Soya Biryani is a spicy vegan layered rice dish made with nutritious soya chunks, mixed vegetables and fragrant long grained Basmati Rice.
If you love Biryani, you have arrived at the right place. This Soya Biryani is meaty, spicy and fragrant and perfect when you crave carbs and something spicy.
To be honest, I am not a Biryani fanatic like a lot of my friends. While a lot of my friends can eat biryani for every meal, I'm usually the one who refuses to accompany them and I'd rather settle for a simple meal of roti and a dry sabzi with lots of fresh coconut. But I enjoy the spicy indulgence occasionally, especially on a real bad work day or on Sundays, when I have all the time in the world to give to the Biryani.
This Biryani recipe is my go-to recipe. I've made it with raw jackfruit, with mixed vegetables and with mushrooms, changing it ever so slightly at times. When I have ghee at home, I use that instead of the oil. When in mood, I use sour yogurt instead of tomatoes. But I keep the spicy masala the same, for the simple reason, because it works!!
While there are good instant biryani recipes, to make the best Biryani, you need to give it love and time. You need to coax out the flavor of the spices by gently cooking them in oil. The tomatoes need to soften and come together with the spices. The birista or the fried brown onions needs their own time to crisp up and develop the flavor. While you may not miss much if you leave these steps out, but you will love it when you make it with patience.
This Biryani uses mini soy chunks as the main ingredient. Since soya chunks are porous and meaty, they absorb the flavors of the spices perfectly. Cook the soya nuggets or chunks as described on the packet or just soak them in hot water and squeeze out the water to use them.
This Soya Biryani can be prepped in advance - the birista can be made much in advance and store it in a air tight jar until you need to use it, the vegetables can be parboiled the previous day, the rice can be washed and cooked the previous night as well. And if you know you are going to be stretched for time the day you want to make Biryani, make the masala - until you cook the tomatoes, in advance and store it in the fridge. The oil and salt will preserve the masala well. Add the vegetables and soya chunks on the day you want to make the biryani.
Biryani is best served with raita and if you like more spice, then salan.
If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.
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Soya Biryani Recipe
Soya Biryani is a vegan layered spicy rice dish made with nutritious soya chunks and mixed vegetables cooked in a spicy tomato masala and fragrant basmati rice.Recipe Type: Main
Cuisine: Indian
Prep Time: 30 minutes
Cook time: 60 minutes
Total time: 90 minutes
Yield: Serves 3
Ingredients:
1 cup raw Basmati Rice
0.75 cup mini Soya Chunks
1 small Carrot
5 green Beans
1 medium Potato
1 large Onion
2 medium Tomatoes
1 Tbsp Ginger Garlic paste
3 Tbsp fried Onions (Birista)
3.5 Tbsp Oil
0.5 cup Mint leaves (Pudina)
0.5 cup Coriander leaves (Dhania Patta)
1 tsp Caraway seeds (shah jeera)
2 Green Cardamom
3 Cloves
0.5" Cinnamon
0.5 tsp Stone Flower (Dagad phool)
1 tsp Fennel seeds
1 Bay leaf
0.5 tsp Turmeric Powder
0.5 tsp Coriander Powder
0.5 tsp Cumin Powder
2 tsp Biryani Powder or 1 tsp Garam Masala
1 tsp Red Chilli Powder
Salt to taste
Water as required
Method:
1. Wash the basmati rice 5-6 times until the water runs clear. Soak for 20-30 minutes.
2. In the mean while, chop the carrot, beans and potato into chunks and parboil them with a little salt.
3. Soak the soya chunks in hot water for 15 minutes and squeeze out the water once soft. Or cook the soya chunks as instructed on the packet.
4. Boil 1.5 cups of water in a pan and add a pinch of salt to it.
5. Drain the basmati rice and add to water. Cover and cook on low to medium heat until the rice is almost done. Remove from heat and fluff the rice when slightly cool.
6. Roughly crush the green cardamom, cloves, stone flower, fennel seeds and cinnamon.
7. Heat 3 Tbsp oil and add the caraway seeds.
8. Add the roughly crushed spices and bay leaf and fry for 30 seconds until fragrant.
9. Add chopped onion and ginger garlic paste. Saute until the onions are browned.
10. Add finely chopped tomatoes and saute for 2-3 minutes.
11. Add the turmeric powder, coriander powder, cumin powder, red chilli powder, biryani masala or garam masala powder and salt and mix well.
12. Cook on low heat until the tomatoes are soft. Adjust salt or spices as required.
13. Add the soya chunks, parboiled carrots, beans and potato. Mix well and cook for 5-6 minutes.
14. In a clean non stick kadhai, spread out half the cooked masala.
15. Layer half the basmati rice on the masala.
16. Top with half of the chopped coriander leaves, mint leaves and the fried onions (birista).
17. Sprinkle a little salt and add 0.5 tsp of oil.
18. Layer the remaning soya masala.
19. Layer the remaining rice.
20. Top with the remaining chopped mint leaves, coriander leaves, and fried onions.
21. Sprinkle a little salt and add the remaining oil.
22. Cover and cook on low heat for 10-12 minutes.
23. Mix while serving. Serve hot with raita.
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