Meena's Taste Mantra

Soya Chunk Biryani - A protein packed, flavourful Pilaf!

In order to have a balanced diet, we ensure our menu comprises of sufficient protein, fiber, minerals and essential vitamins. As pure vegetarians, we rely a lot on legumes for the protein and hence Amma sees to it that we either have Sprouts | Mixed Dals | Soya in our meal.

Today Amma decided to make this delicious, aromatic and flavourful Soya Chunk Biryani. The best part of this Pilaf is that the Soya Chunk remains a bit moist and is very delicious as it has absorbed all the flavours of the perfectly balanced spices.

Appa loves this Pilaf and he says Onion Raita elevates its taste to a much more royal dining experience. So we always make Onion Raita to go with this nutritious Soya Chunk Biryani.

INGREDIENTS

35 Soya Chunks
200 gms Basmati Rice
1 Tomato, cut into 1/2 " cubes
1 Onion, finely sliced
3 tblsp Curd
1 tsp Haldi | Turmeric Powder
1/2 tsp Red Chilli Powder
1 " Adrak | Ginger, finely chopped
8 Lahsun | Garlic
3 Green Chillies, finely chopped
20 Pudina | Mint Leaves
3 tblsp Fresh Dhania | Coriander Leaves
To taste Salt
For Tempering
1 tsp Homemade Ghee | Clarified Butter
1 tsp Olive Oil
1 tsp Jeera | Cumin Seeds
1 Lavang | Clove
1 " stick Dalchini | Cinnamon
1 Bay Leaf
1 Green Elaichi | Cardamom

METHOD

Preparing Soya Chunks

In a vessel add sufficient water and place it for boiling. Add 1/4 tsp Salt.
When water comes to a boil, add soya chunks. After a minute switch off the gas.
Let the soya chunks soak for 5 minutes.
Wash them in cool water and gently squeeze them. Wash them again and squeeze excess water.
Keep ready to use soya chunks aside.

Preparing Rice

Wash and soak Basmati Rice for 30 minutes. Water must be double the quantity of Rice.
Transfer the soaked Basmati Rice and water to a non stick kadhai and place it on high flame.
Once the water comes to a boil, reduce the flame to low.
Add 5 to 6 Pudina Leaves after gently tearing them to small pieces.
Cover cook for 2 minutes and then switch off the gas.
Basmati Rice should be half cooked.

Preparing Soya Chunk Biryani

In another non stick kadhai, heat oil and ghee.
Add jeera, dal chini, lavang, elaichi and bay leaf. Saute for a minute.
Add onion and garlic. Saute till the onions become translucent.
Add green chilli, adrak, haldi, red chilli powder, salt and tomato. Mix well and saute for 2 minutes.
Add curd and mix well.
When the mixture becomes a bit dried out, add soaked soya chunk and 1/4 cup water. Mix well.
Add half cooked rice and gently fold in ensuring the rice grains do not break.
Add the remaining Pudina Leaves. Tear these also to small pieces. Mix gently.
Spread the Biryani across the kadhai and cover cook on as low flame as possible for 3 minutes.
After 3 minutes, check if rice is done. Else, cover cook for a minute.
Switch off the gas and transfer to a serving bowl.
Garnish with chopped dhania.

Serve hot along with Onion Raita.

We have used:

1. Indiagate Basmati Classic Rice

2. Borges Olive Oil Light

3. Nutrela's Soya Mini Chunk

4. Tata Salt Lite

5. Everest Tikhalal Red Chilli Powder

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.