Soya Chunks Biryani made in the instant pot – one pot, protein rich biryani made with soya chunks (meal maker), fragrant basmati rice and aromatic spices.
Flavorful biryani that can be enjoyed on special occasions, but easy enough to make on a weekday.
Serve it with a cooling raita or yogurt.
What are Soya Chunks?
Soya chunks, also called as meal maker are made using soya flour which is defatted by removing the oils. When cooked, they have a texture very similar to meat and is a great protein substitute for vegetarians.
If you love Soya chunks, then you will definitely love this Indo Chinese Soya Chunks Manchurian and delicious Soya Chunks Kurma.
About this recipe
This Soya Chunks Biryani is a simplified version of the traditional biryani recipe. It has all the ingredients which you find in a biryani, but instead of layering the ingredients we cook everything together.
If you are wondering, don’t we call this method of cooking as pulao? Yes, this method is very similar to pulao, but in biryani we also use yogurt, biryani masala and mint.
You will love this Biryani
- is ready in 30 minutes
- can be made in instant pot or stove top pressure cooker
- makes for a great lunch box dish for both adults and kids
Ingredients:
Variations
1 – You can skip the veggies or add as per your liking.
2 – You can also marinated the cooked soya chunks with spices and yogurt for 15 minutes and then cook it.
3 – To make it vegan – Replace ghee with oil and skip the yogurt and add lemon juice after the biryani is cooked
4- If you skip the yogurt, mint, and replace biryani masala with coriander powder and garam masala it is Soya Chunks Pulao.
FAQ’s
White basmati rice is recommended.
Use garam masala instead.
Yes… you can skip the veggies. If you are not adding any veggies, then reduce the amount of salt and spices.
Serving Suggestions:
Serve the Soya Chunks Biryani with onion-cucumber raita or plain yogurt. It also tastes equally delicious with out a side.
More One Pot Recipes –
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Instant Pot Soya Chunks Biryani
Equipment
- Instant Pot or Pressure Cooker
Ingredients
- 1 ½ cup white basmati rice
- ½ heaping cup mini soya chunks nutrela brand from Indian store
- 1 ½ cups vegetables ( like bell pepper, carrot, green peas, potato)
- 1 large onion, thinly sliced
- 1 large tomato, chopped
- 2 green chili, finely chopped to make it less spicy, use slit green chili
- 1 inch ginger, finely chopped
- 4 garlic cloves, minced
- 3 teaspoons biryani masala powder
- 1 teaspoon kashmiri red chili powder or to taste
- ¼ teaspoon fennel seeds (just a little, don't add too much)
- 6 black pepper corns
- 1 tablespoon ghee
- 1 tablespoon oil
- ¼ cup mint
- ¼ cup chopped coriander leaves
- 2 tablespoons plain curd (yogurt)
- 2 ¼ cups water
- salt to taste
Whole spices
- 1 bay leaf
- 2 cardamom
- 3 cloves
- 1 teaspoon cumin seeds
Instructions
Soaking the Soya Chunks –
- Boil about two cups of water and add ½ cup of mini soya chunks and ¼ teaspoon of salt to it. Turn off the stove and let the soya chunks soak in the hot water for 15-20 minutes.
- Meanwhile lets prep the other ingredients and rice.
To a mortar –
- Add the fennel seeds and black pepper corns and crush them to coarse powder.
Wash & Soak the rice-
- Wash the rice until water runs clear and soak it for 10 minutes. After 10 minutes drain all the water and set a side till we cook.
Instant Pot Method –
- Press the saute mode on your instant pot and heat the ghee and oil. Once the oil gets hot add the whole spices saute for 30 seconds.
- Add the chopped green chilly and ginger garlic and saute for 30 seconds.
- Add the sliced onion and saute for 2-3 minutes till light brown.
- Add the tomato and cook for two minutes.
- Add the biryani masala, red chili powder, garam masala, fennel and black pepper powder, salt, mint and yogurt. Mix it immediately to avoid burning and cook for 30 seconds.
- Squeeze out all the water from the soya chunks and add it. Coat the soya chunks with this spice mixture and cook for 1- 2 minute.
- Add the vegetables and mix it well and cook for 30 seconds. . At this point turn off the instant pot to avoid any browned bottom.
- Add the washed and drained basmati rice, salt and coriander leaves. Mix it and taste the liquid and adjust the salt.
- Close the lid and adjust the vent to the sealing position. Pressure cook on high for five minutes. After the instant pot beeps, wait for 10 minutes to release the pressure.
- Add some fresh coriander leaves and gently fluff the rice. Cover and let the rice rest for 5 minutes before serving.
Indian Pressure Cooker Method –
- Turn on the pressure cooker and heat ghee and oil. Once the oil gets hot add the whole spices saute for 30 seconds.
- Add the chopped green chilly and ginger garlic and saute for 30 seconds.
- Add the sliced onion and saute for 2-3 minutes till light brown. Add the tomato and cook for two minutes.
- Reduce the heat to low and add the biryani masala, red chili powder, garam masala, fennel and black pepper powder, salt, mint and yogurt. Mix it immediately to avoid burning and cook for 30 seconds.
- Squeeze out all the water from the soya chunks and add it. Coat the soya chunks with this spice mixture and cook for 1- 2 minute. Adjust the heat to medium.
- Add the vegetables and mix it well and cook for 30 seconds.
- Add the washed and drained basmati rice, salt and coriander leaves. Mix it and taste the liquid and adjust the salt.
- Close the pressure cooker lid and place the whistle. Pressure cook on high-medium flame for two whistles. Release the pressure naturally.
- Add some fresh coriander leaves and gently fluff the rice. Cover and let the rice rest for 5 minutes before serving.
Sujatha
Yummy
Madhavi
Thank you for trying and sharing your feedback!