Soya Chunk Biriyani

40 mins
Serves 6 people
Author: Rajni Ram
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This Biriyani recipe is the first biriyani recipe on my blog. This dish I had actually posted as a casual post on my social media handles and a lot of people asked for the recipe. Then it was festival time with Navarathri and Diwali round the corner and I was a little tied up blogging the sweets and savory recipes. So, finally got down to making this Soya chunks biriyani and blogging it now.

Earlier like most households I had the practice of making biryani twice a month. This was because there was this amazing biryani paste by #itc called the #kitchensofindia. This paste was so good and the biryani made from it was as flavourful as the ones we get in any of the ITC hotels, obviously because it was specially designed by the chefs there. Then suddenly it stopped coming to the markets. It no longer is marketed, but they have their chicken biriyani paste though. Since I am a vegetarian I don’t buy that. So from the time I stopped getting the paste I was in search of a similar masala, which would come close to it. In the process, I have tried many brands and was not happy with them. Then I decided to give making my own Biriyani masala a try. After a few attempts, I have succeeded in making one that works for me. Though I don’t claim that it is the best, it was what I was looking for in terms of flavour. So this recipe is a from the scratch recipe, where I am sharing with you the Biriyani Masala recipe too.

While you are here please check out my other Rice recipes likeĀ  Coconut rice, Lemon rice, Tomato rice, Schezwan fried rice, Coriander rice, and more…

Also check out my Raita recipes to serve with the biryani- Mint raita, Baigan Raita, Pineapple raita and more…

Here is the recipe for Soya chunk Biriyani

Ingredients

Ingredients for Biriyani masala

  1. Coriander seeds 3 tbsp
  2. Cloves 1 tbsp
  3. Tej patha 8 small or 4 big ones
  4. Jeera 1 tbsp
  5. Shahjeera 3 tbsp
  6. Javithri/Mace 1 tbsp
  7. Elaichi 10 to 12
  8. Badi Elaichi/ Black cardamom 3
  9. Cinnamon 2 whole swirled sticks
  10. Dry red chillies regular 3
  11. Kashmiri red chillies(dry) 3
  12. Black pepper 1/2 tbsp

Ingredients for the Soya chunks Biryani

  1. Basmati Rice 1 cup (soaked for 15 mins and pre cooked ( I used pot in pot method)
  2. Soya chunks 100 gm soaked in hot water for 15 mins and rinsed thoroughly 2 to 3 times
  3. Onions 2 – 1 sliced lengthwise and another chopped finely
  4. Tomato 1 large
  5. Ginger garlic paste 1 tsp
  6. Biryani masala 3 tsp or 1 tbsp
  7. Red chilli powder 1 to 1.5 tsp
  8. Curd 3/4 cup
  9. Bay leaves 2 small or 1 big
  10. Cinnamon stick 2 sticks 1inch pieces
  11. Cloves 4 to 5
  12. Black Cardamom 2
  13. Green cardamom 3
  14. Fennel seeds 1/2 tsp
  15. Oil for sauteeing
  16. Ghee 1 tbsp
  1. Prepare Biryani Masala as directed. (Can be made ahead). You can use the store-bought masala. Assemble all ingredients.
  2. Soak the Soya chunks in hot water for 15 mins and rinse thoroughly in cold water 2 to 3 times.
  3. In a Pan or Kadai take the ghee and heat it. On high heat fry the sliced onions in the ghee, until they turn brown. Remove the nicely browned onions to another plate and set aside.
  4. In the same Kadai add oil and put all the whole masalas and fry for 30 seconds. Now add the soya chunks after squeezing out all water and saute for a minute.
  5. Puree the onion and tomatoes in a blender, and add the puree to the sauteed Soya chunks. Stir nicely and add ginger- garlic paste, salt, red chilli powder and biryani masala and cook the chunks for a minute.
  6. Now add the curd and cook for 2 minutes. The oil will start separating, at this stage add 1/2 cup water and stir nicely.
  7. Now start adding the cooked rice little by little and stir well to evenly mix the gravy into the rice. Now top with the fried browned onions, pour a tablespoon of oil or ghee over it and cover the Kadai or pan and cook on low flame for 5 minutes.

Directions to make Biryani Masala powder

Dry roast all the ingredients together in a Kadai over a low flame until they turn aromatic. Keep stirring, so that they get evenly warmed. Cool them and grind them toa powder. Store in a container. This yields around 100 to 125 gms of powder.

Direction for Biryani

In a Pan or Kadai take the ghee and heat it. On high heat fry the sliced onions in the ghee, until they turn brown. Remove the nicely browned onions to another plate and set aside. In the same Kadai add oil and put all the whole masalas and fry for 30 seconds. Now add the soya chunks after squeezing out all water and saute for a minute. Puree the onion and tomatoes in a blender, and add the puree to the sauteed Soya chunks. Stir nicely and add salt, red chilli powder and biryani masala and cook the chunks for a minute. Now add the curd and cook for 2 minutes. The oil will start separating, at this stage add 1/2 cup water and stir nicely. Now start adding the cooked rice little by little and stir well to evenly mix the gravy into the rice. Now top with the fried browned onions, pour a tablespoon of oil or ghee over it and cover the Kadai or pan and cook on low flame for 5 minutes, for flavours to infuse. Enjoy the aroma wafting through the house. The soya chunk biryani is ready to serve.

Notes:

  1. If one does not want to prepare the Biryani masala, it can be easily swapped with store bought one, the taste will be a little different though.
  2. Sliced and browned onions impart a nice taste and flavour to the dish, so I add them in all Biryani Varieties. The stage of adding them differs.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

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