Soya Chunks and Beetroot Biryani Recipe
If you’re in the mood for a flavorful, hearty, and nutrient-packed dish, this Soya Chunks and Beetroot Biryani is a perfect choice. This vegetarian biryani combines the earthy richness of beetroot with the protein-packed goodness of soy chunks. A fragrant blend of spices, fresh mint, and coriander creates a dish that is both aromatic and satisfying. Whether you’re planning a cozy dinner or looking to impress guests, this biryani recipe will deliver on both flavor and presentation.
Ingredients
| Ingredient | Quantity |
|---|---|
| Basmati rice (soaked in water for 20 minutes) | 1-1/2 cups |
| Beetroot (finely chopped) | 1 |
| Soy Chunks (Nuggets, soaked in warm water for 20 minutes) | 15-20 |
| Onion (finely chopped) | 1 |
| Tomato (finely chopped) | 1 |
| Green Chilli (chopped) | 1 |
| Ginger Garlic Paste | 1/2 tablespoon |
| Mint Leaves (Pudina) | 1 cup |
| Coriander Leaves (Dhania, finely chopped) | 1 cup |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Red Chilli Powder | 1/2 teaspoon |
| Coriander Powder (Dhania) | 2 teaspoons |
| Salt | To taste |
| Lemon Juice | 1 teaspoon |
| Coconut Milk | 2 cups |
| Sunflower Oil | 2 tablespoons |
| Cloves (Laung) | 4 cloves |
| Cinnamon Stick (Dalchini) | 1/4 stick |
| Bay Leaf (Tej Patta) | 1 |
| Ajwain (Carom Seeds) | 1 teaspoon |
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 70 minutes
- Servings: 4
Cuisine
- Cuisine: Indian
- Course: Dinner
- Diet: Vegetarian
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 340 kcal |
| Protein | 8g |
| Carbohydrates | 65g |
| Fiber | 5g |
| Fat | 6g |
| Saturated Fat | 1g |
| Sodium | 400mg |
Instructions
Step 1: Prepare the Ingredients
- Soak the Soy Chunks: Start by soaking the soy chunks in warm water for 20 minutes. Once they are soft, squeeze out the excess water and set them aside. Then, chop the soaked soy chunks into bite-sized pieces.
- Prepare the Mint-Coriander Paste: In a blender, grind together the mint and coriander leaves with 2 tablespoons of water to form a smooth paste. Set this aside.
Step 2: Cooking the Biryani
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Heat Oil and Temper Spices: In a heavy-bottomed pan, heat 2 tablespoons of sunflower oil over medium heat. Once the oil is hot, add the cloves, cinnamon stick, bay leaf, and ajwain seeds. Sauté them for about 30 seconds until the spices release their aroma.
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Sauté Onions and Green Chilli: Add the finely chopped onions and green chilli to the pan. Sauté them until the onions turn golden brown, about 5-7 minutes. This caramelization enhances the flavor of the biryani.
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Add Tomatoes and Beetroot: Once the onions are caramelized, add the chopped tomatoes. Cook until the tomatoes soften and become mushy. Then, add the chopped beetroot and sauté for another 5 minutes. The beetroot will begin to release its earthy flavor.
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Add Soy Chunks and Spices: Now, add the prepared soy chunks and stir well. Follow with the ground mint-coriander paste, turmeric powder, red chili powder, coriander powder, and salt to taste. Stir everything together to ensure the soy chunks and beetroot are well-coated with the spices.
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Cook with Water: Add 1 cup of water to the pan, cover with a lid, and let the mixture cook for 10 minutes. The vegetables will soften, and the flavors will meld together.
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Add Coconut Milk and Rice: After 10 minutes, pour in the coconut milk and 1/2 cup of water. Bring the mixture to a boil. Once it starts boiling, add the soaked and drained basmati rice, lemon juice, and additional salt to taste. Mix everything gently, ensuring the rice is well-coated with the coconut milk and spices.
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Cook the Biryani: Cover the pan with a lid and reduce the heat to low-medium. Let the biryani cook for about 20-25 minutes, or until the rice is fully cooked and the liquid has been absorbed. Make sure to fluff the rice with a fork once it’s done.
Step 3: Serve
Once the biryani is cooked, fluff it gently with a fork. Transfer the Soya Chunks and Beetroot Biryani to a serving dish or plate. Serve it hot with a side of Burani Raita, Lauki Raita, or any raita of your choice.
Tips for the Perfect Soya Chunks and Beetroot Biryani
- Soy Chunks: Make sure the soy chunks are soaked well in warm water for the perfect texture. You can also use TVP (Textured Vegetable Protein) if soy chunks aren’t available.
- Coconut Milk: The coconut milk adds a creamy texture and enhances the overall flavor of the biryani. If you prefer a lighter version, you can use low-fat coconut milk.
- Rice: Always soak basmati rice for at least 20 minutes before cooking. This helps to get long, fluffy grains when the biryani is cooked.
- Spices: Adjust the spice levels to your liking. You can add more chili if you prefer a spicier biryani or reduce the chili for a milder version.
Variations and Additions
- Vegetables: You can add other vegetables like carrots, peas, or potatoes to make this biryani even more colorful and nutritious.
- Nuts and Raisins: For a richer flavor, consider adding fried cashews, almonds, or raisins as a garnish.
- Herbs: Fresh herbs like cilantro or mint can be added as a garnish to enhance the biryani’s freshness.
This Soya Chunks and Beetroot Biryani is a delightful twist on the traditional biryani, combining plant-based protein with the natural sweetness of beets and aromatic spices. It’s the perfect dish to serve for a family meal or a dinner gathering, offering a satisfying, wholesome meal in one pot. Enjoy!
