I am so much in love with the tiny soya nuggets, tastes so good and is so soft, turns out delicious in which ever curry I use it in. I have made soya masala and soya kurma using the same small nuggets and we loved that too.
My in laws were visiting us and they are vegetarians, they love soya so I made this biryani for them. This is a no fail, sure hit recipe!
I add a tbsp milk to a saucepan full of water and soak the soya to remove the raw odour, I have found this works well.
SOYA BIRYANI
Preparation time 30 mins | Cooking time 30 mins | Serves 4
Ingredients
Until next time,
My in laws were visiting us and they are vegetarians, they love soya so I made this biryani for them. This is a no fail, sure hit recipe!
I add a tbsp milk to a saucepan full of water and soak the soya to remove the raw odour, I have found this works well.
SOYA BIRYANI
Preparation time 30 mins | Cooking time 30 mins | Serves 4
Ingredients
- Soya - 1.5 cups
- Basmati Rice - 2 cups
- Water - 3 cups
- Mint leaves - 1/3 cup
- Coriander leaves - 1/3 cup
- Green chillies - 3
- Onion - 4 medium, sliced
- Ginger garlic paste - 1 tbsp
- Tomato - 5 medium, pureed
- Garam masala / biryani masala - 1 tsp
- Red chilli powder - 1/2 tsp
- Cumin powder - 1/2 tsp
- Coriander powder - 1/2 tsp
- Coconut milk - 1 cup
- Lemon juice - 1 tsp
- Coriander leaves - 3 tbsp, chopped
- Salt - to taste
- Oil - 1/4 cup
- Cinnamon - 2 inch stick
- Clove - 5
- Cardamom - 3
- Bay leaf - 1
- Star anise - 1
- Water - enough to soak the soya
- Milk - 1 tbsp
Here are some other Biryani Recipes
Method
1. In a saucepan, heat enough water to soak the soya nuggets. Add 1 tbsp milk and heat until it starts boiling. Switch off.
2. Now add the soya to the water, submerge all the soya nuggets and let it soak for 20-30 minutes. The soya chunks will double in size.
3. Wash the soya in running water and squeeze out the excess water. Wash 2 or 3 times, squeeze out the excess water completely and keep the soya in a bowl.
1. In a saucepan, heat enough water to soak the soya nuggets. Add 1 tbsp milk and heat until it starts boiling. Switch off.
4. Wash and soak the basmati rice for 20 minutes. Grind together 1/3 cup of mint leaves, 1/3 cup of coriander leaves and one green chilli to a paste and set aside. Also grind the tomatoes and set aside.
5. In a large pressure cooker, heat oil. Once the oil heats up, add the cinnamon, clove, cardamom, bay leaf and star anise.
5. In a large pressure cooker, heat oil. Once the oil heats up, add the cinnamon, clove, cardamom, bay leaf and star anise.
6. Wait for a few minutes and then add the sliced onions and green chillies. Saute until the onions turn translucent.
7. Add the ginger garlic paste and saute until the raw smell leaves. Add the tomato puree, add some salt and cook for 3-5 minutes.
8. Then add the coriander+mint paste and mix in well, cook for another couple of minutes.
9. Add the biryani masala, red chilli powder, cumin powder and coriander powder. Mix well and cook for another 2 minutes.
10. Add the soya and mix well with the masala. Add 1 cup of coconut milk and the lemon juice.
11. Add the drained basmati rice and the remaining water. Check for salt and spice level. Add some more chopped coriander leaves and pressure cook for 2-3 whistles, simmer after the first whistle.
12. Once done, wait for the pressure to release and open the pressure cooker and fluff the rice with a fork or the back of spoon gently.
Serve hot with brinjal curry and raita.
Notes
1. If you don't want the rice to be very spicy then avoid grinding the green chilli along with the mint and coriander leaves.
2. If you're soya chunks are very large, you can chop them into two.
3. Use good quality basmati rice.
4. The rice to water ratio varies for each brand of rice, I normally use 1:2 ratio.
5. If you want a very rich biryani, you can use coconut milk instead of water. Here I have used only 1 cup.
7. Add the ginger garlic paste and saute until the raw smell leaves. Add the tomato puree, add some salt and cook for 3-5 minutes.
8. Then add the coriander+mint paste and mix in well, cook for another couple of minutes.
9. Add the biryani masala, red chilli powder, cumin powder and coriander powder. Mix well and cook for another 2 minutes.
10. Add the soya and mix well with the masala. Add 1 cup of coconut milk and the lemon juice.
11. Add the drained basmati rice and the remaining water. Check for salt and spice level. Add some more chopped coriander leaves and pressure cook for 2-3 whistles, simmer after the first whistle.
12. Once done, wait for the pressure to release and open the pressure cooker and fluff the rice with a fork or the back of spoon gently.
Serve hot with brinjal curry and raita.
Notes
1. If you don't want the rice to be very spicy then avoid grinding the green chilli along with the mint and coriander leaves.
2. If you're soya chunks are very large, you can chop them into two.
3. Use good quality basmati rice.
4. The rice to water ratio varies for each brand of rice, I normally use 1:2 ratio.
5. If you want a very rich biryani, you can use coconut milk instead of water. Here I have used only 1 cup.
Until next time,
Healthy soya biriyani, looks so delicious..
ReplyDeleteI used to make Soya pulao..this biryani looks very tempting....feel like digging in
ReplyDelete