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 foron her blog . 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 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.
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Method to Make Biryani with Soya Nuggets or Chunks
Cooking Time: 60 Minutes
- Basmati Rice – 1.5 Cups
- Soya Nuggets or Chunks – 1 Cup
- Onion – 1 Large
- Tomato – 1 Large
- Fresh Coriander – A Handful
- Fresh Mint – A Handful
- Green Chillies – 2 or 3
- Bay Leaves – 2
- Cloves – 4
- Cinnamon – 1″
- Green Cardamom – 3
- Black Cardamon – 1
- Pepper Corns – 6
- Red Chilli Powder – 1/2 tsp
- Turmeric – 1/2 tsp
- Coriander Powder – 1 tsp
- Black Pepper Powder – 3/4 tsp
- Garam Masala – 1 tsp
- Ginger-Garlic Paste – 1 tsp
- Yoghurt – 1 Cup (Vegans can use 1/2 cup coconut milk)
- Ghee – 2 tbsp (Vegans can use Oil)
- Salt to Taste
Method to Cook the Soya Nuggets
- Boil 3 cups of water with 1 tsp salt.
- When the water comes to a boil, add the Soya nuggets.
- Cook the soya nuggets in boiling water for 5 minutes.
- Turn off the heat.
- Let the soya nuggets remain in the hot water for 5 minutes.
- Drain the water and let the nuggets cool.
- Squeeze the nuggets to remove all water.
- Set aside.
Method to Prepare the Rice
- Wash and soak the rice in 3 cups water for about 10 minutes.
- Pressure cook the rice.
- Spread the hot rice on large plate and let it dry out a bit.
Method to Make the Masala
- Chop the onion into thin long slices.
- Chop the tomato to fine pieces.
- Grind the fresh coriander, mint and green chillies to a fine paste.
- Heat the ghee or oil.
- Add the bay leaves, cloves, cinnamon, whole green cardamon, whole black cardamom, and pepper corns.
- Add the onion slices and sauté till they are golden.
- Add the ginger-garlic paste and sauté for 1 minute.
- Add the tomato pieces and sauté till the tomato is stewed.
- Add the coriander-mint-chilli paste.
- Saute for 2 minutes or till the raw smell is gone.
- Add the dry powders (red chilli, pepper, turmeric, coriander, and garam masala).
- Stir fry for a couple of minutes.
- Lower the heat.
- Beat the yogurt to a smooth paste.
- Add the beaten yogurt to the masala.
- Mix well.
- Add 1/2 cup water.
- Bring to a gentle simmer.
- Add the soya nuggets and some salt.
- 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
- Add the rice to the cooked biryani masala.
- With a gentle hand mix well.
- Turn off the heat and let the biryani rest for 30 minutes.
- Serve warm with raita and papad.
- 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.