Soya chunks biryani

Homemade Soya Chunks Biryani


  • 1 cup basmati rice (soaked in water for 30 minutes and drained)
  • 1 cup soya chunks (meal maker), soaked in hot water for 15 minutes and drained
  • 1 large onion, thinly sliced
  • 1 large tomato, chopped
  • 1/4 cup plain yogurt
  • 1/4 cup mint leaves, chopped
  • 1/4 cup coriander leaves, chopped
  • 2 tablespoons ghee or vegetable oil
  • 1/2 teaspoon cumin seeds
  • 45 cloves
  • 23 green cardamom pods
  • 1 bay leaf
  • 1-inch cinnamon stick
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder (adjust to your spice preference)
  • 1/2 teaspoon garam masala
  • Salt to taste
  • 2 cups water


Step 1 Heat ghee or vegetable oil in a large pot or pressure cooker over medium heat. Add the cumin seeds, cloves, green cardamom pods, bay leaf, and cinnamon stick. Sauté for a minute until they release their aroma.

Step 2 Add the thinly sliced onions and cook until they turn golden brown.

Step 3 Stir in the chopped tomatoes and cook until they become soft and the oil separates.

Step 4 Add the soaked and drained soya chunks to the pot. Mix well and cook for a few minutes until the soya chunks are well coated with the spices.

Step 5 Mix in turmeric powder, red chili powder, garam masala, and salt. Cook for a couple of minutes, allowing the spices to blend with the soya chunks.

Step 6 Add the soaked and drained basmati rice to the pot. Gently mix it with the soya chunks and spices.

Step 7 Pour in 2 cups of water and add salt to taste. Stir everything together.

Step 8 If using a pressure cooker, cover it with the lid and cook the biryani for one whistle on medium heat. If using a regular pot, cover it with a tight-fitting lid and cook on low heat until the rice is fully cooked and all the water is absorbed.

Step 9 Once the rice is cooked, fluff it with a fork. Garnish with chopped mint and coriander leaves.

Step 10 Serve hot and enjoy the flavorful and nutritious Soya Chunks Biryani with raita or any side dish of your choice.