Another mouth-watering and nutrition-packed version of the traditional biryani is soya biryani, with soy chunks as the primary protein. This recipe for soya biryani is perfect for vegetarians or someone who loves to have the flavour of true biryani without the flesh. The soya biryani chunks absorb the aromatic spices and flavours, making each bite mouth-wateringly savoury and satisfying. This soya biryani recipe is prepared by deep-frying the soy chunks first and allowing excess water to pass out of it, then marinating in the yoghurt-ginger-garlic paste-spice mixture with aromatic spices like garam masala, turmeric, and chilli powder. In the meantime, the basmati rice is cooked separately with whole spices cinnamon, cloves, and cardamoms used here, which give rich flavour to the rice. Alternating layers of marinated soy chunks and cooked rice are prepared in a large pan or pressure cooker. Intermediate crunchy fried onions add texture as well as flavour between the layers. It is slow-cooked or steamed, all flavours mingling, allowing rice and soy to absorb spices, and biryani becomes wonderfully fragrant. The addition of fresh herbs of cilantro and mint with a burst of juice squeezed from a lemon makes the soya biryani an even more delicious dish.

• 1 cup soya chunks
• Salt
• 1.25 cup basmati rice
• 2 tej patta
• 1-inch cinnamon
• 6 cloves
• 3 green cardamoms
• 3-4 mace
• 3 tbsp oil
• 1 cinnamon
• 1.5 inch green cardamoms
• 1 star anise
• 1/2 tsp shahi jeera
• 1.5 cup onion
• 1 tbsp ginger garlic paste
• 1/2 tsp turmeric powder
• 1/2 tsp cumin powder
• 1 tsp kashmiri red chilli powder
• 1 tsp coriander powder
• 1/4 tsp garam masala
• 2-3 pinch nutmeg
• 1/4 cup tomato
• 4 tbsp mint
• 20-25 saffron
• 2 tbsp coriander leaves
• 1/2 cup green peas
• 1 cup coconut milk
• 1 tbsp kewra water
• 2 tbsp coriander leaves

• Soya Biryani is a protein-packed vegetarian twist on the classic biryani, let's try out the delicious recipe of soya biryani.
• Start by prepping 1 cup (50 grams) of soya chunks. Bring 3 cups of water to a boil with a pinch of salt in a separate pan.
• Add the soya chunks and cook for 5 minutes until they soften and double in size. Drain and squeeze out excess water to leave them firm and ready for cooking.
• For the rice, rinse 1.25 cups (250 grams) of basmati rice under cold water until the water runs clear, removing excess starch. In a large pot, boil 5 cups of water with 1 teaspoon salt, 1 tej patta (bay leaf), a 1-inch cinnamon stick, 3 cloves, 3 green cardamoms, and 3-4 strands of mace.
• Add the rice and cook until it's 70% done (about 8-10 minutes). Drain and set aside.
• Next, let's create the flavorful biryani gravy.
• Heat 3 tablespoons of oil or 4 tablespoons of ghee in a large pan. Add 1.5 inches of cinnamon, 3 cloves, 3 green cardamoms, 1 black cardamom (optional), 1-star anise (optional), and 1 tej patta. Saut for 1-2 minutes until aromatic.
• Toss in 1/2 teaspoon of caraway seeds (shahi jeera) and saut for another 30 seconds.
• Add 1.5 cups of thinly sliced onions and fry until golden brown and caramelized, a step that builds depth into the gravy.
• Stir in 1 tablespoon of ginger-garlic paste and cook until the raw smell disappears. Then add 1/2 teaspoon turmeric powder, 1/2 teaspoon cumin powder, 1 teaspoon Kashmiri red chili powder, 1 teaspoon coriander powder, and ¼ teaspoon garam masala. Mix well and let the spices release their aroma.
• Add ¼ cup of tomato puree (or finely chopped tomatoes), 2 tablespoons of chopped mint leaves, and 2 tablespoons of chopped coriander leaves. Cook until the oil separates from the masala.
• At this stage, you can toss in 1/2 cup of frozen green peas for extra texture if desired.
• Pour in ¾ cup of water and 1 cup of thick coconut milk or curd, then add salt to taste.
• Stir everything together and simmer for 5 minutes to allow the flavors to meld. For an extra aromatic touch, add 1 tablespoon of kewra water or rose water.
• In a large pot, layer half the cooked rice and spread the prepared soya chunks and gravy over it. Repeat with another layer of rice.
• Sprinkle chopped mint and coriander leaves. Cover the pot tightly with a lid.
• Cook the biryani on a low flame for 15-20 minutes. Serve your soya biryani hot with raita, salad, or a spicy pickle for a hearty, flavorful meal.