Soya Chunks Biryani in Pressure Cooker - simple recipe

Soya Chunks Biryani in pressure cooker 

Biryani is a fragrant, flavorful, and richly spiced rice dish, Each region in India has its own style of biryani, like Hyderabadi, Lucknowi, or Kolkata biryani, each with slight variations in ingredients and preparation.

Here’s an easy Pressure Cooker Soya Chunks Biryani recipe that’s quick and perfect for a busy day:

Ingredients:

• 1 cup basmati rice
• 1 cup soya chunks 
• 1 small cauliflower, cut into florets
• 1 large onion, thinly sliced
• 1 tomato, chopped
• 1/4 cup yogurt
• 1-2 green chilies, slit (optional)
• 1 tablespoon ginger-garlic paste
• 2 tablespoons biryani masala
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 2 tablespoons oil or ghee
• 1 bay leaf
• 2-3 cloves
• 1-inch cinnamon stick
• 1-2 cardamom pods
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint leaves, chopped
• Salt to taste
• 2 cups water or vegetable broth
• 1 teaspoon lemon juice

Instructions:

1. Prepare the soya chunks:

• Boil 2 cups of water and add the soya chunks. Let them boil for 5-7 minutes until soft. Drain, rinse in cold water, and squeeze out excess water. Set aside.

3. Blanch the cauliflower:

• In a pot of boiling water, blanch the cauliflower florets for 3-4 minutes until slightly tender but not fully cooked. Drain and set aside. 

 2. Rinse the rice:

• Rinse the basmati rice under cold water until it runs clear. Soak the rice for 15 minutes, then drain and set aside.

4 . Marinate vegetables for biryani: 

• In a large bowl, mix together the yogurt, ginger-garlic paste, biryani masala, chili powder, turmeric, cumin powder, garam masala, lemon juice, chopped coriander, and mint leaves. Add salt to taste. You can also add a bit of oil to help the marinate stick to the vegetables. 

• Add the prepared soya chunks and cauliflower to the marinate. Gently toss them to coat the vegetables evenly with yogurt mixture. Let the vegetables marinate for at least 30 minutes. For deeper flavor, you can marinate them for up to 2 hours in the refrigerator. 

3. Heat oil and cook biryani :

• Heat oil or ghee in a pressure cooker on medium heat. Add cumin seeds, bay leaf, cloves, cinnamon, and cardamom. Sauté until aromatic. 

• Add sliced onions and sauté until golden brown, about 5 minutes. 

• Add ginger-garlic paste and green chilies(if using), and sauté for 1-2 minutes until the raw smell disappears. 

• Add chopped tomatoes, chopped coriander leaves, and chopped mint leaves. 

• Add marinated soya chunks mixture, Stir well so that they are coated with the spices. Cook for 3-4 minutes.

• Add soaked rice to the cooker. Pour in 2 cups of water or broth. Stir gently to combine. 

• Close the lid of the pressure cooker. Cook on high heat for 2 whistles. Then turn off the heat and let the pressure release naturally. 

• Once the pressure is released, open the lid. Fluff the biryani with a fork, drizzle with lemon juice, and garnish with chopped cilantro and mint leaves.

• Pressure Cooker Soya Chunks Biryani is ready.

Watch how to make Pressure Cooker Soya Chunks Biryani:

6. Serve:

• Serve biryani hot with raita or a simple salad on the side!

Enjoy your delicious homemade flavorful Soya Chunks and Cauliflower biryani!