Soya Biryani Recipe

Soya Biryani Recipe

50 mins
6-7 people
15 mins



Hey there, fellow food enthusiasts! Today, I'm thrilled to share with you one of my all-time favorite recipes - Soya Biryani. But before we dive into the aromatic blend of spices and the mouthwatering flavors, let me take you on a journey back in time to when I first discovered this delightful dish.


It was a lazy Sunday afternoon, and I was in the mood to experiment in the kitchen. As I rummaged through my pantry, I stumbled upon a pack of soya chunks tucked away in a corner. Intrigued by their texture and versatility, I decided to incorporate them into a biryani recipe. Little did I know that this impromptu creation would become a regular feature on my dining table!


The beauty of Soya Biryani lies in its ability to marry the rich flavors of traditional biryani with the wholesome goodness of soya chunks. With each bite, you're treated to a symphony of spices, herbs, and tender soya, making it a feast for both the palate and the soul. So without further ado, let's embark on this culinary adventure together!




Recipe of Soya Biryani




For Biryani Rice:

  • 2 cups Basmati rice, soaked
  • 3 Black cardamoms
  • 1 Mace
  • 5-6 Bay leaves
  • 7 Green cardamoms
  • 10-12 Cloves
  • 18-20 Black peppercorns
  • 3 cups Sliced onions
  • 15-16 Coriander stems
  • 3 tbsp Ghee
  • 2 tbsp Oil
  • 2 tbsp Ginger-garlic paste
  • 1/2 tbsp Turmeric powder
  • 1/2 tbsp Red chilli powder
  • 1/2 tbsp Coriander powder
  • Salt, to taste
  • Water, as required
  • 1/2 cup Curd
  • 20-22 Mint leaves
  • 1 1/2 tbsp Biryani masala
  • 1 tbsp Kevda water
  • 1/4 cup Milk
  • 12-15 strands Saffron
  • 2 tbsp Fresh cream
  • 2-3 Green chillies, julienned
  • 1 tbsp Chopped coriander
  • 1 tbsp Ginger juliennes

For Onion Barista:

  • 2 tbsp Oil
  • Sliced onions

For Soya Biryani Gravy:

  • 2 cups Soya chunks, boiled
  • 2 tbsp Oil
  • 1 Bay leaf
  • 1 Cinnamon stick
  • 1 Mace
  • 3 Black cardamoms
  • 7 Green cardamoms
  • 10-12 Cloves
  • 20-22 Black peppercorns
  • 2 cups Sliced onions
  • 2 tbsp Ginger-garlic paste
  • 1/2 tbsp Red chilli powder
  • 1/2 tbsp Turmeric powder
  • 1/2 tbsp Coriander powder
  • 1/2 tbsp Jeera (cumin) powder
  • 2-3 Green chillies, slit
  • 15-16 Mint leaves
  • Salt, to taste
  • Water, as required
  • 1/2 cup Chopped coriander

For Pomegranate Raita:

  • 1/2 cup Curd
  • 1/2 tsp Salt
  • 1/2 tsp Red chilli powder
  • 1/2 tsp Coriander powder
  • 1/2 tsp Roasted jeera powder
  • 1/4 cup Pomegranate seeds
  • 1 tbsp Fried garlic





  1. Biryani Rice:

    • In a piece of muslin cloth, make a potli containing black cardamoms, green cardamoms, cloves, black peppercorns, and mace.
    • Boil water in a pan. Add the potli, bay leaves, coriander stems, ghee, salt, mint leaves, and kevda water. Boil for 3-4 minutes.
    • Add soaked rice and cook until 60% done. Strain the rice and keep aside.
  2. Onion Barista:

    • Heat oil in a pan and deep fry the sliced onions until light golden brown. Remove and set aside to cool.
  3. Soya Biryani Gravy:

    • Heat oil in a pan. Add bay leaf, cinnamon, mace, black cardamoms, green cardamoms, cloves, and black peppercorns. Let them crackle.
    • Add sliced onions and cook until golden brown.
    • Add ginger-garlic paste and sauté until the raw smell disappears.
    • Add red chilli powder, turmeric powder, coriander powder, jeera powder, and salt. Mix well.
    • Add curd and mix. Then add boiled soya chunks, coriander stems, slit green chillies, mint leaves, and water. Cook until the gravy thickens.
  4. Pomegranate Raita:

    • In a bowl, mix curd, salt, red chilli powder, coriander powder, roasted jeera powder, pomegranate seeds, and fried garlic.
  5. Assembly:

    • In a thick bottomed pan, layer the biryani with all components. Start with gravy, followed by rice, onion barista, mint leaves, green chilli, chopped coriander, and ginger juliennes. Repeat.
    • Cover and seal the pan with dough. Cook on low flame for 15-18 minutes.
    • Once done, open the seal and let it rest for 1-2 minutes.
  6. Serving:

    • Serve the hot Soya Biryani with Pomegranate Raita.


