Fragrant Vegetable And Soya Chunk Biryani Recipe

About this recipe

Fragrant Vegetable and Soya Chunk Biryani is a delightful Indian lunch option that combines tender rice, protein-rich soya chunks, fresh vegetables, and aromatic spices into a single hearty dish. This biryani is perfect for those seeking a balanced and nutritious meal packed with flavor and texture. The soya chunks provide a robust source of plant-based protein, while the mixed vegetables add vibrant colors and fiber. The spices like bay leaves, cinnamon, and cardamom create an irresistible aroma and depth of flavor. With just 35 minutes from preparation to serving, this dish is ideal for a quick yet wholesome meal. Garnished with coriander leaves, this biryani is as visually appealing as it is delicious, making it a crowd-pleaser for family lunches or casual gatherings.

Ingredients

• 80 g Soya Chunks
• 1 pack (1 kg) 921 Everyday Long Grain Rice
• - Frozen Mixed Vegetables
• - Bay Leaf
• 50 g Chukde Black Cardamom Whole
• 75 G Cinnamon Stick/ Dal Chini 75 Grams
• 20 g Turmeric Powder
• - Ginger Powder
• - Buknu | Ancient Herbal Spice Blend | Ayurvedic Digestive & Natural Tonic | Traditional North Indian Powder | Rare & Powerful
• - Suhana Dal Makhani Spice Mix 50g Pouch
• 180 g Vinegar
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 500 ml Oil (For Frying)
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 100 g Agapi Strawberry Protein Yogurt
• - Ginger-500 Gms
• medium Chilli Green Long
• - MF GARLIC CLOVES 100GM
• - Onion-250 Gms

Instructions

1. 1. Soak the soya chunks in hot water for 10 minutes, then drain and squeeze out excess water.
2. 2. Rinse the rice thoroughly and soak it in water for 15 minutes, then drain.
3. 3. Heat vegetable oil in a large pot and sauté the bay leaves, cinnamon stick, and black cardamom for 2 minutes.
4. 4. Add the ginger powder and fresh turmeric, stirring well to release their aroma.
5. 5. Toss in the mixed vegetables and cook for 5 minutes until slightly tender.
6. 6. Stir in the soya chunks, Buknu spice blend, and Suhana Dal Makhani Spice Mix, mixing thoroughly.
7. 7. Pour vinegar and salt into the pot, ensuring even distribution throughout the mixture.
8. 8. Add the soaked rice and gently mix with the vegetables and spices.
9. 9. Pour enough water to cover the rice and bring it to a boil, then reduce heat to low.
10. 10. Cover the pot with a tight-fitting lid and let it simmer for 15 minutes until the rice is cooked through.
11. 11. Remove the lid and fluff the biryani gently with a fork, ensuring the ingredients are evenly combined.
12. 12. Garnish with fresh coriander leaves before serving warm.