Soya Biryani Recipe | Meal Maker Biryani

This simple and flavorful Soya Biryani recipe is perfect for a hearty lunch or dinner. Made with protein-rich soya chunks and a variety of fresh vegetables, this dish is both satisfying and easy to prepare. Follow our step-by-step guide to create a delicious veg soya biryani that will impress your family and friends.

Soya Biryani Ingredients:

For boiling soya:

• 4 cups water
• 1 tsp salt
• 1 cup nano-sized soya chunks

For marination:

• ¾ cup curd
• ¼ tsp turmeric
• ½ tsp chili powder
• 2 tbsp biryani masala
• 1 tsp ginger garlic paste
• ½ tsp salt
• 2 tsp oil
• 1 potato, cubed
• 1 carrot, chopped
• 2 tbsp peas
• 10 beans
• 10 mushrooms, chopped
• Boiled soya
• 2 tbsp coriander, chopped
• 2 tbsp mint, chopped

For biryani:

• 2 tbsp ghee
• 2 tbsp oil
• 1 tsp cumin
• 1 onion, sliced
• ½ capsicum, cubed
• 1 cup basmati rice, soaked for 20 minutes
• 2 tbsp coriander, chopped
• 2 tbsp mint, chopped
• 2 chilies, chopped
• 2 tbsp fried onion
• ½ tsp salt
• 1 tsp biryani masala
• 1½ cups water

Soya Biryani Instructions:

1. Boil the Soya Chunks:
   • In a saucepan, bring 4 cups of water to a boil and add 1 tsp salt.
   • Add 1 cup nano-sized soya chunks and boil for 5 minutes or until well cooked.
   • Drain and squeeze the soya chunks to remove excess water. Set aside.
2. Marinate the Vegetables and Soya:
   • In a large bowl, mix ¾ cup curd, ¼ tsp turmeric, ½ tsp chili powder, 2 tbsp biryani masala, 1 tsp ginger garlic paste, ½ tsp salt, and 2 tsp oil until well combined.
   • Add 1 cubed potato, 1 chopped carrot, 2 tbsp peas, 10 beans, 10 chopped mushrooms, boiled soya, 2 tbsp chopped coriander, and 2 tbsp chopped mint.
   • Mix well to coat all ingredients evenly. Cover and marinate for 30 minutes.
3. Cook the Biryani:
   • In a pressure cooker, heat 2 tbsp ghee and 2 tbsp oil, then add 1 tsp cumin and sauté until aromatic.
   • Add 1 sliced onion and sauté until golden brown. Add ½ cubed capsicum and sauté slightly.
   • Add the marinated vegetables and cook until the oil separates from the sides.
   • Spread 1 cup soaked basmati rice evenly over the vegetables.
   • Top with 2 tbsp chopped coriander, 2 tbsp chopped mint, 2 chopped chilies, 2 tbsp fried onion, 1 tbsp ghee, ½ tsp salt, and 1 tsp biryani masala.
   • Pour 1½ cups water from the sides.
   • Cover and pressure cook for 2 whistles on medium flame. Allow the pressure to settle naturally.
4. Serve:
   • Transfer the biryani to a large vessel and let it cool slightly.
   • Serve the delicious soya biryani with raita for a complete meal.

Nutrition Information:

• Calories: 666 kcal
• Carbohydrates: 76g
• Protein: 30g
• Fat: 27g
• Saturated Fat: 8g
• Polyunsaturated Fat: 6g
• Monounsaturated Fat: 12g
• Trans Fat: 0.05g
• Cholesterol: 26mg
• Sodium: 1638mg
• Potassium: 749mg
• Fiber: 11g
• Sugar: 11g
• Vitamin A: 4928IU
• Vitamin C: 96mg
• Calcium: 291mg
• Iron: 8mg

Tips for the Perfect Soya Biryani:

• Squeeze the Soya Chunks: Ensure you drain and squeeze the soya chunks well after boiling. This helps them absorb the marinade better, making them more flavorful.
• Marinate Thoroughly: Allow the vegetables and soya chunks to marinate for at least 30 minutes. This step is crucial for the flavors to meld together.
• Rice Soaking: Soak the basmati rice for 20 minutes before cooking. This ensures that the rice cooks evenly and stays fluffy.
• Pressure Cooking: Be cautious with the pressure cooking time. Two whistles on medium flame are usually enough. Overcooking can make the rice mushy.
• Garnishing: Don’t skip the fried onions and fresh herbs. They add a wonderful aroma and enhance the biryani’s taste.

This veg soya biryani recipe is an excellent choice for a wholesome meal. The combination of spices, vegetables, and protein-packed soya chunks makes it nutritious and delicious. Enjoy cooking and sharing this delightful dish with your loved ones!