Soy is a good source of protein for vegetarians and vegans or for people who want to reduce the amount of meat they eat. Soy protein products can be good substitutes for animal products because, unlike some other beans, soy offers a 'complete' protein profile. Soy protein products can replace animal-based food which also have complete proteins but tend to contain more fat, especially saturated fat without requiring major adjustments elsewhere in the diet.100 grams of raw soybeans supply 446 calories and are 9% water, 30% carbohydrates, 20% total fat and 36% protein. Source taken from https://en.wikipedia.org/wiki/Soybean
Soya Chunks are known for its various health benefits. It's good source of Omega-3 Fatty Acid and Fiber, it can benefit in lowering down Cholesterol levels in a body. It enhances Bone health and Digestibility. It's also a good source of Vitamin B, Vitamin K, Riboflavin and Folate (Vitamin B 9). It's a good source of Minerals namely Manganese, Iron, Calcium and Magnesium. Due to good Fiber content, it helps you keep a close check on your body weight and fight Diabetes. Its high content of Magnesium has shown results in fighting Insomnia. In some people, Soy products may suppress Thyroid function, cause Flatulence and Diarrhea, and lead to allergic reactions.
Soya Chunks Biryani is one of the easiest, delicious and flavorful Biryani. The main ingredients of Soya Chunks Biryani are Soya Chunks, Basmati Rice, Curd and Spices. Hope you will give this a try and let me know how it turns out for you.
Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 1 hr and 30 mins
Servings: 3-4
Course: Lunch and Dinner
Cuisine: Indian
Author: Ayesha Md
Cook Time: 1 hr
Total Time: 1 hr and 30 mins
Servings: 3-4
Course: Lunch and Dinner
Cuisine: Indian
Author: Ayesha Md
Ingredients:
For Soya Chunks and Layering:
100-150 gm Soya Chunks
2 tbsp ginger and garlic paste
150 ml beaten yogurt
1 tbsp red chilli powder or (as per taste)
1 tsp kashmirilal mirch powder
2 medium size onions, thinly sliced
salt as per taste
2 bay leaves
2 small cinnamon sticks
3 cloves
4-6 black peppercorns
1 black cardamom
2 green cardamoms
1 tsp cumin seeds
100 ml oil
a cup of fresh mint leaves
2-4 green chillies whole (remove the stems)
1 star anise
3-4 tbsp Shan/Al-Aziz/Rehmat Biryani Masala
1 tbsp Kewra water to sprinkle
a pinch of saffron color mix with 2 tbsp of milk
2 tbsp of ghee
some dry fruits (as per your choice)
50-75 ml of water (1/2 cup)
2 medium size tomatoes, chopped
100-150 gm Soya Chunks
2 tbsp ginger and garlic paste
150 ml beaten yogurt
1 tbsp red chilli powder or (as per taste)
1 tsp kashmirilal mirch powder
2 medium size onions, thinly sliced
salt as per taste
2 bay leaves
2 small cinnamon sticks
3 cloves
4-6 black peppercorns
1 black cardamom
2 green cardamoms
1 tsp cumin seeds
100 ml oil
a cup of fresh mint leaves
2-4 green chillies whole (remove the stems)
1 star anise
3-4 tbsp Shan/Al-Aziz/Rehmat Biryani Masala
1 tbsp Kewra water to sprinkle
a pinch of saffron color mix with 2 tbsp of milk
2 tbsp of ghee
some dry fruits (as per your choice)
50-75 ml of water (1/2 cup)
2 medium size tomatoes, chopped
For Boiling rice:
500 gm Basmati (White or brown) rice
Water required for boiling the rice
salt as per taste
2 bay leaves
2 small cinnamon sticks
2 cloves
2 green cardamoms
1 black cardamom
4-6 black peppercorns
1 star anise
Instructions:
1) Wash and soak basmati (white or brown) rice for 1 hr at least.
2) Take an empty vessel, boil water with some salt and add the Soya Chunks. Cook on medium flame for 15 minutes. Turn off the flame. Drain the excess water, and rinse with cold water and squeeze it till dry. Keep aside.
3) Heat oil into a pot vessel, then add bay leaves, cinnamon sticks, green cardamoms, black peppercorns, star anise, black cardamom and cumin seeds cook till they crackle.
4) Add onion and saute till they turn golden brown, add tomato and some salt, saute for another 5 minutes, then add ginger and garlic paste, red chili powder, kashmirilal mirch powder, Shan/Al-Aziz/Rehmat Biryani Masala, beaten yogurt. Fry for 2 more minutes and add the previously cooked Soya Chunks, add water, if required and cook for 5-10 minutes or until the oil separates.
5) Take an empty vessel, add water as required for boiling the rice, add salt, bay leaves, cinnamon sticks, cloves, green cardamoms, black peppercorns, star anise and black cardamom, bring it to a boil.
