Soya Chunk Biryani Recipe- Authentic Indian Rice & Vegetable Dish

Last Updated on 4 months by Neha Deshmukh

Soya Chunk Biryani Recipe: Authentic Indian Rice & Vegetable Dish

Hey everyone! If you’re anything like me, you love a good biryani. It’s the kind of dish that just feels special, right? But sometimes, you want something a little different, a little lighter, and maybe even a bit quicker to make. That’s where this Soya Chunk Biryani comes in! It’s packed with flavour, wonderfully aromatic, and a fantastic way to get a protein boost. I first made this when I was looking for a vegetarian biryani option that wasn’t overly 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 incredibly satisfying. It’s a beautiful blend of fragrant rice, tender vegetables, and protein-rich soya chunks, all simmered in a creamy coconut milk sauce. It’s a complete meal in one pot, perfect for a weeknight dinner or a festive gathering. Plus, it’s a great way to introduce a little variety into your biryani rotation!

Ingredients

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

• 3 cups basmati rice
• 1 cup dried soya chunks
• 2-3 tbsp ghee (about 30-45ml)
• 1 tsp shah jeera (caraway seeds)
• 2 bay leaves
• 2 large onions, sliced
• 1 tbsp grated ginger (about 15ml)
• 3-4 green chillies, slit
• 1 cup mixed vegetables (beans, peas, carrots, potatoes)
• 1 tsp turmeric powder (about 5ml)
• 3-4 tbsp fresh mint leaves, chopped
• 3 cups coconut milk (about 720ml)
• 2.5 cups water (about 600ml)
• 2-3 tbsp lemon juice (about 30-45ml)
• 3-4 bread slices, fried (for garnish)
• 8-10 cashewnuts (for garnish)

For the Biryani Masala:

• 2 green cardamoms
• 4 cloves
• 2 inch cinnamon stick
• 3-4 pepper corns
• 0.25 tsp fennel seeds (about 1.25ml)
• 1 tsp coriander seeds (about 5ml)
• 0.5 tsp cumin seeds (about 2.5ml)
• 1-2 dry red chillies

Ingredient Notes

Let’s talk ingredients! A few things will really make this biryani shine:

• Soya Chunks: These are a fantastic source of plant-based protein and absorb flavours beautifully. Make sure to soak and then boil them until soft – nobody likes a chewy soya chunk!
• Shah Jeera: Also known as caraway seeds, shah jeera has a distinctive flavour that’s essential for an authentic biryani aroma. It’s a little different than regular cumin, so try not to skip it if you can.
• Biryani Masala Blend: I prefer to make my own, as it gives me more control over the spice levels. But you can absolutely use a store-bought biryani masala if you’re short on time.
• Coconut Milk: The coconut milk adds a lovely creaminess and a subtle sweetness that’s characteristic of South Indian biryanis. Full-fat coconut milk will give you the richest flavour, but you can use light coconut milk if you prefer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Start by soaking the basmati rice in water for about 15 minutes. This helps it cook up fluffy and separate. While the rice is soaking, boil the soya chunks until they’re nice and soft. Drain both and set aside.
2. Now, let’s make the biryani masala. Dry roast the cardamoms, cloves, cinnamon, pepper, fennel, coriander, cumin, and red chillies in a pan until fragrant. Let them cool slightly, then grind them into a fine powder.
3. Heat the ghee in a large, heavy-bottomed pot or Dutch oven. Add the shah jeera and bay leaves and sauté for a few seconds until they become fragrant. This is where the magic starts!
4. Add the sliced onions, grated ginger, and green chillies to the pot. Cook until the onions turn translucent and slightly golden brown.
5. Mix in the chopped vegetables, turmeric powder, and a pinch of salt. Cover the pot and cook for 4-5 minutes, or until the vegetables are slightly softened.
6. Stir in the ground masala powder and the cooked soya chunks. Add the chopped mint leaves and give everything a good mix.
7. Pour in the coconut milk and water. Bring the mixture to a boil, then gently add the drained rice.
8. Cover the pot and cook on medium heat for about 15-20 minutes, or until the rice and vegetables are tender and the liquid has been absorbed. Don’t peek!
9. Finally, finish the biryani with a squeeze of lemon juice, fried bread cubes, cashews, and a sprinkle of fresh coriander.

Expert Tips

• Don’t overcook the rice! You want it to be tender but still have a slight bite.
• Use a heavy-bottomed pot to prevent the rice from sticking and burning.
• Let the biryani rest for 5-10 minutes after cooking before serving. This allows the flavours to meld together.

Variations

Want to make this biryani your own? Here are a few ideas:

• Vegan Adaptation: Simply substitute the ghee with a plant-based oil like coconut oil or vegetable oil.
• Spice Level Adjustment: Adjust the number of green chillies and red chillies in the masala to suit your taste. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!
• Gluten-Free Option: Ensure your fried bread cubes are gluten-free.
• Festival Adaptations: This biryani is perfect for Eid or any special occasion. You can add a few drops of rose water for a more festive aroma.

Serving Suggestions

Serve this Soya Chunk Biryani hot with a side of raita (yogurt dip) and a simple salad. It’s also delicious with papadums (Indian crispbreads).

Storage Instructions

Leftover biryani can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

1. What is the best type of rice to use for biryani?

Basmati rice is the classic choice for biryani. Its long grains and delicate flavour make it perfect for absorbing all the delicious spices.

2. Can I use fresh vegetables instead of frozen?

Absolutely! Feel free to use whatever fresh vegetables you have on hand. Just make sure they’re chopped into similar sizes so they cook evenly.

3. How can I adjust the spice level of this biryani?

Reduce the number of green chillies and red chillies in the masala for a milder biryani. You can also remove the seeds from the green chillies to reduce their heat.

4. What is shah jeera and can I substitute it?

Shah jeera (caraway seeds) has a unique flavour. If you can’t find it, you can substitute it with regular cumin seeds, but the flavour won’t be quite the same.

5. Can this biryani be made in a pressure cooker or Instant Pot?

Yes, you can! Reduce the amount of water to 2 cups and cook on high pressure for 8-10 minutes, followed by a natural pressure release.

6. How do I prevent the rice from sticking to the bottom of the pot?

Using a heavy-bottomed pot and cooking on medium heat will help prevent the rice from sticking. You can also add a tablespoon of oil or ghee to the bottom of the pot before adding the rice.