Soya Chunk Biryani Recipe – Authentic Indian Rice & Spice Delight

Last Updated on 4 months by Neha Deshmukh

Soya Chunk Biryani Recipe – Authentic Indian Rice & Spice Delight

Hey everyone! If you’re anything like me, you love a good biryani. It’s the kind of dish that feels special, perfect for a weekend treat or a festive gathering. But sometimes, you want something a little different, a little lighter. That’s where this Soya Chunk Biryani comes in! It’s packed with flavour, wonderfully aromatic, and a fantastic way to enjoy a delicious, protein-rich meal. I first made this when I was looking for a vegetarian biryani option that wasn’t too heavy, and it quickly became a family favourite.

Why You’ll Love This Recipe

This Soya Chunk Biryani isn’t just delicious; it’s also surprisingly easy to make. It’s a fantastic way to introduce a bit of variety into your biryani rotation. Plus, soya chunks are a brilliant source of plant-based protein, making this a satisfying and wholesome meal. The blend of spices, saffron, and kewra water creates a truly unforgettable aroma and taste.

Ingredients

Here’s what you’ll need to create this flavourful biryani:

• 1.25 cups basmati rice
• 1 tej patta (Indian bay leaf)
• 3 cloves
• 1 inch cinnamon stick
• 3 green cardamoms
• 1 cup soya chunks
• 3 cups water (for boiling soya)
• 3 tablespoons oil or ghee
• 1.5 cups thinly sliced onions
• 1 tablespoon ginger-garlic paste
• 0.5 teaspoon turmeric powder
• 1 teaspoon Kashmiri red chili powder
• 1 teaspoon coriander powder
• 0.5 teaspoon cumin powder
• 0.25 teaspoon garam masala
• 0.125 teaspoon grated nutmeg
• 0.25 cup tomato puree
• 2 tablespoons chopped mint leaves
• 0.5 cup green peas (optional)
• 1 cup thick coconut milk
• 1 tablespoon kewra water
• 25-30 saffron strands

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Basmati Rice: Choosing the Right Grain
Basmati is key for biryani. Look for aged basmati rice – it’s longer, fluffier, and has a beautiful aroma. I usually go for the extra-long grain variety. Around 200g of dry basmati rice is about 1.25 cups.

Soya Chunks: A Protein-Rich Alternative
Soya chunks (also known as TVP) are a great vegetarian protein source. They absorb flavours beautifully. Don’t skip the boiling and squeezing step – it gets rid of any raw taste and makes them tender.

Whole Spices: The Foundation of Biryani Flavor (Tej Patta, Cloves, Cinnamon, Cardamom)
These spices are the heart and soul of biryani. Use good quality, fresh spices for the best flavour. Don’t be shy with them!

Kewra Water & Saffron: The Aromatic Touch
Kewra water adds a unique floral aroma. A little goes a long way! Saffron, of course, adds colour and a luxurious flavour. Infusing it in warm milk or water helps release its colour and aroma.

