Soya Chunks Biryani | Meal Maker Biryani is a delightful fusion of rice, aromatic spices, and the protein-packed goodness of soya chunks. This dish stands as a testament to the versatility and creativity of Indian cooking. Hyderabadi Style Soya Dum Biryani is a flavorful and satisfying dish that is perfect for a family dinner or meal prep for the week.
About This Recipe
The weather in Chennai is quite blissful these days. The nights are crisp and breezy, while the days are warm and clear. Cool breeze dancing through the streets, whispering stories of distant lands, hinting at the lure of delicious flavors and enticing aromas.
Bitten by this weather bug, I found myself yearning to create something special for lunch today. It’s been a while since I indulged myself in preparing an elaborate meal on a weekday. In my family, the love for biryani runs deep. So it didn’t take me long to decide on the menu. The smoky essence of spices, the perfectly cooked rice, and the tender, succulent soya chunks – come together in this biryani recipe.
As I rummaged through my kitchen shelves, I stumbled upon a packet of soya chunks, quietly waiting to be transformed into a culinary masterpiece. This revelation filled me with a sense of purpose, to create a dish that would not only satisfy our biryani cravings but also make use of these forgotten treasures. Thus, the idea of Soya Dum Biryani was born.
Soya Chunks Biryani | Hyderabadi Style Soya Dum Biryani
Intrigued by the challenge of infusing the flavors of traditional biryani with a vegetarian twist, I began my culinary expedition. I started by soaking soya chunks in warm water till they turn tender and plump. While they softened, I started working on marination by preparing BIRISTA. As the aroma wafts in the air, I knew I was on the right track to create a memorable meal.
Once the onions turn light brown, I added marinated plump soya chunks. Carefully folding them into the mixture, I made sure they were fully coated in the flavors of the biryani.
By the time soya chunks masala was simmering, I started cooking rice. Once the rice is soft, I drained the excess water and set the rice aside.
Now came the crucial moment – layering the fragrant rice with soya chunks masala. Finally, I tightly sealed the pot with foil and left it on dum. Dum cooking allows the flavors to mingle and intensify on the blanket of steam. Soya dum biryani is a meal of love and comfort that brings joy taste buds.
Soya Biryani Ingredients
- Rice: You can use Basmati or Sona Masoori rice in making this biryani. For everyday biryani recipes, I prefer using sona masoori. If making biryani for party or any special occasion, I use Basmati.
- Soya Chunks (Meal Maker): These are a high-protein vegetarian substitute for meat, made from defatted soy flour. Soya chunks absorb flavors well and add a meaty texture to the biryani while being rich in protein.
- Ginger-Garlic Paste: A classic blend of ginger and garlic, usually in a paste form, adds a deep, aromatic flavor to the dish. It’s a staple in Indian cuisine and acts as a base for many spice mixes.
- Curd: Yogurt or curd tenderizes the soya chunks and adds a creamy texture to the biryani. It also balances the spices and enhances the overall taste.
- Onion: Sliced or diced onions, when sautéed to a golden brown, bring sweetness and depth to the biryani. They often form a part of the base along with other aromatics.
- Garam Masala: A blend of ground spices like cloves, cinnamon, cardamom, and coriander. This is a key ingredient that adds warmth and depth to the biryani’s flavor profile.
- Herbs: Fresh herbs like cilantro (coriander leaves) or mint leaves add a refreshing and aromatic touch to the biryani. They’re often used as garnishes or mixed into the dish for added fragrance and taste.
- Spices: Apart from garam masala, spices like bay leaves, cloves, cinnamon sticks, and cardamom pods are commonly used in biryani preparations. These spices infuse the dish with layers of flavor, creating a symphony of taste.
Soya biryani is one pot meal in itself. But if I am making this for a special occasion or party, I usually serve this biryani with,
Simple biryani presentation ideas
- Garnish with Fresh Herbs: Sprinkle freshly chopped cilantro (coriander) or mint leaves on top of the biryani just before serving. These add a pop of color and refreshing flavor.
