start to separate.

• At this stage, turn the flame to low and, add 1 tbsp of chilly powder and 1 tbsp of biryani masala to it.

• Mix it well, and let it cook for 1 minute.

• Then add the sliced tomatoes to it, and mix well. Let it cook until the tomatoes turn soft and mushy. It takes around 2 minutes.

• Once the tomatoes turn soft and mushy, add the coriander leaves and mint leaves.

*Save few coriander leaves and mint leaves for final garnishing.

• Mix it, the coriander and mint leaves shrinks within few seconds.

• At this stage, add the curd, and mix everything well.

• To 1 cup of basmati rice, I’ve used 1.5 cups of water. Pour 1.5 cups of water to the cooker, and also add the cleaned soya chunks to it.

• Turn the flame to high. Mix everything, and let it come to boil.

• Once it starts to boil completely, add the soaked rice, filtering all the water.

• Add the lemon juice and, gently mix it until all the rice is completely submerged in the masala.

• Add the saved coriander leaves and mint leaves on top. Close the pressure cooker, and cook for 1 whistle.

• Once the pressure is released completely, open the pressure cooker.

• Add a tablespoon of ghee on top, and gently mix it. Do not break the rice.

YUMMY AND DELICIOUS SOYA BIRYANI IS READY.

SERVE IT WITH RAITA. ANY KIND OF RAITA GOES REALLY WELL WITH THIS BIRYANI.

I HAD MY SOYA BIRYANI WITH ONION RAITA AND SOYA 65.

NOTE:

I haven’t added any whole spices to it. If you want you can add these spices to the oil, before adding the onions.

• Cloves – 5 nos.
• Cardamom – 5 nos.
• Star anise – 1 no.
• Cinnamon stick(1 inch) – 1 no.
• Bay leaf – 1 no.

VARIATIONS:

• Spiciness can be adjusted according to our taste.
• Store bought biryani masala can also be used instead of homemade masala.
• Seeraga samba rice can be used instead of basmati rice.
• Mushroom or other kind of veggies like carrot and beans can be added instead of soya chunk.

PRO TIPS:

• Always use good quality, aged basmati rice. This gives the perfect consistency for the biryani.
• Basmati rice has to be soaked for at least 30 minutes.
• Onions has to be fried until it turns golden brown.

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