Soya chunks biryani, also called meal maker biryani, layers marinated soya nuggets with partially cooked basmati rice, whole spices and saffron-infused milk or coconut milk. The soya chunks are soaked, squeezed and marinated before cooking so they absorb the spiced mixture.
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Ingredients
For Marination
- Soya nuggets (soaked in warm water)
- Coconut milk (or plain yogurt)
- Dried mint leaves
- Garam masala powder
- Curry powder
- Ginger garlic paste
- Salt
For Biryani
- Oil
- Whole spices( Cumin seeds,Bay leaves,Black cardamom,Green cardamom,Cloves,Black peppercorns)
- Onions (finely sliced)
- Ginger,garlic and green chillies
- Saffron strands soaked in warm coconut milk or milk
- Basmati rice (soaked in water)
- Salt
Refer to recipe card for details.
How to make soya chunks biryani? (recipe video)
Step-by-Step Recipe with Pictures
Step 1 & 2 (Soaking Soya Chunks)
Soak the soya nuggets in hot water for 15 minutes to soften. Drain and squeeze thoroughly to remove excess water and reduce the raw smell
Step 3 & 4 (Marination)
Mix coconut milk, dried mint, garam masala, curry powder, and ginger garlic paste and salt, then coat the soya chunks and let them marinate.Keep this in the fridge for few hours.
Step 5 & 6 (Tempering Spices & Cooking Soya)
Heat oil, add cumin seeds, cardamom, bay leaves, cloves, and peppercorns, then sauté until aromatic. Add onions with ginger,garlic and chillies, cook for 5 minutes.Add marinated soya chunks and cook until coated.
Step 7 & 8 (Cooking Rice & Layering)
Meanwhile, bring water to a boil in a large pot. Add soaked basmati rice and salt. Cook until 70% done (about 7-8 minutes). Drain well
Step 9 & 10 (Saffron Milk & Final Layer)
Drizzle saffron-infused coconut milk over the rice and top with fried onions before sealing the pot for slow cooking.
Cook on Slow Cook mode for 15 minutes in an Instant Pot. For a stovetop pan, cover with a tight-fitting lid and cook on the lowest flame for 15 minutes.
Serve warm
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Soya chunks biryani recipe
Ingredients
For Marination
- 2 cups soya nuggets soaked in warm water
- ¾ cup coconut milk or plain yogurt
- 1 tablespoon dried mint
- ½ tablespoon garam masala powder
- ½ tablespoon curry powder
- 1 tablespoon ginger garlic paste
- ½ tablespoon salt
For Biryani
- 3 tablespoon oil
- 2 cups basmati rice soaked in water for 30 minutes
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 green chilli optional,add if you like it spicy
- 1 teaspoon cumin seeds
- 2 bay leaves
- 2 black cardamom pods
- 2 green cardamom pods
- 2 cloves
- 4 black peppercorns
- 2 large onions finely sliced
- 7-8 saffron strands soaked in warm coconut milk/dairy milk
- Salt to taste
- ¼ cup chopped mint leaves
- ¼ cup chopped coriander leaves
Instructions
Soak and Marinate Soya Chunks
- Soak soya nuggets in hot water for 15 minutes, drain, and squeeze excess water.
- Mix coconut milk or yogurt with spices, salt, and soya chunks. Marinate for at least 4 hours or overnight.
Cook Masala Base & Soya
- Heat oil in a heavy-bottom pot or Instant Pot. Add cumin seeds, bay leaves, black cardamom, green cardamom, cloves, and peppercorns.
- Sauté for 1-2 minutes until fragrant.
- Add onions with a pinch of salt and cook until golden brown. Stir in ginger paste, garlic paste, and green chillies.
- Add marinated soya chunks and cook for 8-10 minutes. Stir in chopped mint and coriander leaves.
Cook Rice Separately
- In a large pot, bring 5-6 cups of water to a boil with salt.
- Add soaked basmati rice and cook until 70% done (about 7-8 minutes).
- Drain completely.
Layer & Cook Biryani
- Layer the cooked rice over the soya mixture.
- Drizzle saffron-infused coconut milk over the rice. Top with fried onions if desired.
- Instant Pot: Use Slow Cook mode for 15 minutes.
- Stovetop: Cover with a tight-fitting lid and cook on the lowest flame for 15-20 minutes.
Rest & Serve
- Let the biryani rest for 10 minutes before fluffing gently.
- Serve with onion raita and lemon wedges.
Video
Variations
- Mushroom Soya Biryani: Add sliced mushrooms for extra texture.
- Green Peas Soya Biryani: Add green peas for color and sweetness.
- Veg Dum Biryani: Add assorted vegetables for a complete veg biryani experience.
- Gongura soya biryani: Spicy tangy twist with sorrel greens / gongura.
Substitutions
- Saffron → Replace with turmeric milk for a budget-friendly option.
- Coconut milk → Use milk with a splash of cream for richness.
- Soya nuggets → Swap with soya granules or mini soya chunks for a different bite.
FAQ
A. Soak in hot water, drain, rinse in cold water, and squeeze out excess moisture.
A. Yes, cook the masala and rice as instructed, then layer and cook on low pressure for a few minutes.
Yes. Refrigerate the soya chunks in the coconut-milk or yogurt marinade overnight, then continue with the biryani the next day.
Conclusion: Rest the layered biryani for about 10 minutes after cooking before fluffing the rice. Serve with raita and lemon wedges.
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