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For a vegetarian version swap coconut milk with dairy yogurt. This truly delicious soya biryani is a properly layered, dum-cooked meal that is packed with flavor. Cooking in the dum pukht manner gives this biryani a deep permeation of flavors that you just can’t get cooking in any other way. Lower the heat to low and add ¼ cup of plain curd/yogurt and 2 tablespoons of. Substitute curd with ½ cup of thin coconut milk for a vegan version. Add 1 teaspoon of red chili powder, 1 teaspoon of garam masala, 1 tsp of meat masala and salt as required.
Soak them 30 minutes prior to cooking for the best results. You can use regular rice as well but the taste will differ slightly. In a mesh strainer drain the water. Rinse soya chunks again in fresh water. Again drain the water and squeeze the chunks thoroughly to remove any excess water and moisture.
Soya Chunks Biryani in pressure cooker
Every recipe here tells a story that is simple, easy to follow and has a tasty soul. Come join me in my kitchen and let me take you on a gastronomical journey. Vegetarian & vegan cooking is so much fun! Add the soy chunks to the pan and cook it with all the masala for about 4-5 minutes.
Fry the spices until fragrant for a minute. Marinate ½ cup of soya chunks in it for 15 minutes. Grind the following spice into a paste with some water to use as marination for soya chunks. Squeeze the frothy liquid out of the chunks or nuggets and rinse it well in cold water. Repeat this squeezing and rinsing process a couple of times and set aside the soya chunks.
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You can make a variety of recipes using soya nuggets. I have shared a vegan curry recipe in my cookbook. When cooked, it resembles a meat-like texture and they are soft, juicy, and chewy.
First the onions will soften and later become light golden. Add 25 to 30 saffron strands and set aside to steep for 5 to 10 minutes. Marinated soya gives the best flavor.
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Ensure the biryani pan is covered tightly to ensure the steam doesn’t escape. Drain all the water from the rice using a colander and set the rice aside. Vegetarian biryani, especially South Indian varieties, feature prominently in family meals at my home. These recipes are less elaborate unlike the layered and dum style recipes from Mughlai cuisine.
You can use any variety of rice according to your choice. Adjust water accordingly. How to ensure basmati remains long grained after cooking.
Soya Biryani
Also, please be sure to get good quality, preferably aged, basmati rice for the proper consistency. Other varieties of rice may clump, become sticky or mushy. I recommend keeping any leftovers in the refrigerator for no more than one day.
Just wanted to ask what salt you use? I use both regular powder salt and rock salt but have to adjust quite a bit. Recipes like sweets etc come out perfectly for me.
Instead of coconut milk, you can add just plain water and 2 tsp of lemon juice. You can also add cooked rice to the gravy. If you cook rice in the gravy itself, it will be even more tasty. Reduce the heat a bit to medium-high. Cook the rice grains until they are 75% done.
Garnish with mint leaves or coriander leaves if you prefer. Onion salad, pickled onions, raita, lemon wedges, papad or any vegetable salad are great accompaniments. You can also eat it as is. Now add ¾ cup of soya granules and ½ cup of fresh green peas and sauté well for 3 minutes. You can use thawed frozen peas or soaked cashews if you don’t have fresh peas. If you’re using soaked chunks, coarsely grind them in a mixer or food processor to resemble keema or granules.
saffron rice recipeRepeat this squeezing and rinsing process a couple of times and set aside the soya keema. I love all the fresh ingredients in this recipe. It's so delicious and comforting. Using a strainer, drain all the water. Rinse the rice gently in water. Simply move the strainer all around the water with a gently force of the water.
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