Soya Chunks & Beetroot Biryani: A Wholesome Vegetarian Delight
Soya Chunks & Beetroot Biryani is a wonderfully aromatic, colorful, and hearty South Indian-style biryani that blends the earthy sweetness of beetroot with the protein-packed goodness of soya chunks. This vegetarian biryani recipe is enhanced with freshly ground coriander powder, a splash of creamy coconut milk, and a medley of Indian spices, making it a perfect main course for dinner. With its vibrant red hues and delightful flavor profile, this dish not only looks impressive but also offers a nutritious twist on the classic biryani. Let’s dive into the full recipe and learn how to prepare this delicious dish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Basmati Rice | 1-1/2 cups, soaked in water for 20 minutes |
| Beetroot | 1, finely chopped |
| Soy Chunks (Nuggets) | 15-20, soaked in warm water for 20 minutes |
| Onion | 1, finely chopped |
| Tomato | 1, finely chopped |
| Green Chilli | 1, chopped |
| Ginger Garlic Paste | 1/2 tablespoon |
| Mint Leaves (Pudina) | 1 cup |
| Coriander (Dhania) Leaves | 1 cup, finely chopped |
| 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 |
| Oil | 2 tablespoons (preferably groundnut oil) |
| Cloves (Laung) | 4 cloves |
| Cinnamon Stick (Dalchini) | 1/4 stick |
| Bay Leaf (Tej Patta) | 1 leaf |
| Ajwain (Carom Seeds) | 1 teaspoon |
Nutritional Information
This Soya Chunks & Beetroot Biryani is a hearty, nourishing meal that combines the goodness of vegetables and soy protein, offering an excellent source of fiber, protein, vitamins, and minerals.
Per Serving (Approx.)
- Calories: 350-400 kcal
- Protein: 10-12g
- Carbohydrates: 60g
- Fiber: 6g
- Fat: 10g
- Cholesterol: 0mg
- Sodium: 400mg
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Servings: 4-5
Instructions
Step 1: Prepare the Ingredients
Begin by soaking the soya chunks in warm water for about 20 minutes. Once softened, squeeze out any excess water from the soya chunks and chop them into bite-sized pieces. Meanwhile, soak the Basmati rice in enough water for 20 minutes as well. Chop the beetroot, onion, tomato, and green chilli. Set the mint and coriander leaves aside for blending.
Step 2: Make the Mint-Coriander Paste
In a mixer grinder, blend the mint and coriander leaves together with 2 tablespoons of water to form a smooth paste. Set this paste aside for later use.
Step 3: Temper the Spices
Heat 2 tablespoons of oil in a heavy-bottomed pan. Add the cloves, cinnamon stick, bay leaf, and ajwain (carom seeds). Sauté for about 30 seconds, allowing the spices to release their aromatic flavors.
Step 4: Sauté the Onions and Tomatoes
Add the chopped onions and green chillies to the pan. Sauté them until the onions turn golden brown and caramelized. Once the onions are cooked, add the chopped tomatoes and sauté until the tomatoes soften and become mushy.
Step 5: Add the Beetroot and Soya Chunks
Add the finely chopped beetroot and the chopped soya chunks to the pan. Stir well to combine the ingredients.
Step 6: Add the Spices
Now, add the ground mint-coriander paste, turmeric powder, red chilli powder, coriander powder, and salt to taste. Stir everything together until the spices are well incorporated.
Step 7: Cook the Mixture
Add 1 cup of water to the pan, cover it with a lid, and cook on medium heat for about 10 minutes. This will allow the beetroot and soya chunks to cook through and absorb the spices.
Step 8: Add Coconut Milk and Rice
Once the vegetables are cooked, add 2 cups of coconut milk and an additional 1/2 cup of water to the mixture. Stir well and bring it to a boil. Then, add the soaked Basmati rice, lemon juice, and salt to taste. Mix the rice and the vegetable mixture together gently.
Step 9: Cook the Biryani
Cover the pan with a lid and cook the biryani on low-medium heat for about 20-25 minutes, or until the rice is tender and fully cooked. Check the biryani occasionally to ensure it doesn’t burn, and add a little more water if necessary. Once the rice is cooked, fluff it gently with a fork.
Step 10: Serve and Enjoy
Transfer the freshly made Soya Chunks & Beetroot Biryani to a serving dish and serve it hot with a side of Burani Raita, Lauki Raita, or any other raita of your choice for an added touch of flavor and freshness.
Serving Suggestions
Soya Chunks & Beetroot Biryani is a wholesome meal on its own, but it pairs beautifully with a range of raitas or even a simple cucumber salad. The creamy coconut milk complements the earthy flavors of beetroot and soy chunks, creating a satisfying and fulfilling dish that is perfect for dinner.
Tips for Best Results:
- Soaking the soya chunks helps them absorb the spices and flavors, making them tender and flavorful.
- For an extra layer of flavor, you can also add a few fried onions or roasted cashews on top of the biryani before serving.
- Adjust the level of spice by adding more or less red chilli powder or green chillies as per your preference.
This Soya Chunks & Beetroot Biryani is not just delicious but also a great way to incorporate more plant-based proteins into your diet. Enjoy the vibrant colors, aromatic spices, and wholesome goodness of this South Indian-inspired biryani!
