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–+ servings
soya chunks biryani served in a cast iron pan with raita, onion circles, chili and lemon wedge
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5 from 1 vote

Instant Pot Soya Chunks Biryani

Soya Chunks Biryani - flavorful one pot biryani made with soya chunks or meal maker. Sharing both instant pot and stove top method.
Prep Time15 minutes
Course: Dinner, Main Course
Cuisine: Indian
Servings: 3
Author: Madhavi Kadaba

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, water, 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, water, 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.

Notes

You can skip the veggies or add as per your liking. If you are not adding any veggies or adding less, then reduce the amount of salt and spices.
You can also marinate the cooked soya chunks with spices and yogurt for 15 minutes and then cook it.
To make it vegan – Replace ghee with oil and skip the yogurt and add lemon juice after the biryani is cooked.
Substitute for biryani masala will be garam masala and coriander powder.
I used mini soya chunks, if using regular size cut them to half after they are soaked in the water.