Soya Chunk Biryani

Soya Chunk Biryani is a perfect one-pot dish that is healthy, flavorful, and high in protein and can be prepared in an Instant Pot, pressure cooker, or stovetop in just under 30 minutes. Soya biryani is also a good lunchbox option for kids and adults alike and it is worth every bit of time spent in the kitchen. It tastes super delicious and is packed with fiber and protein that provide health benefits.

Total time: 1 hour
Serving: 4 people

Ingredients

• 4 cups water
• 1 tsp salt
• 1 cup soya chunks
• ½ cup curd
• ¼ tsp turmeric
• ½ tsp chili powder
• 2 tbsp biryani masala
• 1 tsp ginger garlic paste
• ½ tsp salt
• 2 tsp oil
• 1 cup mixed vegetables (frozen)
• 10 mushroom, sliced (optional)
• Boiled soya
• 2 tbsp coriander, chopped
• 2 tbsp mint, chopped
• 2 tbsp ghee
• 2 tbsp oil
• 1 tsp cumin
• 1 onion, sliced
• ½ capsicum, cubed
• 1 cup basmati rice (soaked for 30 minutes)
• 2 tbsp coriander, chopped
• 2 tbsp mint, chopped
• 2 chilies, slit lengthwise
• 2 tbsp fried onion
• ½ tsp salt
• 1 tsp biryani masala
• 1½ cup water

Instructions

1. Add water and a teaspoon of salt to a saucepan
2. Once the water comes to a boil, add 1 cup soya chunks.
3. Boil until soya chunks are cooked well
4. Drain off the water and squeeze water out of soya; set aside
5. Add to a bowl the curd, turmeric, chili powder, biryani masala, ginger-garlic paste, salt and  oil, and mix well to ensure all spices are combined well
6. Add mixed vegetables, sliced mushroom, boiled soya, coriander and mint
7. Mix all the ingredients in the bowl, making sure everything is well combined.
8. Cover and marinate for 30 minutes
9. In a cooker, heat ghee, oil and cumin. saute until the cumin turns aromatic
10. Add chopped onion and saute until the onion turns golden brown
11. Add capsicum and saute slightly before adding the marinated vegetables.
12. Cook until the oil separates from the sides.
13. Spread basmati rice uniformly over the vegetables
14. Top with  coriander, mint, chili, fried onion, ghee, salt and  biryani masala.
15. Gently add 1½ cup water from the sides
16. Cover and pressure cook for 2 whistles on medium flame.
17. When pressure settles down, open cooker and transfer biryani to a serving  bowl.
18. Serve with raita or any kind of soup.

Indian Chef Chhaya Thakker, who has a huge following online on WhatsApp and YouTube will be sharing her favorite recipes and cooking tips with readers of The Times Kuwait. For feedback, you can write to editortimeskuwait@gmail.com