Soya Chunks Vegetable Biryani


Just the usual vegetable biryani with the inclusion protein rich soy nuggets. Ah ha !! what a way to camouflage meat.  Not a great deal of taste for your taste buds nor appealing, that’s how they are and its ok to try once in while, specially if it good for you. For many its a tough job to incorporate in the daily menu as kids and even grown-ups shy away with excuses. Adding them to pulav /biryani could be a better start to introduce this to your family and then gradually add to other preparations to cut down on the meat.


Ingredietns 1
20 nos Soya Chunks
3 nos Onions
2 nos Tomato
3 nos Green Chili
1 tsp Ginger Garlic paste
1/2 cup Fresh mint (chopped)
1/2 cup Coriander (Chopped)
1 cup Mixed Vegetables
1/2 tsp Turmeric powder
1 tsp Red chili powder
3 tsp Coriander powder
2 tsp Salt (or to taste)
2 tbsp Oil
2 Tbsp Ghee


Ingredients -2
2 nos Bay leaf
5 nos Cloves
4 inch Cinnamon (break into small pieces)
3 nos cardamom
5 nos Crushed Black pepper
1/2 tsp Cumin seeds


Ingredients 3
2 cups Basmati Rice
2 cups Coconut Milk
2 cups Water


You can get these Soy nuggets at any Indian or Middle-eastern grocers.


I just followed the package instruction to cook. Boil some water in a pan along with a pinch of salt and add the soy chunks to it and let it rolling boil for 5 minutes. Switch off and then let it stay for another 10 minutes.


Then drain all the water and give a nice rinse in cold water. Now you got to squeeze out all the water and keep them aside.


Soya chunks does not have much of an appealing taste so always combine them with other vegetables. My choic eof veggies are carrots, beans and green peas.

In a pan heat oil and add all the dry spices listed under table -2. Le them sizzle, then add chopped onions, slit open green chili, chopped coriander and mint leaves. Fry them for a while , add ginger garlic paste and chopped tomato. Saute until the tomatoes gets mushy. Now add the mixed veggies, soy chunks, turmeric, red chilli powder, coriander powder and salt. Fry for couple of minutes and then switch off.


Meanwhile wash basmati rice and keep aside. At this stage you can either pick pressure cooker or rice cooker for finishing.

1. If using a pressure cooker combine rice, cooked gravy, coconut milk and water in the pan. Cook upto 2 whistles and switch off. Let the steam release, then transfer the content to a wide bowl or tray and pour melted ghee on top and garnish with chopped coriander leaves.

2. I used a rice cooker instead – its the same content but relax mode.

Whichever way you cook its still going to be soy chunks biryani, get the mind set and enjoy with onion raita and colourful salad on the side.



Yield about 3-4 Adult servings. Use less chunks if its your first time.

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9 comments to Soya Chunks Vegetable Biryani

  • Malathi

    Ur website is just irresistible. It is very useful for me since i am newly married. I m lucky that I found this website :-)

  • Priya Balabhaskaran

    You have mentioned 2 cups rice..did you use the small cup which comes along with the rice cooker or the measurement cup???

  • Nila Vin

    Thanks Mullai.

  • anilaselvin

    I tried this recipe today and it came out well. Taste was awesome. I have one thing to ask, when I use a rice cooker for making biriyani, the gravy forms a layer on top without being mixed. Can u please tell me what to do to avoid this.

    • Selvin, once the rice cooker mode changes to warm, you need to transfer the content to a wide bowl or tray. Let the rice air dry for sometime, once it becomes slightly warm then gently mix the layer with rice. It will blend eventually. Some people mix while its cooking and I don’t recommend that. Its the same with pressure cooker too… you got to deal with it. Thanks.

  • hemasen

    Your dish looks super.. i will try it tonight.

  • vasanthi Pandian

    Your soyachunks Biriyani looks super and attractive.Step by step explanatoin is perfect.

  • Cappuccino

    Yummy Mullai ! Love soya chunks briyani. Pics look colorful. Thanx for sharing.

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