Soya Nugget Biryani is an addictive dum-cooked Soya Biryani, made with meaty soya chunks, fragrant basmati rice, caramelized onions, aromatic spices, and herbs. For all vegetarian lovers- this is the perfect one-pot rice recipe, which is healthy, flavorful, and high in protein. A well-balanced meal in itself!
If you love Biryani, then this Biryani is tastes delicious, spicy and fragrant, when you are craving carbs and something spicy. Usually, people don’t like the taste of Soya nuggets, but it is a very healthy option and very rich in protein.
What is Soya Chunks?
Soya chunks are also known as meal maker or textured vegetable proteins. Considering the health benefits it aids to lower cholesterol levels, prevents heart diseases, reduces the risk of osteoporosis, controls hypertension, blood pressure, etc. They look like meat, but are 100% vegetarian.
About this Recipe
Soya Nugget Biryani recipe is a perfect one-pot rice dish. Here, I made this biryani just using soya chunks but if you prefer, you can add other vegetables with the biryani too. Soya does not have its own flavor; it has the tendency to absorb the flavors well.
As the main ingredient, this Biryani uses mini soy chunks. Since soya chunks are meaty and porous, they easily absorb the flavors of the spices perfectly.
This biryani has proper soya chunks layering curry with long grain basmati rice, which is dum-cooked meal, packed with the flavor of mint, coriander, and so many herbs and spices.
Serving Suggestions
This soya nugget biryani is a delectable and healthy recipe, perfect for kids and adults, and is best to serve with plain raita, papad and if you like more spice, then salan.
In this post, I am sharing a very different way of making soya nugget biryani recipe. I feel, after having this biryani once, you are not going to say that you don’t like the taste of the soya bean.
Hope you will give this a try and let me know how it turns out for you.
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Soya Nugget Biryani
- Total Time: 1 hr 20 mins.
- Yield: 4 1x
- Diet: Vegetarian
Description
Soya Nugget Biryani is an addictive dum-cooked Soya Biryani, made with meaty soya chunks, fragrant basmati rice, caramelized onions, aromatic spices, and herbs. This is one of the easiest rice dish which is healthy, flavorful, and high in protein. A well-balanced meal in itself!
Ingredients
For the Soya
- 1 cup soya nuggets or meal maker
- 3 cups water
- A pinch salt
For the Rice
- 1½ cups basmati rice
- 1 teaspoon caraway seeds (shahi jeera)
- 3 green cardamoms slit
- 1 bay leaf (tej patta)
- 1 cinnamon stick
- 3 cloves
- 1 teaspoon salt
For marination
- 1 cup thick yogurt
- 2 tablespoons biryani masala
- A handful of mint leaves chopped
- A handful of coriander leaves, chopped
- 1 teaspoon kashmiri red chili powder
- Salt to taste
For Biryani Masala
- 2 black cardamoms
- 2 bay leaf (tej patta)
- 5 green cardamoms
- ½ teaspoon cumin seeds
- 2 cinnamon sticks
- ¼ nutmeg (jaayaphal)
- ½ mace (javitri)
- 1 star anise
- 4 cloves
- ½ teaspoon caraway seeds (shahi jeera)
- 1 teaspoon black pepper corns
- 2 black stone flower (dagad phool)
- ½ teaspoon red chili powder
- 1 teaspoon coriander powder
For Biryani gravy
- 2 tablespoons ghee + 2 tablespoons oil
- 50 grams butter
- 2+2 large onions, thinly sliced
- Salt as required
- ½ teaspoon saffron strands, soaked in 1 tablespoon milk
- 1 teaspoon kewra water
- 1 teaspoon rose water
Instructions
For the Soya Nuggets
- Using a strainer, wash 2-3 times soya chunks with water. Drain the water out.
- In a pan, add water along with soya chunks, and salt.
- Let it boil for 5 minutes. Turn off the flame.
- Soak them in boiled water for 20 minutes.
- Then squeeze the chunks thoroughly to remove any excess moisture completely. Set aside.
Soaking Saffron
- In a small bowl, add warm milk. Add saffron strands to steep for 5-10 minutes.
For Biryani Masala
- Take a pan, add all the spices mentioned for the masala. Lightly roast them on low flame for 2 minutes until the raw smell goes away.
- Transfer the roasted spices to the grinder jar. Make a fine powder.
For marinade
- Take a large bowl, whisk the yogurt well.
- Add biryani masala, kashmiri red chili powder, chopped mint and coriander leaves. Give a good mix.
- Then add squeezed soya nuggets to the yogurt marinate. Mix gently. Leave this marinate for at least 30 minutes.
For Biryani gravy
- Heat 2 tablespoons oil in a pan.
- Fry 2 sliced onions on medium flame until golden and crisp.
- Using a slotted spoon, transfer on an absorbent paper to remove excess oil.
- In a large heavy bottomed pan, heat 2 tablespoon ghee.
- Add caraway seeds, bay leaf, green cardamoms, cloves, cinnamon stick. Stir-fry for 30 seconds, so that the spices release their flavors in the ghee.
- Next, add 2 thinly slice onions.
- Sauté the onions on medium-to low flame become until they become golden and caramelized.
- Then, add the marinated soya nuggets with all the mixture and saute for 3-4 minutes till the soya nuggets become tender and give out moisture.
- Bring to boil with 5 cups of water and salt to taste.
- Add the basmati rice and cook till half done.
- Drain the rice and reserve 1 cup of mixture aside.
- In a wide bottomed pan, spread half the rice, covering with a layer of the cooked soya nuggets. Cover with the remaining rice.
- Add the reserved ½ cup liquid.
- Add the saffron strands soaked in warm milk.
- Brush the rice with butter.
- Sprinkle rose water and kewra water on top.
- Cover it with a tight lid and seal through with dough.
- Place the pan on high flame for 5 minutes and then turn on very low flame for 20 minutes.
- Remove from the flame and let it rest for 15 minutes before opening the seal.
- Using a fork, fluff the rice gently.
- Garnish with caramelized golden onions slices to serve.
Notes
- Vegan option – Skip ghee and use any kind of vegetable oil. Instead of using curd, you can take coconut cream or plant-based yogurt.
- Always use fresh yogurt and not sour one.
- Make sure, you wash and squeeze the cooked soya chunks completely to get rid of the smell.
- You can increase or decrease the amount of spices accordingly. For a spicy taste, increase the amount of Kashmiri red chili powder.
- Additionally, you can use any vegetables of your choice like green peas, carrot, green beans along with the soya chunks.
- Prep Time: 45 mins.
- Cook Time: 45 mins.
- Category: Main Course
- Cuisine: Indian, North Indian
