How long does Soy Chunks Biryani keep in the fridge?

Soy Chunks Biryani keeps 3 to 4 days refrigerated in an airtight container. Reheat on the stove or microwave until piping hot before serving. We do not recommend freezing tempered dishes since the spices dull after thaw.

Can I make Soy Chunks Biryani ahead of time?

Yes. Soy Chunks Biryani is a great make-ahead dish. Cook it fully, cool to room temperature, and refrigerate. Most north indian vegan dishes taste better the next day once the masala has had time to meld.

What can I serve with Soy Chunks Biryani?

Classic pairings include standalone. For a complete north indian thali, add a dal, a dry sabzi, papad, and a sweet ending.

North Indian VeganRice Medium-Hot

Soy Chunks Biryani

Name: Soy Chunks Biryani
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 2 cups soy chunks, soaked in hot salted water, squeezed; 2 cups basmati rice, soaked 30 min; 1 cup coconut yoghurt; 2 tbsp ginger-garlic paste; 2 green chillies, slit; 2 tsp Kashmiri chilli; 1 tbsp biryani masala; 1 tsp turmeric; 0.5 cup mint; 0.5 cup coriander; 3 large onions, sliced and fried golden; 3 tbsp vegan ghee; 0.25 cup warm plant milk + pinch saffron; 1 tsp salt

Rate this recipe:

Dum layered rice

Time: 70 min
Serves: 4
Calories: 560 kcal
Protein: 30 g

0:00 / 1:44

Changes voice accent · Recipe stays in English

Method

1Marinate squeezed soy chunks in yoghurt, ginger-garlic, chilli, biryani masala, turmeric, salt, half the birista and herbs — 30 minutes.
2Boil halfway rice in salted spiced water (cardamom, cinnamon, bay) to 70%; drain.
3Cook marinated soy 6 minutes in 1 tbsp vegan ghee till masala clings.
4In a heavy pot: soy at base, then half rice, half remaining birista, herbs and ghee. Repeat. Drizzle saffron milk on top.
5Cover tight; dum on highest heat 3 minutes, then lowest 30 minutes.
6Rest 10 minutes; fluff gently from the side. Serve with cucumber raita (coconut).

About this recipe

Soy chunks soak up the masala like chicken. ~30 g protein per plate.

Ingredients

Method

About this recipe

Tags

More from North Indian