Coconut Milk: Regional Variations & Creaminess
Coconut milk adds a lovely richness and subtle sweetness. You can use full-fat coconut milk for a more decadent biryani, or light coconut milk to keep it lighter. Some regional variations use yogurt instead – feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Rice Prep: First, rinse the basmati rice until the water runs clear. Soak it in water for about 30 minutes. This helps the grains cook evenly. Then, cook the rice with the tej patta, cloves, cinnamon stick, and cardamoms until it’s about 75% done. Drain and set aside.
2. Soya Chunk Prep: While the rice is soaking, boil the soya chunks in water with a pinch of salt for about 5-7 minutes. Rinse them well and squeeze out any excess water.
3. Saffron Infusion: Gently warm about 2 tablespoons of milk or water (not boiling!) and add the saffron strands. Let it sit for at least 15-20 minutes to release its colour and flavour.
4. Building the Base: Heat the oil or ghee in a heavy-bottomed pot. Sauté the whole spices until fragrant. Then, add the sliced onions and caramelize them until golden brown – this is so important for flavour! Reserve about half of the fried onions for garnish.
5. Spice It Up: Add the ginger-garlic paste and cook for a minute. Then, add the turmeric powder, Kashmiri red chili powder, coriander powder, cumin powder, garam masala, and nutmeg. Cook until the spices are fragrant and the oil starts to separate.
6. Tomato & Mint: Stir in the tomato puree and chopped mint leaves. Cook until the mixture is pulpy and well combined.
7. Soya & Peas: Add the boiled soya chunks and green peas (if using). Pour in about 2 cups of water and simmer for about 10 minutes, allowing the flavours to meld.
8. Coconut & Kewra: Gently mix in the coconut milk and kewra water. Heat through gently – don’t let it boil!
9. Layering Time: Now for the fun part! Layer the partially cooked rice over the soya chunk gravy. Sprinkle the reserved fried onions, chopped mint, and saffron liquid over the top.
10. Dum Cooking: Cover the pot with a tight-fitting lid. Cook on ‘dum’ (slow steam) for 20-25 minutes. You can achieve this by placing the pot on a very low flame or using a heavy-bottomed pot and sealing the lid with dough.
11. Fluff & Serve: Gently fluff the biryani with a fork before serving. Serve hot with raita or a fresh salad.

Expert Tips

Here are a few things I’ve learned over the years to make this biryani extra special:

Achieving the Perfect Dum (Steam)
The ‘dum’ is crucial for a flavourful biryani. The slow steaming process allows the flavours to meld together beautifully.

Rice Cooking Consistency
Don’t overcook the rice! It should be about 75% done, as it will continue to cook during the dum process.

Balancing Spice Levels
Adjust the amount of chili powder to your preference. Kashmiri chili powder adds colour without too much heat.

Variations

Want to switch things up? Here are a few ideas:

Vegan Soya Chunk Biryani
This recipe is already naturally vegan! Just ensure your ghee is replaced with oil.

Gluten-Free Soya Chunk Biryani
This recipe is naturally gluten-free.

Spice Level Adjustments (Mild, Medium, Hot)
Reduce or omit the chili powder for a milder biryani. Add a pinch of cayenne pepper for extra heat.

Festival Adaptations (Eid, Diwali)
This biryani is perfect for festive occasions! You can add dried fruits like cashews and raisins for a richer flavour.

Serving Suggestions

This biryani is a meal in itself, but here are a few accompaniments:

Raita Pairings
Cucumber raita, onion raita, or even a simple yogurt raita are all fantastic choices.

Salad Accompaniments
A fresh onion and tomato salad with a squeeze of lemon juice is a perfect palate cleanser.

Side Dish Options
A simple vegetable curry or a side of papadums can complete the meal.

Storage Instructions

Refrigerating Leftovers
Store leftover biryani in an airtight container in the refrigerator for up to 3 days.

Freezing for Later
Biryani freezes well! Store it in an airtight container for up to 2 months.

Reheating Instructions
Reheat gently in a microwave or on the stovetop. Add a splash of water to prevent it from drying out.

FAQs

What is the best type of rice to use for biryani?
Basmati rice is the gold standard for biryani. Aged basmati rice is even better!

Can I use paneer instead of soya chunks?
Absolutely! Paneer is a great substitute. Just add it towards the end of the cooking process to prevent it from becoming rubbery.

What is kewra water and where can I find it?
Kewra water is a floral-scented water used in Indian desserts and biryanis. You can find it at Indian grocery stores or online.

How do I achieve a good ‘dum’ without a traditional heavy-bottomed pot?
You can use a heavy-bottomed pot and seal the lid with dough (made from flour and water) to create a tight seal. Alternatively, place a heavy object on top of the lid.

Can I make this biryani ahead of time?
You can prepare the gravy and cook the rice ahead of time. Then, layer and dum cook just before serving.

Is it possible to reduce the amount of oil/ghee used in this recipe?
Yes, you can reduce the amount of oil or ghee, but it will affect the flavour and texture. Using a good quality non-stick pot can help.

Enjoy making this Soya Chunk Biryani! I hope it becomes a favourite in your home too. Let me know how it turns out in the comments below!