Print

Soya Chunks Biryani

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Author Anushree Shetty

Ingredients

  • 3 cups water
  • pinch of salt
  • 2 cups soya chunks
  • 2 cups rice
  • 3 tablespoon oil
  • 4-5 whole cloves
  • 6-8 whole black peppercorns
  • 1 Indian bay leaves
  • 2 medium sized onions finely cut (approximately 1.5 cups)
  • 4 garlic cloves crushed into a paste
  • 2 to matoes finely cut (approximately 1.5 cups)
  • 2 green chilies slit lengthwise
  • 2 teaspoons red chili powder
  • 1/2 teaspoon turmeric powder
  • 3 tablespoon yogurt
  • 1/4 cup coconut milk [optional]
  • 2 teaspoons garam masala/biryani masala
  • Cilantro / Coriander leaves
  • salt to taste

Instructions

  • Boil 3 cups of water in a saucepan and add a pinch of salt. Add soya chunks to the boiled water. The soya chunks should be completely immersed in the water. Let them cook for 6-8 minutes. Let the soya chunks cool for 4-5 minutes and gently squeeze the water out of them.
  • Rinse the soya chunks in cold water and squeeze the water out of the soya chunks. Repeat this process at least 2 more times.
  • Cook the rice with twice the amount of water and salt (1/4 tsp) till it is 3/4th done. [ Note: I make my rice in the microwave. Normally I keep it for 16 minutes but when I am making rice for pulao I keep it for 12 minutes]. Set aside.
  • In a medium-sized kadhai or wok add 3 tablespoons of oil and keep it on medium heat. Add peppers, cloves and bay leaves.¬†When they sizzle (after 10-15 seconds) add onions and garlic. Fry them till the onions turn translucent.
  • Add tomatoes and continue frying till they turn mushy.
  • Add the green chilies, red chili powder, salt,¬†turmeric powder, and soya chunks and mix well.
  • Whisk the yogurt well and mix it with the coconut milk (if you are using it) and add it to the kadhai/wok.
  • Continue to keep it on medium heat for another 8-10 minutes. At this point, the gravy should run thick and the soya chunks should have absorbed the flavor from the gravy.
  • Add garam masala or biryani masala and mix well .
  • Add the rice to the kadhai and carefully fold it in and simmer it for 5 minutes covering the kadhai before taking it off heat.
  • Garnish it with coriander leaves and serve hot with raita.