6) Add soaked rice into the boiling water and cook further for 10-15 minutes or till rice is cooked about 85%-90%. Now, drain the excess water and set aside. As shown in the picture.
7) Take an empty vessel, now place 1/3 of rice to it and spread it evenly, then add 1/2 of Soya Chunks gravy, 2 green chillies and some mint leaves. Repeat this process for the rest of the Soya Chunk gravy, rice, green chillies and mint leaves.
8) Add food color at the top of the layer. And sprinkle some kewra water. Cover the lid of the vessel and cook the Biryani for 10-15 minutes on very low flame.
9) Take a pan, heat ghee and add peanuts and fry till it turns golden brown. Pour it into the cooked Biryani.
10) Yours Soya Chunks Biryani is ready to serve. Serve hot with Rita or Chutney. As shown in the picture.
If you have any queries regarding this recipe don't forget to share your comment, your comments are valuable for me. It would always be a pleasure for me to serve you....And I'll be back soon with an another exciting recipe...500 gm Basmati (White or brown) rice
Water required for boiling the rice
salt as per taste
2 bay leaves
2 small cinnamon sticks
2 cloves
2 green cardamoms
1 black cardamom
4-6 black peppercorns
1 star anise
Instructions:
1) Wash and soak basmati (white or brown) rice for 1 hr at least.
2) Take an empty vessel, boil water with some salt and add the Soya Chunks. Cook on medium flame for 15 minutes. Turn off the flame. Drain the excess water, and rinse with cold water and squeeze it till dry. Keep aside.
3) Heat oil into a pot vessel, then add bay leaves, cinnamon sticks, green cardamoms, black peppercorns, star anise, black cardamom and cumin seeds cook till they crackle.
4) Add onion and saute till they turn golden brown, add tomato and some salt, saute for another 5 minutes, then add ginger and garlic paste, red chili powder, kashmirilal mirch powder, Shan/Al-Aziz/Rehmat Biryani Masala, beaten yogurt. Fry for 2 more minutes and add the previously cooked Soya Chunks, add water, if required and cook for 5-10 minutes or until the oil separates.
5) Take an empty vessel, add water as required for boiling the rice, add salt, bay leaves, cinnamon sticks, cloves, green cardamoms, black peppercorns, star anise and black cardamom, bring it to a boil.
6) Add soaked rice into the boiling water and cook further for 10-15 minutes or till rice is cooked about 85%-90%. Now, drain the excess water and set aside. As shown in the picture.
7) Take an empty vessel, now place 1/3 of rice to it and spread it evenly, then add 1/2 of Soya Chunks gravy, 2 green chillies and some mint leaves. Repeat this process for the rest of the Soya Chunk gravy, rice, green chillies and mint leaves.
8) Add food color at the top of the layer. And sprinkle some kewra water. Cover the lid of the vessel and cook the Biryani for 10-15 minutes on very low flame.
9) Take a pan, heat ghee and add peanuts and fry till it turns golden brown. Pour it into the cooked Biryani.
10) Yours Soya Chunks Biryani is ready to serve. Serve hot with Rita or Chutney. As shown in the picture.
2) Take an empty vessel, boil water with some salt and add the Soya Chunks. Cook on medium flame for 15 minutes. Turn off the flame. Drain the excess water, and rinse with cold water and squeeze it till dry. Keep aside.
3) Heat oil into a pot vessel, then add bay leaves, cinnamon sticks, green cardamoms, black peppercorns, star anise, black cardamom and cumin seeds cook till they crackle.
4) Add onion and saute till they turn golden brown, add tomato and some salt, saute for another 5 minutes, then add ginger and garlic paste, red chili powder, kashmirilal mirch powder, Shan/Al-Aziz/Rehmat Biryani Masala, beaten yogurt. Fry for 2 more minutes and add the previously cooked Soya Chunks, add water, if required and cook for 5-10 minutes or until the oil separates.
5) Take an empty vessel, add water as required for boiling the rice, add salt, bay leaves, cinnamon sticks, cloves, green cardamoms, black peppercorns, star anise and black cardamom, bring it to a boil.
6) Add soaked rice into the boiling water and cook further for 10-15 minutes or till rice is cooked about 85%-90%. Now, drain the excess water and set aside. As shown in the picture.
7) Take an empty vessel, now place 1/3 of rice to it and spread it evenly, then add 1/2 of Soya Chunks gravy, 2 green chillies and some mint leaves. Repeat this process for the rest of the Soya Chunk gravy, rice, green chillies and mint leaves.
8) Add food color at the top of the layer. And sprinkle some kewra water. Cover the lid of the vessel and cook the Biryani for 10-15 minutes on very low flame.
9) Take a pan, heat ghee and add peanuts and fry till it turns golden brown. Pour it into the cooked Biryani.
10) Yours Soya Chunks Biryani is ready to serve. Serve hot with Rita or Chutney. As shown in the picture.
