0 0
Soya Chunk Biryani | Veg Dum Biryani

Share it on your social network:

Or you can just copy and share this url

Soya Chunk Biryani | Veg Dum Biryani

Soyabean Wadi & Rice Recipe

  • Suitable for vegetarian

Tasty Hi Protein Biryani Recipe.

  • 55min
  • Serves 4
  • Medium




For Soya Chunks

Soya Chunks (सोया चंक्स), Soaked – 2½ cup

Water (पानी) – To boil

Salt (नमक) – 1tsp

Green Chilli (हरी मिर्च), Slit – 2 nos


For Biryani Jhol

Oil (तेल) – ½ cup 

Cinnamon Stick (दालचीनी) – 2 no

Green Cardamom (इलायची) – 6 nos

Pathar Phool (पथर फूल) – a small piece

Shahi Jeera (शाही जीरा) – 2 tsp

Onion (प्याज़), Sliced – 2cups

Ginger Garlic Paste (अदरक लहसुन पेस्ट) – 1½ tbsp  

Water (पानी) – a splash

Turmeric (हल्दी) – 1 tsp

Chilli Powder (मिर्च पाउडर) – 2 tsp

Cardamom Powder (इलायची पाउडर) – ½ tsp

Mace Powder (जावित्री पाउडर) – ½ tsp

Curd (दही) – 1 cup   

Mint Leaves (पुदीना) – ½ cup 

Salt (नमक) – to taste

Water (पानी) – 2½ cups

Kewra Water (केवरा) – ½ tbsp

Rose Water (गुलाब जल) – 1 tbsp

Kasoori Methi Powder (कसूरी मेथी) – a pinch


For Rice

Water (पानी) – 4 lts

Salt (नमक) – 3tbsp

Cardamom (इलायची) – 4-5 nos

Green chilli (हरी मिर्च) – 1 no

Rose Water (गुलाब जल) – 1 tbsp

Kewra Water (केवरा) – ½ tbsp

Basmati Rice (बासमती चावल), Soaked – 3 cups

Garam Masala (गरम मसाला) – 1 pinch 

Saffron (केसर), Dissolved – a dash 

Onions, Fried (तले हुए प्याज) – A handful

Brown Onion Oil (तले हुए प्याज का तेल) – a dash 


Paneer Biryani



Soak the soya in water for 30 min to remove the bad taste. Bring a pot of water to boil. Squeeze out the excess water from the soya and add to the water, add in the green chillies and salt. Boil for at least 5 minutes then strain.
Heat oil in a pan and add in cinnamon, green cardamom and shahi jeera. Wait for the jeera to splutter and add in the onions. Keep stirring and once the onion is browned, strain out the excess oil.


Put the onion back in the pan and add ginger garlic paste along with the splash of water. Bring the heat up and add in the turmeric, red chilli powder, elaichi powder and javitri powder. Cook till the excess water has evaporated.
Add in whisked curd and keep cooking while you stir continuously till the curd boils and the rogan begins separating. Then add in the mint and keep cooking, stirring frequently.


Squeeze the boiled soya chunks and add to the pan. Cook the chunks as you stir and till the masala is bhuna.
Now add in some water along with kewra water and rose water. Cook for 10 minutes. Sprinkle a pinch of kasuri methi in the soya masala once the osya is ready.
Bring a pot of water to boil for the rice. Add the salt into the pot along with green cardamom, green chilli, kewra water and rose water. Once the water comes into rolling boil, add in the rice.


Once the rice is 50% done, use a strainer or perforated spoon to transfer the rice into the pot of Soya chunks. Add a little rice cooking water in the pot as well along with saffron water and the oil used to fry the onions earlier.
Cover the pot and cook on high heat for the first minute to build steam in the pot then lower the heat to dum the biryani and cook for 12 minutes. Close any holes to not allow the steam to escape.
Once the time is over, open the lid and serve hot!


Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

Chawal Aloo Ka Uttapam  | Rice Pancake for Breakfast
Dal Pakori Chaat | Karwa Chauth Spl Recipe
Chawal Aloo Ka Uttapam  | Rice Pancake for Breakfast
Dal Pakori Chaat | Karwa Chauth Spl Recipe

Add Your Comment