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:
- 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.
- 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.
- 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.
- 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!