I consider Meal Maker from childhood, those soya chunks made a ordinary appearance in many of the dishes that Amma made. Those had been the days when I was ingesting meat and keep in mind the meal maker soya chunks being included in all vegetable biryanis and gravies. Since it tasted and seemed very a whole lot like meat, it made a first-rate impact on many of us. I am no longer sure why Amma stopped the use of this in her cooking.
It’s been almost 20 years or greater in view that I have last viewed it being used in our home. Of route this time it used to be me who was cooking. I remembered this again after seeing my office cook dinner using it in her well-known Vegetable Biryani. She makes one extraordinary biryani and adding these soya chunks makes all people assume it to be a nonveg biryani and revel in it even more.
Talking to hubby pricey about protein and how vital it is to include in our food plan when he used to be lately on a veg diet, he wanted me to get these soya chunks for him. After buying a packet of these soya chunks, I naturally desired to see the distinct ways I can include. The first one would needless to say be the vegetable rice. And that’s what I made. Looking back, perhaps I brought more in my enthusiasm. Also, I assumed my boys will no longer discover out the distinction but I used to be wrong. They knew it right away that it wasn’t meat and wouldn’t devour it. So in the quit hubby pricey ended up ingesting the major part of the soya.
Soya Vegetable Biryani is a spicy one pot meal, the usage of soya chunks or meal maker alongside with vegetables. This Biryani can go well with your lunch box or your birthday party table.
Course: Lunch Box, Main Dish – Rice
Cuisine: My Kitchen
By Cook Method: Stovetop
Occasion: Kids Lunch Box, Party
By Diet: Kid Friendly
For the Soya Chunks
1 cup Soya Chunks
4 cups Water
A Pinch Salt
A Pinch Turmeric powder
For the Rice:
1 cup Basmati Rice you can use Short Grain Rice like seeraga samba as well.
1/2 cup Onions julienne
1 medium Tomatoes
1/2 tsp Ginger Garlic paste
3/4 tsp Red Chilli powder
4 nos Green Chillies
1 cup Mixed Vegetables I used Carrot, Beans, and Potatoes, chopped
1.75 cups Water
Salt to taste
2 tsp Cooking Oil
2 tsp Ghee
Mint leaves handful
Coriander leaves handful
Coriander leaves for garnishing
1/4 tsp Garam Masala
Whole Spices
1 Bay leaf
1 inch Cinnamon
2 Cloves
1 Cardamom
1 Javatri
1 Anise Star
Soya Vegetable Biryani
Boil the Soya Chunks
You can both boil the soya chunks in a pressure cooker for a whistle or in an open pan with enough water for 10 mins. Add the salt and turmeric to the water, once boiled, drain and allow to cool. Squeeze out extra water from the soya chunks.
For the Rice.
Clean and soak rice for 15 mins in water. Wash and prep the greens and preserve it aside.
Heat the oil in a non-stick pan. Add all the complete spices. Saute well, then add the onions, Green Chillies. Sauté till the onions grow to be brown in colour.
Then add ginger garlic paste. Fry for 1 min, then add the mint leaves, coriander leaves. After that add chopped tomatoes, salt, chilli powder, saute well until mushy.
Next goes the Vegetables, salt, and chilli powder. Fry for 5 minutes with a lid covered.
Now add the drained soya chunks, saute properly and simmer for 5 mins. Let the soya get blended properly with the masalas.
Once the soya is nicely protected with masala, add the water, deliver to boil. When the water begins rolling, add drained rice and cover. Simmer until the prepare dinner is cooked well.
It takes about 10 – 15 mins for the rice and the vegetables to get cooked well. When it’s nearly done, add the ghee and cover again.
Keep it in the vessel for 5 to 10 mins, so that it gets settled down.
Serve with Onion raita.

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