Soya Biryani This truly delicious soya biryani is a properly layered, dum-cooked meal packed with flavour. Cooking in the dum pukht manner gives this biryani a deep infusion of flavours you just can’t get cooked in any other way. Also, make the biryani gravy with coconut milk. If you prefer you can use a vegan curd or coconut cream. For a vegetarian version use coconut milk instead of dairy yogurt. Instead of soya chunks, you can also use jackfruit which also gives the biryani a meaty quality while omitting the meat, which is great for a vegetarian. When cooked, the chunks have a soft, almost meaty texture that absorbs any flavours you throw into them. Please like and subscribe to my channel. The link is given below: Video link https://youtu.be/jhqXnvG0rXk

This truly delicious soya biryani is a properly layered, dum-cooked meal that is packed with flavor. Cooking in the dum pukht manner gives this biryani a deep infusion of flavors that you just can’t get cooking in any other way.

 

Also make the biryani gravy with coconut milk. If you prefer you can use a vegan curd or coconut cream. For a vegetarian version use coconut milk instead of dairy yogurt.

 

Instead of soya chunks can also use jackfruit which also gives the biryani a meaty quality while omitting the meat, which is great for a vegetarian. When cooked, the chunks have a soft, almost meaty texture that absorbs any flavours you throw into them.

What are the benefits of soya chunks?

Soya chunks are highly beneficial in more than one way, such as aiding weight loss, improving heart health, preventing the growth of cancerous cells, regulating hormonal imbalance in women, preventing the risk of osteoporosis, reducing the risk of cardiovascular diseases, and many more.

 

Meaty soya chunks, fragrant basmati rice, tender green peas, sweet caramelized onions, aromatic spices and herbs all come together in this addictive dum-cooked Soya Biryani recipe.

How long will soya biryani leftovers last?

You can keep leftovers in the refrigerator for no more than one day. To reheat, steam for 5 minutes in the Instant Pot or sauté in a skillet until warm.

 

Prep Time: 50 mins

Cook Time: 30 mins

Total Time: 1hour hr. 20 mins

Cuisine: Indian, North Indian

Course: Main Course

Diet: Vegetarian

Servings: 4 

 

 

Ingredients

 

Ingredients for Soya

• 1 cup soya chunks – 50 grams
• 3 cups water
• 1 pinch salt

Ingredients for Rice

• 1.25 cups basmati rice – 250 grams
• 1 tej patta
• 1 inch cinnamon
• 3 cloves
• 3 green cardamoms
• 3 to 4 mace strands – thin and single strands
• 5 cups water
• Salt as per taste

Ingredients For Biryani Gravy

• 3 tbsp oil or 4 tbsp ghee
• 1.5 inches cinnamon
• 3 cloves
• 3 green cardamoms
• 1 black cardamom – optional
• 1 star anise – small-sized, optional
• 1 tej patta
• Half tsp caraway seeds – shahi jeera
• One and half cup thinly sliced onions 2 medium to large
• 1 tbsp Ginger Garlic Paste 
• Half tsp turmeric powder
• Half tsp cumin powder
• 1 tsp Coriander Powder
• Quarter tsp Garam Masala
• 2 to 3 pinches grated nutmeg 
• Quarter cup tomato puree 
• 2 tbsp chopped mint
• 2 tbsp chopped coriander leaves – optional
• Half cup green peas – frozen, optional
• Water as per required
• Salt, red chilli powder as per taste
• 1 cup Coconut Milk (Thick) or 1 cup curd (yogurt) – preferably thick and well set
• 1 tbsp kewra water or rose water

Ingredients For Biryani Layers

• 2 tbsp chopped mint leaves
• 2 tbsp chopped coriander leaves
• 2 tbsp water – warm or can use choice of milk
• 25 to 30 saffron strands

Method for Cooking Rice

• Rinse basmati rice thoroughly in water until the water is clear of starch. Soak rice in 1.5 cups water for 20 to 30 minutes. Later drain all the water and set the rice aside. 
• In a large pot, add 5 cups water. Add tej patta, cloves, cinnamon, green cardamoms, mace and salt.
• Bring spiced water to a rolling boil on high heat. 
• Add the rice.
• Reduce the heat a bit to medium-high. Cook the rice grains until they are 75% done. They should be slightly undercooked, but not al dente. The center should feel a bit raw.
• Using a strainer, drain all the water. Rinse the rice gently in water. Simply move the strainer all around the water with a gently force of the water. Drain all the water. Cover the strainer and set rice aside. 

