Soya chunks are called by various names in India like soya nuggets, soya vadi, Meal Maker, textured vegetable protein, nutri-nuggets and also “vegetarian’s meat.” Basically they are a kind of a mock meat made from defatted soya flour.

The Meal Maker soya chunks give the biryani a meaty quality while omitting the meat, which is great for a vegetarian like myself. When cooked, the chunks have a soft, almost meaty texture that absorbs any flavors you throw at it.


Prepping Soya

  • 1 cup soya chunks
  • 3 cups water
  • 1 pinch salt

For biryani gravy

  • 3tbsp oil
  • 1 sliced Onion
  • 1tbsp Ginger garlic paste
  • 4 -7Green chillies
  • 1 chopped Tomato
  • 1 tbsp Garam Masala powder
  • Soya chunks prepared earlier
  • Salt as required

Cooking Rice

  • 2 cups basmati rice soaked
  • 1tbsp oil
  • 1 inch cinnamon
  • 1tsp cumin seeds
  • 1tsp funnel seeds
  • 1tsp black pepper
  • 4 cloves
  • 4 green cardamom
  • 2 black cardamom
  • 1 tbsp salt

For layer

  • Saffron milk
  • 1tbsp garam masala powder
  • 2 tablespoons chopped coriander
  • 2 tablespoons chopped mint


Rinse 1 cup soya chunks a few times. Next, place the soya chunks, 3 cups water and 1 pinch of salt in a pan.Bring to a boil and then further cook for 5 minutes.In a strainer drain the water. Rinse soya chunks again in fresh water. Again drain the water and squeeze the chunks thoroughly to remove any excess water and moisture. Set aside.


Heat oil in a pan, add onions fry them till golden brown now add soya chunks fry it for a couple of minutes.

Add ginger garlic paste saute for 4 to 5 minutes, now add green chillies, garam masala powder, salt and tomatoes.

Give a nice mix. Cover the vessel and cook for 7 to 10 minutes on low flame. Now open the lid and saute it untill the oil seperates.


Add cumin seed, funnel seeds, black pepper, cloves, green cardamom, black cardamom, salt and cinnamon stick. Bring it to boil now add Soaked rice and cook about 80 percent, using a strainer, drain all the water. Rinse the rice gently in water. Simply move the strainer all around the water with a gently force of the water. Drain all the water. Now add rice to the prepared soya gravy. Make a proper cover of rice upon the gravy as in the picture.

Layer garnishing

Now add saffron milk and sprinkle garam masala, coriander leaves, mint leaves and cover it for 10 more minutes on low flame.

Biryani is ready to serve, enjoy the meal.

You can use food colour with kewra water as a substitute of saffron milk.
In place of garam masala you can also use biryani masala.
Take a deep pan with thick bottom, it will help to cook biryani properly.

You can make this biryani in pressure cooker also, following the same procedure .

Leave a Reply

Your email address will not be published. Required fields are marked *