Soya Chunks Biryani Meal Maker Biryani

I have made this easy biryani just with only soya chunks, but you can add other vegetables to the biryani. Considering the health benefits it offers, I try to include it in our diet often. You can prepare many dishes using soya chunks like pulao, curry, fried rice, kurma, nuggets, etc. Soya Chunks do not have a flavor of their own. However, it tends to absorb the flavors well. Today, I am sharing with you an easy method to prepare Soya Chunks/Meal maker biryani using the Instant Pot pressure cooker.

What are Soya Chunks?

Soya chunks are also known as Meal makers, Soya Nuggets, Nutrela Nuggets, Soya Granules, or textured vegetable protein. They are an excellent source of plant-based protein. They are said to lower cholesterol levels, prevent heart diseases, reduce the risk of osteoporosis, control hypertension, blood pressure, etc. They look like meat but are 100% vegetarian.

What are Soya Chunks made up of?

According to Wikipedia, Soya chunks are made from defatted soy flour, a by-product of extracting soybean oil. It has a protein content that is equal to that of meat. It is quick and also easy to cook.

Ingredients

You will need the following main ingredients to make this soya chunks biryani recipe.

How to Make Soya Chunks Biryani/Meal Maker Biryani

Soaking the Soya Chunks

Soak 1 cup of soya chunks in 2 cups of hot water for at least 15 minutes until they soften.

Marinate the Soya Chunks

Squeeze out all the water from the soya chunks and transfer it to a bowl. Add thick yogurt (curd) and spices like turmeric, red chili powder, and salt. Mix everything well until they are well coated. Cover and allow it to marinate for at least 30 minutes.

To Cook Biryani in Instant Pot

Press SAUTE on Instant Pot. Heat oil (or ghee), then add all the whole spices, and saute for a few seconds until fragrant. Add sliced onions, and saute for 2-3 minutes until they turn soft and light brown - stir regularly. Then add ginger garlic paste, green chilies and saute for another few minutes till the raw smell of the ginger garlic goes away. Add finely chopped tomatoes along with spices like turmeric, red chili powder, biryani masala, salt, and cook until tomatoes are soft and mushy. Add the marinated soya chunks and cook for 1-2 minutes. Keep stirring. Else masala paste may get burnt. Next, add coriander and mint leaves and mix well. Add rinsed basmati rice, water, and give a stir. Select “MANUAL/PRESSURE COOK” (High Pressure) and adjust the time to 5 minutes. After the pot beeps, Natural Pressure Release for 5 minutes, and then quick release the remaining pressure. Add 1 tablespoon of ghee (if preferred) and garnish with coriander leaves. Fluff up the rice using a fork. Instant pot pressure cooker Soya chunks Biryani is ready. Garnish with fried onions, and cashews, to make it rich. Serve with Raita or plain yogurt.

Stovetop Pressure Cooker Method

Follow the same steps as Instant Pot in a stovetop pressure cooker and close the lid. Cook for 2 whistles on medium flame. All other steps remain the same.

Serving Suggestions

Serve Soya Biryani with a side of raita or kurma along with Mango Lassi.

Storage Suggestions

Storage: Leftover soya biryani will last in the refrigerator for 1 to 2 days when stored in an airtight container. Freezer: You can freeze in a freezer-safe container or ziplock for up to 2 months in the freezer. Make sure to cool down the soya biryani to room temperature before storing it in the freezer. Reheat: Add a few tablespoons of water and reheat in a microwave or stovetop until warm through.

Tips to Make the Best Soya Biryani Recipe

Soaking Soya Chunks: Soak the soya chunks in hot water for at least 15 minutes to soften them. Microwave: You can also mix together soya chunks, and water, in a bowl and cook in the microwave for 2-3 minutes to save time. Marinating the Soya Chunks: Marinating the soya is an optional step, but I highly recommend it because it enhances the biryani flavors. Spices: Increase or decrease spices according to your preference.