Biryani with Soya Chunks or Nuggets

This Biryani with Soya Nuggets or Soya Chunks was inspired by the post for a mutton biryani that I read. While I am an eggitarian, many of my friends are non-vegetarians and I am always looking to see how I can adapt some of the delicious looking non-vegetarian food into a vegetarian version. It is no different now that I have started blogging and follow some super food bloggers.

Recently, Anjana posted a recipe for Mutton Biryani {Tamil Nadu Style} on her blog At the Corner of Happy and Harried. I was very fascinated by her recipe and meant to try it with Soya Nuggets instead of Mutton. In post for Mutton Biryani, Anjana also spoke of a Dum Biryani whose recipe she had posted a while earlier. When I browsed that recipe, I found that she used Shrimp. However, the recipe appealed to me and I used it as a base to make this Soya Chunks Biryani.

Do visit Anjana’s blog for some absolutely delightful recipes that are accompanied by some great photographs!

Method to Make Biryani with Soya Nuggets or Chunks

Serves: 4

Cooking Time: 60 Minutes

Ingredients

1. Basmati Rice – 1.5 Cups
2. Soya Nuggets or Chunks – 1 Cup
3. Onion – 1 Large
4. Tomato – 1 Large
5. Fresh Coriander – A Handful
6. Fresh Mint – A Handful
7. Green Chillies – 2 or 3
8. Bay Leaves – 2
9. Cloves – 4
10. Cinnamon – 1″
11. Green Cardamom – 3
12. Black Cardamon – 1
13. Pepper Corns – 6
14. Red Chilli Powder – 1/2 tsp
15. Turmeric – 1/2 tsp
16. Coriander Powder – 1 tsp
17. Black Pepper Powder – 3/4 tsp
18. Garam Masala – 1 tsp
19. Ginger-Garlic Paste – 1 tsp
20. Yoghurt – 1 Cup (Vegans can use 1/2 cup coconut milk)
21. Ghee – 2 tbsp (Vegans can use Oil)
22. Salt to Taste

Method to Cook the Soya Nuggets

1. Boil 3 cups of water with 1 tsp salt.
2. When the water comes to a boil, add the Soya nuggets.
3. Cook the soya nuggets in boiling water for 5 minutes.
4. Turn off the heat.
5. Let the soya nuggets remain in the hot water for 5 minutes.
6. Drain the water and let the nuggets cool.
7. Squeeze the nuggets to remove all water.
8. Set aside.

Method to Prepare the Rice

1. Wash and soak the rice in 3 cups water for about 10 minutes.
2. Pressure cook the rice.
3. Spread the hot rice on large plate and let it dry out a bit.

Method to Make the Masala

1. Chop the onion into thin long slices.
2. Chop the tomato to fine pieces.
3. Grind the fresh coriander, mint and green chillies to a fine paste.
4. Heat the ghee or oil.
5. Add the bay leaves, cloves, cinnamon, whole green cardamon, whole black cardamom, and pepper corns.
6. Add the onion slices and sauté till they are golden.
7. Add the ginger-garlic paste and sauté for 1 minute.
8. Add the tomato pieces and sauté till the tomato is stewed.
9. Add the coriander-mint-chilli paste.
10. Saute for 2 minutes or till the raw smell is gone.
11. Add the dry powders (red chilli, pepper, turmeric, coriander, and garam masala).
12. Stir fry for a couple of minutes.
13. Lower the heat.
14. Beat the yogurt to a smooth paste.
15. Add the beaten yogurt to the masala.
16. Mix well.
17. Add 1/2 cup water.
18. Bring to a gentle simmer.
19. Add the soya nuggets and some salt.
20. Let the soya nuggets simmer in the masala for about 10 minutes. Add water or a little more yogurt if required.

Putting the Biryani Together

1. Add the rice to the cooked biryani masala.
2. With a gentle hand mix well.
3. Turn off the heat and let the biryani rest for 30 minutes.
4. Serve warm with raita and papad.

Tips

• Anjana used the dum method to cook the biryani. I used a shortcut but the biryani turned out delicious!
• Be sure to squeeze out all the water from the nuggets after boiling them. Otherwise, they won’t absorb the flavours of the masala and will be watery to taste.
• Cook the nuggets in the masala for some time so that they stew in it and absorb the taste. Soy nuggets are notorious for not absorbing flavours quickly.
• You could add some saffron soaked in warm milk at the very end and mix well.