Soy Biryani

Soy biryani is a delicious protein-rich vegetable biryani. Soy is very good for women over 40 as it contains a substance similar to estrogen (female hormone). Soy, a protein-rich bean, is also good for growing children.

I prefer simple home-made vegetable biryani; usually vegetable biryani served in restaurants (renowned for biryani) are greasy, overly spiced, half-cooked rice tossed with few vegetables; because those restaurants are primarily concentrating on succulent non-veg biryani.

Soy biryani is apt for people who wants to make a transition into vegetarian diet as soy chunks would give a feel of meat.

Serving Soy Biryani:

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Briyani & curd rice combo is one of the favorite meals for South Indians. Soy biryani tastes best with crunchy cucumber salad; roasted chickpeas (bengal gram) chutney may be used as a side for curd rice. Please click on the images below for their recipes.

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Here is the recipe for soy briyani:

Time taken: 40 min

Serves : 4

Ingredients:

  1. Basmati Rice – 2 cups (400 g)
  2. Soy chunks – 1 cup
  3. Water – 4 cups (800 ml)
  4. Vegetable Oil – 1/2 cup (100 ml)
  5. Ghee (clarified butter) – 1 tsp
  6. Turmeric powder – 1 tsp
  7.  Salt – 2 tsp

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Vegetables: 

  1. Carrot (large) – 1 No
  2. Beans – 200 g
  3. Potato (large) – 1 No
  4. Capsicum –  1 No
  5. Fresh peas – 1/2 cup (100 g)
  6. Tomatoes – 4 Nos
  7. Mint leaves – 1/4 cup

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For Grinding:

  1. Green chillies – 6 Nos
  2. Onions (medium sized) – 2 Nos.
  3. Ginger – 2 inch length
  4. Garlic –  8 pods
  5. Cloves – 8 Nos.
  6. Cardamom – 2 Nos
  7. Cinnamon – 2 inch length

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Mise en place:

  • Wash rice & soak them in 800 ml of water along with soy chunks.
  • Wash all vegetables & chop them into small cubes.
  • Wash mint leaves & chop them finely.
  • Grind all ingredients “For Grinding” into a smooth paste and keep aside.

Cooking Method:

  • Heat oil in a heavy bottom pressure cooker, add all chopped vegetables and mint leaves.
  • Saute vegetables in medium flame.
  • Add ground masala into sauteed vegetables and saute till oil separates.
  • Add turmeric powder & fry for 30 sec.
  • Add rice soaking water & salt and bring to a boil.
  • Add soaked rice & soy chunks, mix them well and bring to a boil.
  • Now close the pressure cooker and simmer for 10 min.
  • When pressure releases add 1 tsp ghee and allow to settle for 3-5 minutes.
  • Gently mix rice & vegetables with wooden spatula and serve hot delicious soy biryani.

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Please Note: 

If you want this simple moderately spiced vegetable biryani to be spicier:

  • Add anistar (1 No) while heating oil.
  • Add a teaspoon of red chillies powder along with turmeric powder.
  • Add lemon juice (extracted from half a lemon) just before closing pressure cooker.
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