- Accompaniments: Serve with a side of cooling raita (yogurt-based condiment) infused with cucumber, onions, and a pinch of roasted cumin powder. This balances the spices in the biryani.
- Lemon Wedges: Offer lemon wedges on the side. Squeezing a little lemon juice over the biryani just before eating can elevate the flavors.
- Fried Onions: Top the biryani with crispy fried onions. These add texture and a hint of sweetness to the dish.
- Boiled Eggs: Hard-boiled eggs are a traditional accompaniment to biryani. Serve them halved or whole on the side for those who enjoy them.
- Pickles or Chutneys: Consider serving a small bowl of mango pickle or mint chutney on the side. The tanginess of pickles complements the richness of the biryani.
- Layered Serving: If presenting for a gathering, serve the biryani in layers, keeping the rice and soya chunks separate until serving. This helps retain the distinct textures until it’s plated.
- Decorative Presentation: Garnish the serving platter with edible rose petals, fried cashews, or raisins for an elegant touch.
For Rice Layer
- 3 cups Rice, you can use Basmati Rice
- 3 cups Rice, you can use Basmati Rice
- ½ tbsp. Ginger-Garlic paste
- 1 Bay leaf
- 1 1’inch Cinnamon + 3 Cloves + 2 Green Cardamom
- Salt, as per taste
FOR SOYA CHUNKS LAYER
- 15 Soya Chunks
- 1 big Onion, sliced finely
- 1 small Onion, sliced finely
- 2 Green chilies
- ¾ tbsp. Ginger-Garlic paste
- ¾ tbsp. Garam Masala
- ½ tbsp. Red chili powder
- ½ tbsp. Turmeric powder
- ½ cup Curd, beaten
- Salt, as per taste
- ½ cup Oil (I use half ghee and half oil)
- 3 tbsp. fresh chopped Coriander leaves
- 6 Mint leaves
- 3 tbsp. Lemon juice
- Pinch of Saffron, soaked in 3 tbsp. lukewarm milk
Steps To Make Soya Chunks Biryani
FOR SOYA CHUNKS LAYER:
- Wash soya chunks thoroughly and boil them in enough water by adding a pinch of salt and a pinch of garam masala for 6-8 minutes or until soft.
- Squeeze and drain the excess water. Set aside till use.
- In a skillet, heat oil and add finely sliced big onion. Fry until they turn crisp and nice golden brown. Using a slotted spoon, separate fried onions and oil. Set these aside.
- In the same skillet, add 2 tbsp. of oil from above and add slices of small onion and fry till translucent. To this now add ginger-garlic paste and fry till raw smell disappears.
- Now add boiled and drained soya chunks, red chili powder, turmeric powder, salt, beaten curd, garam masala.
- Stir until all the spices are neatly coated with soya chunks. Add ½ cup of water and cook for 10-12 minutes on low flame till you get thick gravy. Adjust salt and turn off the flame.
FOR RICE LAYER:
- Boil rice in enough water along with cardamoms, cinnamon, cloves, salt and ginger-garlic paste. Cook rice until just done.
- Check by pressing a grain in between your forefinger and thumb. If it is soft, then drain off the excess water from the rice using a sieve.
- Coat a thick bottom vessel with a tbsp. of oil (use the oil, in which we fried onions). On this gently spread cooked rice. Top this with cooked soya chunks gravy and spread evenly.
- On top of this spread remaining rice. Now add above fried onions, lemon juice, chopped coriander leaves and mint leaves. Sprinkle pinch of garam masala and saffron milk.
- Now make holes in between and drop a tablespoon of oil (that which we used for frying onions). Seal the vessel with a foil and place the lid. On top of the lid, keep some heavy weight object like motar and pestle.
- Cook on low flame for 20 minutes. Turn off the flame and start serving after 10 minutes by gently mixing the rice.
- I served this with onion raita and tandoori aloo.
- Add love to make this Soya Chunks Biryani taste ‘Yummy’.
Amount Per Serving: Calories: 1242Total Fat: 60gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 49gCholesterol: 3mgSodium: 297mgCarbohydrates: 105gFiber: 29gSugar: 17gProtein: 86g
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.