Soya Chunks also know as meal maker is said to lower cholesterol levels, prevents heart diseases, reduces the risk of osteoporosis, controls hypertension, blood pressure, aids in weight loss etc. According to Wikipedia soya chunks is a defatted soy flour product, a by-product of extracting soybean oil. It has protein content equal to that of meat. It is quick and also easy to cook.Considering the health benefits it offers, I make it a point to include it in our diet often. You can prepare many dishes using soya chunks like soya chunks curry, kurma and even add them to your pulaos, soups, stir fries etc. Though it does not have flavor of its own, it has the tendency to absorb the flavorings well. Today I am going to share with you an easy method to prepare Soya Chunks biryani using the pressure cooker.
How to make Soya Chunks Biryani in pressure cooker
Prep time - under 10 mins (minus the soaking time)
Cook time -under 30 mins
Serves - 2
Basmati Rice - 1 cup
Soya Chunks -10-12
Onion - 3/4 cup thinly sliced
Green chilli -1-2 slit
Fresh green peas - 1/4 cup (you can use frozen peas also)
Thin coconut milk -1 3/4 cup
Fresh lemon juice -1 tbsp
Turmeric powder -1/4 tsp
Chilli Powder - 1 tsp
Garam masala powder -1 tsp
For grinding masala
Onion - 1 medium size
Ginger - 1 inch piece
Garlic -3-4 cloves
Green chilli - 1 small
Coriander leaves -fistful
Mint leaves - fstful
For the seasoning
Oil - 2 tbsp
Cinnamon - 1 inch piece
Cloves - 2
Cardamom - 1
Bay leaf -1
Soak basmati rice in water for 20 minutes. Drain the water completely and keep it aside.
Bring water to boil, add soya chunks, salt and switch off the flame. Let it remain soaked for 30 minutes. After 30 minutes, squeeze out the water, rinse well in running water and squeeze out the water again.Cut it into 2 and keep it aside. You can marinate the soya chunks in a little ground masala if preferred.
Grind the ingredients mentioned under grinding and keep it ready.This is the masala.(onion, ginger, garlic, green chilli, coriander and mint leaves)
Heat oil in a pressure pan, add the ingredients mentioned under seasoning.
Add thinly sliced onions, green chillies and saute until onions turn pink.
Now add the ground paste and saute until the raw flavor goes. Add peas, turmeric powder, chilli powder, garam masala powder and the soya chunks.
Saute for 2-3 minutes and then add the drained rice.Saute for a minute, add lemon juice, thin coconut milk and salt needed.(approximately 2 tsp salt for 1 cup of rice) Mix well and close the cooker without weight. Keep the flame in medium.
Once the rice is half cooked, stir the contents and close the cooker with weight. Keep it in very low flame for 4-6 minutes and switch off. Open the cooker once the pressure subsides, gently fluff the rice with a fork. Serve hot with pachadi/ raita or any tomato based gravy.
This biryani also makes a perfect lunch box recipe and is very good for growing children as it is rich in protein.
Note - You can fry the drained basmati rice in a tsp of ghee for added flavor.
You might love my Soya Chunks curry also.
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