Zesty Soy Chunk Biryani Recipe

Indian cuisine · 490 calories

Zesty Soy Chunk Biryani recipe

About this recipe

Dive into the flavors of Zesty Soy Chunk Biryani, a high-protein vegetarian delight that’s perfect for dinner. Fragrant basmati rice is paired with spiced soy chunks and mixed vegetables, creating a wholesome dish that’s as nutritious as it is delicious. The aromatic spices like cumin, cinnamon, and cardamom elevate the flavors, while the ginger-garlic base adds a bold depth. This biryani is a great option for gym-goers seeking a protein-packed meal or anyone craving comfort food with a healthy twist. Prepare it in under an hour for a satisfying dinner that’s sure to impress!

Ingredients

  • 80 g Soya Chunks
  • - DELI QUINOA/BASMATI RICE 1KG
  • - Frozen Mixed Vegetables
  • - Onion-250 Gms
  • 500 g Desi Tomato (Tamatar)
  • 1 pack (100 g) Everest - Ginger Garlic Paste
  • - Suhana Dal Makhani Spice Mix 50g Pouch
  • 100 g Popular Essentials Jeera (Cumin Seeds)
  • 1 pack (50 g) Town Grocer Bay Leaf/Tej Patta
  • 40 g Orika True Cinnamon Stick
  • 500 G Mongri Fali/Radish Pods(500 Gm)
  • - Cloves Lavang Powder-10 Gm
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • - Coriander Powder
  • 500 ml Oil (For Frying)

Instructions

  1. 1. Rinse the basmati rice thoroughly and soak it in water for 20 minutes.
  2. 2. Boil the soy chunks in salted water for 5 minutes, then drain and squeeze out excess water.
  3. 3. Heat oil in a large pan and add cumin seeds, bay leaf, cinnamon, cardamom, and cloves. Sauté until aromatic.
  4. 4. Add finely sliced onions and cook until golden brown, stirring occasionally.
  5. 5. Stir in ginger-garlic paste and cook for a minute until fragrant.
  6. 6. Add diced tomatoes and cook until they soften and blend into the mixture.
  7. 7. Sprinkle turmeric powder, red chili powder, and Suhana Dal Makhani Spice Mix, mixing well.
  8. 8. Add the boiled soy chunks and mixed vegetables, stirring to coat them with the spices.
  9. 9. Drain the soaked rice and add it to the pan along with water and salt. Mix gently.
  10. 10. Cover the pan and cook on low heat for 15 minutes or until the rice is fully cooked and fluffy.
  11. 11. Turn off the heat and let the biryani rest, covered, for 5 minutes.
  12. 12. Garnish with freshly chopped coriander before serving.