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Soya Chunk Biryani

Prep Time15 mins
Cook Time20 mins
Resting time20 mins
Total Time55 mins
Course: Main Course
Cuisine: Indian
Keyword: gluten free, soya
Servings: 3
Author: Aditi Prabhu

Equipment

  • Bowls
  • Wok

Ingredients

  • 1 cup Mini Soy chunks
  • 1 cup Basmati rice
  • 1 cup Curds
  • 2 medium Onion finely chopped
  • 2 medium Capsicum cubed
  • 2 tsp Biryani Masala:2tsp
  • 2 tsp Red chili powder
  • 1 tsp Ginger-garlic paste
  • 1/2 tsp Turmeric
  • 2 pcs Bay leaf
  • 2 pcs cloves
  • 1 inch Cinnamon
  • 1/2 Star anise
  • 1 1/2 tsp Salt
  • 3 tbsp Coriander
  • 1 tbsp Oil

Instructions

Pre preps:

  • Heat water in a wide bowl. Soak the soya chunks for around 15-20 mins. Remove and squeeze them out. Set aside in a  bowl.
  • Wash the basmati rice and leave it soaking for 20 mins.

Marination

  • Take the bowl that contains the soya chunks, add in the capsicum, curds, turmeric, chili powder, biryani masala, and ginger garlic paste. Mix it nicely and set it aside for 20 mins.

Main procedure:

  • In a wok, heat oil. Add in the bay leaf, cloves, star anise, cinnamon and saute it for about 30 seconds.
  • Add in the onion and saute it till it turns pinkish brown.
  • Then add in the marinated soy chunks and saute it for a few minutes.
  • Adjust the spices as per taste.
  • Add in the washed basmati rice and salt.
  • Lastly, add around 2-2.5 cups of water and let it cook till done.
  • Serve it hot with raita or salad.

Notes

Note:
  • This recipe can also be made in a pressure cooker.
  • One can saute the soy chunks prior to marination to give it a slightly different taste and texture.
  • I had only capsicums in the fridge hence I've only added those but one can add other vegetables too.