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Soya Biryani

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This irresistible Soya Biryani recipe brings together hearty soy chunks, aromatic basmati rice, delicate green peas, caramelized onions with a hint of sweetness, and a blend of fragrant spices and herbs. Although it's not a quick weeknight meal, the time and effort invested in the kitchen are truly rewarded.
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Prep Time 50 minutes
Cook Time 30 minutes
Total Time 1 hour 20 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 458 kcal

Ingredients
  

Prepping Soya

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

Cooking Rice

  • 1.25 cups basmati rice – 250 grams, preferably aged
  • 1 tej patta
  • 1 inch cinnamon
  • 3 cloves
  • 3 green cardamoms
  • 3 to 4 mace strands – thin and single strands
  • 5 cups water
  • 1 teaspoon salt or as required

For Biryani Gravy

  • 3 tablespoons oil or 4 tablespoons ghee
  • 1.5 inches cinnamon
  • 3 cloves
  • 3 green cardamoms
  • 1 black cardamom – optional
  • 1 star anise – small-sized, optional
  • 1 tej patta
  • ½ teaspoon caraway seeds – shahi jeera
  • 1.5 cups thinly sliced onions 2 medium to large – 175 grams
  • 1 tablespoon Ginger Garlic Paste or 6 to 7 garlic & 1.5 inches ginger, crushed in mortar
  • ½ teaspoon turmeric powder
  • ½ teaspoon cumin powder
  • 1 teaspoon kashmiri red chilli powder or ½ teaspoon red chilli powder or cayenne
  • 1 teaspoon Coriander Powder
  • ¼ teaspoon Garam Masala
  • 2 to 3 pinches grated nutmeg about ⅛ teaspoon
  • ¼ cup tomato puree or ½ cup chopped tomatoes
  • 2 tablespoons chopped mint
  • 2 tablespoons chopped coriander leaves – optional
  • ½ cup green peas – frozen, optional
  • ¾ cup water
  • salt as required
  • 1 cup Coconut Milk (Thick) or 1 cup curd (yogurt) – preferably thick and well set
  • 1 tablespoon kewra water (pandanus water) or rose water

For Biryani Layers

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

Instructions
 

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.

Prepping 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.

Infusing Saffron

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

Making Biryani Gravy

  • Heat oil or ghee in a pot. Reduce the heat and add the whole spices – tej patta, cinnamon, cloves, green cardamoms, star anise, black cardamom and caraway seeds.
    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 or burn them or else the biryani will have a bitter taste.
  • When the onions become golden, switch off the heat. Place the pan on the countertop and 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-top on a low heat. Sauté ginger-garlic paste for a few seconds until the raw aroma goes away. 
  • At this step we will 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 a 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 and you see the fat releasing from the sides. If using chopped tomatoes, the tomatoes should soften and become mushy. 
  • 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 heat and place pan on the countertop. 
  • Add coconut milk and kewra water (pandanus water) or rosewater. If using curd, add 1 cup whisked/beaten curd at this point. Mix well.
    NOTE: Use fresh curd and not sour curd. 
  • Mix and cook on a 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. 
    (If you are making a 4-layer biryani, use only half the elements listed, then repeat with gravy, rice, onions, mint and saffron liquid.)
  • 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.
    NOTE: If you do not a lid for a pan, place a steel lid/plate on the wet cloth. Keep a heavy weight object like a mortar-pestle on the steel lid/plate, so that steam does not escape. 

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 not gravy or liquid left in the pan. If you see any liquids in the pan, then cook further for 5 to 10 minutes. 
    NOTE: You can also bake in a preheated oven for 35 to 45 minutes at 180 degrees celsius. 
  • 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.

Nutrition

Calories: 458kcalCarbohydrates: 69gProtein: 18gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 930mgPotassium: 322mgFiber: 9gSugar: 9gVitamin A: 525IUVitamin C: 15mgCalcium: 190mgIron: 5mg
Keyword Soya Biryani
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