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Wednesday, July 23, 2014

soya-chunks-biryani-recipe 
Inspite the numerous health benefits, my family does not like to eat soya chunks. Aj is fine with soya chunks curry. I am a great fan of soya chunks in kurmas. But other than us, no one likes it. Also they  will ask me weirdly that I am cooking and eating soya chunksOh go on. I too rarely cook but as Vj doesnt eat. So after a short break, I bought this Manna soya chunks pack in Mustafa. Unlike the small soya chunks I buy regularly, this was the medium sized which I am handling for the first time. But after making this biryani, the result was perfect, so I am sure I will use this pack effectively. And this Biryani recipe, though I wanted to follow a supplementary book’s recipe, I ended up making biryani in a way that I learnt from a friend (sukku kuzhambu, vada curry and pattani kuzhambu fame). She uses this recipe to make vegetable biryani. It will be awesome. But I adapted that too for my convenience. And it turned out really good and perfect.
meal-maker-biryani-recipe

Soya chunks biryani recipe

Recipe Cuisine: Indian |  Recipe Category: Breakfast
Prep Time: 35 mins    |  Cook time: 25 mins    Serves: 2

Ingredients

Basmati rice - 1 cup

Soya chunks - 30

Onion - 1

Tomato, small - 1

Curd - 3 tblsp

Turmeric powder - 1/4 tsp

Red chilli powder - 1 & 1/2 tsp

Green chillies - 3

Mint leaves - 15

Coriander leaves, chopped - 3 tblsp

Ginger garlic paste - 1 & 1/2 tsp

Ghee - 1 tsp

Salt - As needed


To temper

Ghee or oil - 3 tblsp

Cinnamon - 1 inch piece

Bay leaf - 1

Cloves - 1

Cardamom - 1

Jeera/ cumin seeds - 1 tsp


 

Method

  1. Soak basmati rice in warm water for 30 mins atleast. I used medium sized soya chunks (it may look different in size because of camera lens).
  2. 1-soak
  3. Boil water with 1/4 tsp salt and add the soya chunks. Cook in medium flame for 10 minutes. 2-boil
  4. Rise with cold water and squeeze it till dry and again repeat it. Keep aside.
  5. 3-rinse
  6. I cut each chunk to two, its optional. Keep all the other ingredients cut ready. Then after the rice is soaked for 30 mins, boil 5 cups water and add rice to it.
  7. 4-cut
  8. Let it boil for 5 minutes or until its 90% done. Add few mint leaves torn to this, add little salt and a tsp of ghee.
  9. 5-cook
  10. Toss and keep aside. Heat a small pressure cooker with ghee. Temper with items given under ‘To temper’ table in order.
  11. 6-mix
  12. Add sliced onion, fry till transparent. Add soya chunks, ginger garlic paste and fry until dry for 2 minutes in medium flame.
  13. 7-fry
  14. Add tomato, salt, red chilli powder, green chilli and turmeric. Fry until tomatoes become soft.
  15. 8-tomato
  16. Add curd, remaining mint leaves and fry for 2 more minutes.
  17. 9-curd
  18. When it becomes thick, add 1/4 cup water and bring to boil.
  19. 10-gravy
  20. Add the cooked rice and mix evenly. Flatten with back of ladle and cover with cooker lid (I do with the pressure valve). I can keep the flame really low in my stove burner, so how much ever its is possible keep the flame low and cook for 12 minutes. You can keep over a dosa pan too if you cant put flame in low.
  21. 11-rice
  22. After 12 mins, let it stand as it is for 5 minutes and open the cooker, add chopped coriander leaves and mix gently.
  23. 12-cook

Notes

    • Soaking rice in warm water helps in rice getting cooked fast and also gives long grains.
    • I used India gate aged rice.
    • Adding ghee, salt and mint leaves immediately after draining the rice adds a lots of flavor. So do not skip it.
    • Do not cook the rice too much time before making the biryani. Make sure to use the rice as soon as it is cooked. If you keep the boiled rice for long time, it will become dry and be like uncooked rice.
    • Do not over mix as it will break the rice grains.
    • Washing and squeezing the cooked soya chunks completely, ensures to get rid of the smell.
    • You can add vegetables along this too.

Serve hot with onion raita the best or even you can add a vegetable kurma as side dish.

Check out the other soya recipes : Soya chunks curry recipe  | Soya kheema toast recipe  | Soya kheema paratha  | Soya bean dry curry

soya-chunks-biryani

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31 comments:

  1. lovely one,i just love that cute pot

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  2. in SG where can we get mushrooms?

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    Replies
    1. i can see only button mushrooms here in SG?

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    2. No idea. I dont cook mushrooms

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    3. You can find mushrooms in local shops in residential areas such as Sheng Siong, ntuc fairprice or cold storage. They have so many many varieties there. Also I'm surprised raks doesn't cook mushroom...it's nice if you make it chatting style.

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  3. Super tempting biryani, love the color and texture.Cute pictures

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  4. tempting and mouthwatering biriyani and clicks...

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  5. looks so tempting, gonna try this today :D

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  6. U cn marinate th chunks aftr boiling it to enhance taste n boil thm with little milk for better resuts....jst a sugestion....

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  7. you can marinate the soya chunk with little curd+chilli pwder+salt.. and while boiling the soya chunk you can add little milk as well... i have tried it is really good.

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  8. Biryani looks very inviting, nice presentation!

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  9. Biriyani looks superb.. nice presentation and pics!

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  10. Looks very tempting and nice clicks!

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  11. Protein rich biryani.. Tempting pics

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  12. Delicious and lovely looking soya chunks biriyani. Wonderfully prepared.
    Deepa

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  13. Thanks for this lovely recipe.
    I am picky when it comes to Biriyani (that's I don't like most versions), but I think I will love this one.
    Saving the recipe.
    Peace :)

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  14. Will jeeraga samba work out for this recipe.?

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  15. Looks very tempting...love the clicks!

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  16. Mam, Will u always use INDIA GATE RICE or any other brand ?

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    Replies
    1. Indian gate aged rice, India gate super and lal quila

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  17. Thanks for such a delicious and filling biryani recipe.
    Served this biryani to my family when they were back from a long journey and they were all very pleased.

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  18. Hi Raks, I have been following and trying many of your recipes to great success.(I know you must be wondering where are the comments right ?, I will try to do a better job of posting my comments going forward, I promise) But I never get the basmati rice based recipes right. I know that I am doing something wrong. Either the rice will get overcooked or it will get stuck to the cooker bottom. I don't seem to have gotten the hang of the amount of water needed to cook the basmati rice after its been soaked for 30 mins,drained. Any advice will be very helpful. I am determined to get this right :)

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    Replies
    1. Soaking and cooking in less water in lowest heat is the key. Add water, let it boil, then add the drained rice. When it again starts boiling, put it in low flame and cook. If you do small quantity, try buying a nonstic kadaiand try in kadai itself. It will sure help :)

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  19. Love this recipe...The best I have tasted!! Thank you so much! :)

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  20. I tried ur recipe and the result was excellent! Normally, when I cook soya chunks , it has an odd smell. But with ur recipe, it came out soft and tasty. Thanks Raks 😊

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  21. Loved the recipe. Thanks and keep up the good work.

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  22. Tried ur recipe last night..it came out well

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