Soya Biryani | Soya Chunks Biriyani Recipe

Learn how to make quick and simple Soya Biryani recipe with detailed step by step pictures. Soya Chunks Biryani is a delicious one-pot meal that can be made in a jiffy!

Soya Biryani is a simple and easy one pot meal recipe made in a pressure cooker. It comes together in less than an hour including the cutting, chopping and prepping process. It is a perfect meal when served with simple sides like raita, egg fry or cauliflower pakoda.

One of the common issues for most people who do not like soya chunks is that it is tasteless or that it has a strong soya smell. For making this biryani with soya chunks, I first cook the chunks until soft and completely squeeze out the water. This ensures that the soya smell is mostly removed. As next step, I marinate cooked mealmaker or soya chunks in spices, spice powders and curds – this ensures that the soya chunks absorb maximum flavor. When cooked with fragrant basmati rice, the soya biryani turns out delicious.

Jump to:

• Key Ingredients
• Tips & Important Notes for Making Soya Biryani
• Substitutions & Variations
• Serving Suggestions
• Similar Recipes
• Soya Biryani Recipe with Step by Step Pictures
• Recipe Notes
• 📖 Recipe
• 💬 Comments

Key Ingredients

Basmati Rice is used to make Soya Biryani, although technically any fragrant variety of rice can be used.

Soya Chunks also known as meal maker is one of the main ingredients and the only protein used for making this biryani recipe.

Biryani whole spices like cloves, cardamom, cinnamon, bay leaf are used.

Spice Powders like Kashmiri Red Chilli Powder, Garam Masala Powder, Turmeric Powder are used in this recipe.

Onions are roasted until golden brown and Tomatoes are used in pureed form.

Mint and Cilantro are essential in any biryani recipe and are such flavor enhancers.

Fresh Thick Curd is used to marinate the cooked soya chunks in spices.

For full list of ingredients and exact measurements, check the recipe below.

Tips & Important Notes for Making Soya Biryani

Soya Chunks Biryani is a simple beginner-friendly recipe that can be made in a jiffy. It a perfect one-pot meal that can be easily made in a pressure cooker, totally fuss-free and also turns out perfect by following the below tips and notes.

Soya Chunks must be cooked until soft and washed twice before squeezing out the excess water. This removes the intense soya smell and also any dirt.

Using Basmati rice is a must for this recipe, as it brings out the much-needed flavor and fragrance to this recipe.

While cooking the biryani rice in cooker, use 1.5 cups of water to 1 cup of rice that is soaked in water for atleast 20 mins. It makes the biriyani soft but also keeps the grains separate.

Always leave the flame on high for 3-4 mins after adding rice to the boiling water and then reduce the flame to the lowest possible, cook for 9-10 mins or either two whistles whichever happens first.

Let the pressure drop naturally before opening the pressure cooker lid. And rest the rice for 5 minutes extra before fluffing it up.

Use a fork to fluff up the rice as it keeps it grainy and not turn it to a mush.

Substitutions & Variations

Using shallots instead of regular onions enhances the flavor of the biryani.

If you don’t have basmati rice, use any other fragrant variety of rice.

The water to rice ratio is highly dependent on the age of the rice and for how long it has been soaked. Adjust if necessary.

You can also make this recipe in a regular pan, follow the same instructions but make the rice to water ratio as 1:2.

Serving Suggestions

Soya Biriyani is best served hot with a side of Dalcha, Egg Fry or Raita. It also tastes good on cooling down at room temperature and it can be stored in an airtight container for upto a day in fridge, just reheat before serving again.

Similar Recipes

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Soya Biryani Recipe with Step by Step Pictures

First cook ½ cup soya chunks in enough water until soft. Once cooled down, wash and squeeze off the excess water.

In a mixing bowl add cooked soya chunks with 3 teaspoon fresh thick curd, ½ teaspoon Kashmiri red chilli powder, ¼ teaspoon turmeric powder and ¼ teaspoon garam masala. Add salt as needed.

Mix well and keep covered, marinate for 15-20 minutes. Also, wash and soak 1 cup Basmati rice in enough water for 15-20 mins.

In a pressure cooker (I used my small pressure pan), heat 3 teaspoon oil. Add whole spices – 2 cloves, 1 cardamom, 1 cinnamon stick, 1 dried bay leaf. Let them fry for a few secs.

Add 1 large onion finely sliced. Fry on low flame until golden brown.

Now add 1 teaspoon ginger garlic paste and fry for a couple of minutes until there is no raw smell.

Meanwhile add 2 small tomato quartered along with ⅓ cup of mint leaves and 1 green chilli in blender.

Grind into a smooth paste without adding any water.

Now add this paste to the pressure cooker and cook on low flame until there is no raw smell.

Add ½ tablespoon Kashmiri red chilli powder, ¼ teaspoon turmeric powder and ¼ teaspoon garam masala powder along with salt as needed.

Cook for 2-3 minutes on low flame until oil begins to ooze from the sides.

Now add the marinated soya chunks.

Cook on low flame for 3-4 minutes.

Next add 1.5 cups of water and mix well.

As the water begins to boil, add ¼ cup of finely chopped coriander leaves.

Now add the soaked basmati rice. Mix well.

Close the pressure cooker and set the flame on high for 3-4 mins and then cook it on low flame for 9-10 minutes or for 2 whistles (whichever happens first) and switch off the heat. Let the pressure drop naturally before opening the pressure cooker.

Rest the rice for 5-6 mins before fluffing it up or mixing it.

Serve hot with Dalcha, Egg Fry or Raita on the side.

Recipe Notes

• Adjust the spices as per preference.
• Other vegetables can be added along based on preference.

I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂

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