Hyderabadi Soy Chunk Biryani Recipe

About this recipe

Hyderabadi Soy Chunk Biryani is a delightful Indian lunch option that balances flavor and nutrition. This easy-to-make dish features tender soy chunks cooked in a medley of aromatic spices and layered with fluffy rice, fresh mint, and coriander leaves. The addition of coconut milk lends a creamy texture and subtle richness to the biryani, while the blend of garam masala, cinnamon, and cardamom creates a symphony of authentic Indian flavors. Packed with 26g of protein per serving, this biryani is perfect for those looking to maintain energy levels or support muscle recovery. Serve it hot, paired with a refreshing vegan raita or a crunchy salad, for a satisfying meal that’s as nourishing as it is delicious. Whether for a cozy weekday lunch or a special weekend treat, this biryani is sure to become a favorite in your kitchen.

Ingredients

• 80 g Soya Chunks
• 1 kg Rice
• - Onion-250 Gms
• medium Chilli Green Long
• 1 pack (100 g) Everest - Ginger Garlic Paste
• 250 ml Real Thai Unsweetened Coconut Milk
• 1 Bunch Mint Leaves (Pudina)
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 100 g Catch Super Garam Masala
• 20 g Turmeric Powder
• - Red Chilli Powder
• 100 g Popular Essentials Jeera (Cumin Seeds)
• 1 pack (50 g) Town Grocer Bay Leaf/Tej Patta
• 500 G Mongri Fali/Radish Pods(500 Gm)
• 40 g Orika True Cinnamon Stick
• - Cloves Lavang Powder-10 Gm
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 500 ml Oil (For Frying)

Instructions

1. 1. Wash and soak the rice in water for 20 minutes, then drain and set aside.
2. 2. Boil 300 ml of water, add the soy chunks, and cook for 5 minutes until soft. Drain and squeeze out excess water.
3. 3. Heat oil in a deep pan, add cumin seeds, bay leaf, cardamom pods, cinnamon stick, and cloves. Sauté until aromatic.
4. 4. Add thinly sliced onions and green chilies to the pan. Cook until the onions turn golden brown.
5. 5. Stir in the ginger-garlic paste and cook for 2 minutes, ensuring the raw smell disappears.
6. 6. Add turmeric powder, red chili powder, and garam masala. Mix well and cook for another minute.
7. 7. Add the prepared soy chunks and sauté for 3 minutes, allowing them to absorb the spices.
8. 8. Pour in the coconut milk and 100 ml water, then bring the mixture to a gentle simmer.
9. 9. Layer the soaked rice over the soy mixture evenly. Sprinkle mint and coriander leaves on top.
10. 10. Add the remaining water and salt. Cover the pan with a tight lid and cook on low heat for 20 minutes.
11. 11. Turn off the heat and let the biryani rest for 5 minutes before gently fluffing it with a fork.
12. 12. Serve hot with a side of vegan raita or fresh salad for a complete meal.