SOYA CHUNKS BIRIYANI (VEGETARIAN/VEGAN)
Yum
Soya chunks also known as soy meat, textured soy protein or mealmaker in india, are made from the soy beans it is a defatted soy flour product. These are used as a meat extender or meat substitutes in various recipes, 100% vegan and these are good source of protein for vegetarians. A 3.5 oz has only 330 calories. So adding them to the biriyani makes them even more flavorful.
I prepared this biriyani using a pressure cooker which is quick. However you can also use pot using the same method. This biriyani is made with jeeraga samba rice, it is a small grain rice variety, generally used among tamilians to make biriyani. You can use basmathi or any variety of your choice.
PREP TIME : 10 MNS COOK TIME : 30 MINS SERVINGS : 3
Begin by soaking the soy chunks in hot water for about 5 mins. You will notice that the soy chunks will absorb some water and increases in volume. Remove the soy chunks by squeezing out the water completely and keep them aside.
Heat the cooker with some oil and ghee. Add the above listed spices, fry them until they turn brown. Add the sliced onions and green chilis, saute well until the onion turns transparent. Now add the ginger garlic paste, saute well to remove the raw flavor. Add the tomatoes and cook till it turns mushy and disolved well forming a gravy. Add the red chili powder, garam masala, cumin and fennel powder combine well with the gravy. Now add the cooked soy chunks, combine well with the gravy. Add the rice to the gravy and the required amount of salt. Toss in some chopped cilantro, Add about 3 1/2 cup of water for 2 cups of rice. Bring it to boil, check for seasoning and adjust accordingly. Cover the pressure cooker with lid and keep the flame on medium, allow to cook for one whistle. Switch off the stove. Wait until the cooker completely releases its pressure. Open the lid, smell the sweet aroma of the biriyani, let it rest for 5 mins and then gently mix the rice. Serve hot with curry and raita.
I prepared this biriyani using a pressure cooker which is quick. However you can also use pot using the same method. This biriyani is made with jeeraga samba rice, it is a small grain rice variety, generally used among tamilians to make biriyani. You can use basmathi or any variety of your choice.
basmathi rice / jeeraga samba rice - 2 cups
water - 31/2 cups
soy chunks - 2 cups
onion - 1 big sliced
tomatoes - 3 medium sized
green chilis - 2
ginger garlic paste - 2 tablespoon
ginger garlic paste - 2 tablespoon
red chili powder - 1 teaspoon
garam masala - 1 teaspoon
cumin powder - 1/2 teaspoon
fennel powder - 1/2 teaspoon
salt to taste
for seasoning
oil- 2 tablespoon
ghee/clarified butter - 1 tablespoon
cloves- 6
cinnamon - 1 inch stick
cardamom- 3 pods
bay leaf- 2
star anise - 1
cumin seeds - 1/2 teaspoon
PREP TIME : 10 MNS COOK TIME : 30 MINS SERVINGS : 3
Heat the cooker with some oil and ghee. Add the above listed spices, fry them until they turn brown. Add the sliced onions and green chilis, saute well until the onion turns transparent. Now add the ginger garlic paste, saute well to remove the raw flavor. Add the tomatoes and cook till it turns mushy and disolved well forming a gravy. Add the red chili powder, garam masala, cumin and fennel powder combine well with the gravy. Now add the cooked soy chunks, combine well with the gravy. Add the rice to the gravy and the required amount of salt. Toss in some chopped cilantro, Add about 3 1/2 cup of water for 2 cups of rice. Bring it to boil, check for seasoning and adjust accordingly. Cover the pressure cooker with lid and keep the flame on medium, allow to cook for one whistle. Switch off the stove. Wait until the cooker completely releases its pressure. Open the lid, smell the sweet aroma of the biriyani, let it rest for 5 mins and then gently mix the rice. Serve hot with curry and raita.
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