> ## Documentation Index
> Fetch the complete documentation index at: https://cookbook.mantavyam.com/llms.txt
> Use this file to discover all available pages before exploring further.
# Soya Biryani Recipe
| | |
| ---------------- | ----------- |
| **Prep time** | 10 min |
| **Cook time** | 30 min |
| **Resting Time** | 30 min |
| **Total time** | 1 hr 10 min |
| **Serves** | 3 servings |
Per servings.
| Nutrient | Amount |
| ------------- | -------- |
| Calories | 666 kcal |
| Carbohydrates | 76 g |
| Protein | 30 g |
| Fat | 27 g |
| Saturated fat | 8 g |
| Cholesterol | 26 mg |
| Sodium | 1638 mg |
| Potassium | 749 mg |
| Fiber | 11 g |
| Sugar | 11 g |
| Vitamin A | 4928 IU |
| Vitamin C | 96 mg |
| Calcium | 291 mg |
| Iron | 8 mg |
## About
It is a classic Indian biriyani recipe made with soya chunks or meal maker as the best alternative to meat-based biryani. **Soya Biryani Recipe** or Meal Maker Biriyani in a pressure cooker is one such classical rice-based that offers a balance of carbs and protein in your meal. It is typically prepared with just soya chunks, but combining it with other veggies makes it more flavorsome and tasty. Particularly adding potatoes, carrots, and beans makes it a complete meal.
There are many different ways **Soya Biryani Recipe** can be prepared, but preparing in a pressure cooker is the most common way. It can follow the same traditional way of dum or layered style cooking. This style can yield a tasty and flavored biryani but can be time-consuming. Hence cooker style biriyani is always a better choice. The other most common way is to make it with coconut milk. This is most common in South India but can be more filling due to the creaminess of coconut.
## Ingredients
### for boiling soya:
* 4 cup water
* 1 tsp salt
* 1 cup soya chunks *(nano sized)*
### for marination:
* ¾ cup curd
* ¼ tsp turmeric
* ½ tsp chilli powder
* 2 tbsp biryani masala
* 1 tsp ginger garlic paste
* ½ tsp salt
* 2 tsp oil
* 1 potato *(cubed)*
* 1 carrot *(chopped)*
* 2 tbsp peas
* 10 beans
* 10 mushroom *(chopped)*
* boiled soya
* 2 tbsp coriander *(chopped)*
* 2 tbsp mint *(chopped)*
### for biriyani:
* 2 tbsp ghee
* 2 tbsp oil
* 1 tsp cumin
* 1 onion *(sliced)*
* ½ capsicum *(cubed)*
* 1 cup basmati rice *(soaked 20 minutes)*
* 2 tbsp coriander *(chopped)*
* 2 tbsp mint *(chopped)*
* 2 chilli *(chopped)*
* 2 tbsp fried onion
* ½ tsp salt
* 1 tsp biryani masala
* 1½ cup water
## Instructions
1. Firstly, in a saucepan take enough water and add 1 tsp salt.
2. Once the water comes to a boil, add 1 cup soya chunks. I have used small-sized (nano sized) soya chunks.
3. Boil for 5 minutes or until the soya chunks are cooked well.
4. Drain off the soya and squeeze the water. This helps the soya chunks to absorb masala while marinating. Keep aside.
5. In a large bowl take ¾ cup curd, ¼ tsp turmeric, ½ tsp chilli powder, 2 tbsp biryani masala, 1 tsp ginger garlic paste, ½ tsp salt and 2 tsp oil.
6. Mix well making sure all the spices are well combined.
7. Add 1 potato, 1 carrot, 2 tbsp peas, 10 beans, 10 mushroom, boiled soya, 2 tbsp coriander and 2 tbsp mint.
8. Mix well making sure everything is well combined.
9. Cover and marinate for 30 minutes.
10. In a cooker heat 2 tbsp ghee, 2 tbsp oil and 1 tsp cumin. Saute until the cumin turns aromatic.
11. Add 1 onion and saute until the onion turns golden brown.
12. Also, add ½ capsicum and saute slightly.
13. Further, add marinated vegetables and cook until the oil separates from the sides.
14. Spread 1 cup basmati rice uniformly over the vegetables. Make sure to soak the rice for 20 minutes.
15. Also top with 2 tbsp coriander, 2 tbsp mint, 2 chilli, 2 tbsp fried onion, 1 tbsp ghee, ½ tsp salt and 1 tsp biryani masala.
16. Pour in 1½ cup water from the sides.
17. Cover and pressure cook for 2 whistles on the medium flame.
18. Once the pressure settles down, transfer it to the large vessel and allow it to cool slightly.
19. Finally, enjoy Soya Biryani with raita.
## Step-by-step
Firstly, in a saucepan take enough water and add 1 tsp salt.
Once the water comes to a boil, add 1 cup soya chunks. I have used small-sized (nano sized) soya chunks.
Boil for 5 minutes or until the soya chunks are cooked well.
Drain off the soya and squeeze the water. This helps the soya chunks to absorb masala while marinating. Keep aside.
In a large bowl take ¾ cup curd, ¼ tsp turmeric, ½ tsp chilli powder, 2 tbsp biryani masala, 1 tsp ginger garlic paste, ½ tsp salt and 2 tsp oil.
Mix well making sure all the spices are well combined.
Add 1 potato, 1 carrot, 2 tbsp peas, 10 beans, 10 mushroom, boiled soya, 2 tbsp coriander and 2 tbsp mint. Mix well making sure everything is well combined. Cover and marinate for 30 minutes.
In a cooker heat 2 tbsp ghee, 2 tbsp oil and 1 tsp cumin. Saute until the cumin turns aromatic. Add 1 onion and saute until the onion turns golden brown.
Also, add ½ capsicum and saute slightly.
Further, add marinated vegetables and cook until the oil separates from the sides.
Spread 1 cup basmati rice uniformly over the vegetables. Make sure to soak the rice for 20 minutes.
Also top with 2 tbsp coriander, 2 tbsp mint, 2 chilli, 2 tbsp fried onion, 1 tbsp ghee, ½ tsp salt and 1 tsp biryani masala.
Pour in 1½ cup water from the sides.
Cover and pressure cook for 2 whistles on the medium flame.
Once the pressure settles down, transfer it to the large vessel and allow it to cool slightly.
Finally, enjoy **Soya Biryani Recipe** with raita.
## Video
## Notes
* Firstly, make sure to boil the soya well and squeeze off the water. Else the marination will not be absorbed by soya.
* Also, the biryani tastes great when prepared slightly spicy.
* Additionally, adding vegetables is optional. However, it increases the nutritional value.
* Finally, **Soya Biryani Recipe** tastes great when cooked in a pressure cooker.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/soya-biryani-recipe-soya-chunks-biryani/](https://hebbarskitchen.com/soya-biryani-recipe-soya-chunks-biryani/)