Enjoy your flavorful Soya Biryani with Pomegranate Raita!




About the Recipe


Soya Biryani is a vegetarian delight that combines the fragrant spices of biryani with the protein-packed goodness of soya chunks. The dish features a medley of aromatic ingredients such as onions, garlic, ginger, and a blend of traditional Indian spices like turmeric, cumin, and coriander powder. The soya chunks, marinated in a flavorful mixture, add a meaty texture and depth to the dish, making it a hearty and satisfying meal option for vegetarians and meat-lovers alike.


To prepare Soya Biryani, begin by sautéing onions until golden brown, then adding a paste of ginger and garlic. Next, add the marinated soya chunks and cook until they are tender and infused with the aromatic spices. Layer the cooked rice and soya mixture in a pot, garnish with fresh herbs like mint and coriander, and allow it to steam until the flavors meld together beautifully.


Soya Biryani is not only a delicious meal option but also a nutritious one, thanks to the high protein content of soya chunks. It's perfect for gatherings, special occasions, or simply when you're craving a comforting and flavorful dish that's easy to prepare.



Cooking Tips


  • Golden Brown Onions: Take your time to sauté the onions until they are golden brown. This step adds depth and sweetness to the dish.
  • Marinating Soya Chunks: Marinate the soya chunks in a flavorful mixture of spices and yogurt for at least 30 minutes to ensure they absorb maximum flavor.
  • Layering Technique: When layering the rice and soya mixture, ensure even distribution to ensure every bite is packed with flavor.
  • Steaming Process: Allow the biryani to steam on low heat to allow the flavors to meld together and the rice to absorb the aromas fully.
  • Garnish with Fresh Herbs: Finish off your Soya Biryani with a generous garnish of fresh mint and coriander leaves for a burst of freshness and color.



Pairing Guide


Soya Biryani pairs beautifully with a variety of accompaniments, enhancing its flavors and creating a balanced meal experience. Here are some delicious pairing options to complement your Soya Biryani:


  • Raita: A cooling cucumber or onion raita adds a refreshing contrast to the bold flavors of the biryani.
  • Salad: A crisp and fresh salad with lettuce, tomatoes, cucumbers, and a tangy dressing provides a light and refreshing accompaniment.
  • Papad: Crispy papadum or roasted papad adds a crunchy texture and an extra layer of flavor to the meal.
  • Pickles: Spicy mango or lime pickles offer a tangy and zesty contrast to the rich and aromatic biryani.


Experiment with different combinations to find your perfect pairing and elevate your Soya Biryani experience!




Frequently Asked Questions about Soya Biryani


  1. Is Soya Biryani suitable for vegetarians?

    • Yes, Soya Biryani is a vegetarian dish made with soya chunks as the main protein source, making it suitable for vegetarians.
  2. Can I use frozen soya chunks for this recipe?

    • Yes, you can use frozen soya chunks for convenience. Just make sure to thaw them before marinating and cooking.
  3. Can I substitute soya chunks with tofu?

    • While tofu can be used as a substitute for soya chunks, keep in mind that it will alter the texture and flavor of the dish slightly.
  4. How long does it take to marinate the soya chunks?

    • It's best to marinate the soya chunks for at least 30 minutes to allow them to absorb the flavors fully.
  5. Can I make Soya Biryani in advance?

    • Yes, you can prepare the Soya Biryani in advance and store it in an airtight container in the refrigerator for up to 2-3 days. Simply reheat before serving.
  6. What kind of rice is best for Soya Biryani?

    • Long-grain basmati rice works best for Soya Biryani as it cooks up fluffy and aromatic, adding to the overall texture and flavor of the dish.
  7. Can I add vegetables to Soya Biryani?

    • Absolutely! Feel free to add your favorite vegetables like carrots, peas, bell peppers, or potatoes to enhance the nutritional value and taste of the biryani.
  8. Is Soya Biryani spicy?

    • The level of spiciness can be adjusted according to personal preference by controlling the amount of chili powder and green chilies added to the recipe.
  9. Can I freeze Soya Biryani for later use?

    • Yes, you can freeze Soya Biryani in an airtight container for up to 1 month. Thaw overnight in the refrigerator before reheating.
  10. What can I serve with Soya Biryani?

    • Soya Biryani pairs well with a variety of side dishes such as raita, salad, papad, and pickles, enhancing the overall dining experience.