NOTE: Do not touch the rice as the grains can break. Rinsing rice ensures that the rice does not cook further.

Method of Preparing Soya Chunks

• In a strainer or colander, rinse 1 cup soya chunks a few times with water. Drain the water. Next, place the soya chunks, water and salt in a pan.
• Bring to a boil and cook for 5 minutes.
• Drain the water. Rinse soya chunks in fresh water again. Drain the water again and squeeze the chunks thoroughly to remove any excess moisture. Set aside. Note that there should not be any water logged in the chunks.

Method for Infusing Saffron

• Take warm water (or choice of milk) in a small bowl. Add saffron strand and set aside too steep for 5 to 10 minutes. 

Method for Making Biryani Gravy

• Heat oil or ghee in a pot. Reduce the heat and add the whole spices. Fry for a few seconds so that the spices crackle and release their flavors in the oil. Do not burn them. 
• Add sliced onions. Stirring often, sauté the onions on medium-low to medium heat. Add a few pinches of salt to quicken the process cooking of onions. 
• Cook them to the point where they become golden and caramelized. Do not brown them too much.
• When the onions become golden, switch off the heat. Remove half of the caramelized onions to set aside. If a few spices from the pan pop in with the onions, that is fine. 
• Add ginger-garlic paste and place the pan back on the stove on a low heat. Sauté ginger-garlic paste for a few seconds until the raw aroma goes away. 
• At this step add the ground spices. If you prefer, switch off the heat here.
• Add turmeric powder, Kashmiri red chilli powder, coriander powder, cumin powder, garam masala powder and grated nutmeg. Mix and sauté for about 30 seconds to a minute on low heat taking care not to burn the spices. 
• Add tomato puree (or chopped tomatoes) and mint leaves. Add coriander leaves if using. 
• Mix and sauté on a low heat until the mixture becomes pulpy.
• Add the prepared soya chunks, frozen green peas (optional) and salt.
• Add water and combine well. 
• Cover the pan and simmer on low to medium-low heat for 10 minutes.
• Switch off the heat.
• Add coconut milk and kewra water or rosewater. If using curd, add 1 cup of whisked/beaten curd at this point. Mix well. 
• Mix and cook on low heat until the gravy becomes hot. Do not boil, as this would result in separation of the coconut milk or curd.

Layering Soya Chunks Biryani

• Now that the gravy is ready, it is time to layer the biryani for dum cooking. You can make two or four layers.

(If you plan to make 4 layers, remove half the gravy from the pan and set it aside.) 

• Spread rice evenly all over the gravy. 

(If you are making a 4-layer biryani, use only half the rice.)

• Sprinkle the golden caramelized onions and chopped mint leaves all over. Pour the saffron infused water (or choice of milk) all over the bed of rice. 
• Cover the pan with a moistened muslin/cheesecloth or any cotton napkin. You can also seal the pan tightly with a foil.
• Seal tightly with the pan’s lid.

Final Dum Cooking

• Place the pot on a skillet/tawa. First, cook the biryani for 5 minutes on medium-high heat. Then reduce the heat and cook for 30 to 35 minutes. When you check the bottom of the pot with a fork or spoon, there should be no gravy or liquid left in the pan. If you see any liquids in the pan, then cook further for 5 to 10 minutes. 
• To serve soya biryani, scoop out individual portions with all the layers into plates or bowls. Garnish with mint leaves or coriander leaves if you prefer. Onion salad, pickled onions, raita, lemon wedges, papad or any vegetable salad are great accompaniments. You can also eat it as is.

Enjoy!!