Soya Chunks Biryani | Easy Lunch Box Recipes

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I wanted to try Soya chunks biryani for a long time but my behind thoughts never let me to.....as having tried quite a few soya chunks recipes, I always had  a doubt of how well the soya will blend with the biryani masala.....so hence the delay. Now I know this biryani will sure be in our menu often, this can easily fit in your kids lunch box too. This is healthy, nutritious and sure a yum biryani combo.

I wanted to make biryani just with soya chunks but if you prefer you can add other vegetables with the biryani too.

Soya Chunks Biryani Recipe - Ingredients

Serves: 2

Cooking & Preparation Time: 40 mins

Basmati Rice - 1 and 1/4 cups
Soya Chunks - 3/4 cups (I used the mini soyachunks)
Onion - 1 big chopped lengthwise
Ginger Garlic paste - 2 tsp
Garam Masala powder - 1 tsp
Red Chilli powder - 1/2 tsp
Coconut Milk - 1/2 cup
Water - 1 and 1/2 cups
Salt - to taste

To grind to a paste:

Tomato - 1 medium sized
Coriander leaves - 1/4 cup
Mint leaves - 1/8 cup
Pepper - 1/2 tsp
Fennel seeds - 1 tsp

To temper:

Oil - 2 tsp
Ghee - 1/2 tbsp
Cloves -2
Cardamom -2
Cinnamon - 1/4 inch piece
Shahi Jeera - 1/2 tsp
Bayleaf -1

Method:

1.Boil 1 cup water wit a tbsp of milk and little salt. Once it starts boiling rigourously switch it off and add the soya chunks, set aside for 10mins. Can you see it has grown almost double in size now.

2.Rinse with cold water thrice atleast to get rid of the raw smell of soya chunks.Grind the ingredients under the list 'to grind' to a fine paste. Set aside.

3.Heat oil + ghee - add the ingredients under the list 'to temper' add ginger garlic paste, onions and fry till it turns slightly browned. Then add the mint coriander paste along with red chilli powder and garam masala powder.Fry till raw smell leaves.

4.Then add the soya along with salt. Mix well until the gravy is well blended with the soya. Presoak rice in water for 15mins. Drain water and add the rice, give a quick stir.

5.Now add coconut milk, water and pressure cook for 3-4 whistles in low medium flame. Once pressure releases, open and carefully fluff the rice with a fork.

Serve hot with onion raita!

My Notes:

• Adding shahi jeera gives a nice unique flavour. But if you dont have it, just go ahead with normal jeera(cumin seeds).
• Soya chunks by itself is totally bland so the spices and masalas should be dominating to give it a nice blend.
• You can garnish with coriander leaves too at the finish.