Soya Chunks Biryani | Meal Maker Biryani Recipe – Recipe for simple soya chunks biryani made in the pressure cooker. This biryani is made with coconut milk , onion and garlic paste. This recipe for Soya Chunks Biryani does not use curd. Home style Recipe with step by step pictures / images and video.
Here is a detailed step by step video of how to make Soya chunks biryani / Meal maker biryani
Click the link below to find the recipes on the site that uses the main ingredient as Soya chunks / Meal maker Recipes using soya chunks / meal maker
Here are some of the equipment, utensils and gadgets that will be useful for making this recipe. Click the link to buy them online. Teakwood Chopping Board Glass Mixing Bowls (500 ml) 5 Liter Pressure Pan – Deep Pan (Stainless Steel) Indian Mixie
Here is how to make Soya Chunks Biryani, Meal Maker Biryani Recipe Prep Work 1 for Soya chunks biryani / Meal maker biryani Take a bowl and add in the soya chunks. Add in hot water and let it soak in the hot water for about 20 minutes. I like to use the small variety of soya chunks for this recipe. Here is the link to buy soya chunks online.
After the time, squeeze the excess water from the soya chunks and set aside on a bowl.
To the chunks, add in the turmeric, salt, vinegar and the coconut milk. Mix well to combine. Marinate the soya chunks for atleast twenty minutes. Prep Work 2 for Soya chunks biryani / Meal maker biryani Take a small mixie and add in the garlic, ginger, small onions, green chillies, cloves and cardamom. Add in a little water (about quarter cup) and grind to a fine paste. Set aside. Prep Work 3 for Soya chunks biryani / Meal maker biryani Wash the basmati rice in running water and soak it in water just before starting to cook. I like the brands Daawat and Lal Qila for making biryani. The rice stays fluffy and very aromatic.
Now lets make Soya chunks biryani / Meal maker biryani Heat coconut oil in a pressure pan. I have used a 5 liter pressure pan. Add in the ghee. If you want to make this recipe as vegan, omit the ghee. Add in the spices and the cashews. Saute for a few seconds for the spices to turn aromatic. The flavour compounds in the spices are oil soluble. Sauteing them in oil for a few seconds brings in the aroma. Note: One of the reasons for the rice scorching / charring at the bottom is because you may be using an extra large cooker for a small quantity of rice. Try avoiding using really big cookers ( like 10 liter cooker for 2 cups of rice and so on…)
Add in the finely chopped onions and salt. Saute for a good 3-4 minutes till they are soft.
Once the onions are soft, add in the ground biryani masala paste and saute for a few more minutes.
Once the masalas are cooked, add in the finely chopped tomatoes. Cook for a good 4-5 minutes till the tomatoes are cooked down, soft and juicy.
Add in the chopped mint leaves, coriander leaves and whole green chillies. The whole green chillies are added only for the aroma. It does not make the biryani spicy. Make sure to keep it whole and not to chop them. Saute for a minute.
Add in the marinated soya chunks. Saute for 2-3 minutes.
Add in the water. For this biryani made using the pressure cooker method, I use 1 rice : 1.5 cups water ratio. Today we have used 1.5 cups of rice. So we will be using 2 1/4 cups of water. Let the water come to a boil.
Once the water is boiling, add in the soaked and drained rice. Mix once.
Cover with a lid and cook exactly for 2 whistles. After the two whistles, switch off the flame and let the biryani rest for twenty minutes before opening. Also, let the pressure from the cooker settle on its own. Fantastic one pot Soya chunks biryani / meal maker biryani is ready. Serve it plain or with raita. If feeling fancy, you can serve with vegetable kurma or salna .
Prep Work 1 for soya chunks biryani – Prepping soya chunks
- 1.5 cups soya chunks
- 2 cups hot water
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 1 teaspoon plain vinegar
- 1/3 cup coconut milk
Prep Work 2 for soya chunks biryani – Basmati Rice
- 1.5 cups Basmati Rice
Prep Work 3 for soya chunks biryani – Masala Paste
- 10 cloves garlic
- 1 inch piece ginger
- 10 small onions, Indian shallots
- 4 green chillies
- 2 cardamom
- 2 cloves
- 1/4 cup water to grind
Other Ingredients for soya chunks biryani
- 1.5 tablespoon coconut oil
- 1 teaspoon ghee
- 1/2 teaspoon kalpasi (Indian food grade lichen)
- 2 bay leaves
- 2 inch piece cinnamon
- 1 piece star anise
- 1/4 cup cashewnut
- 1 cup onions, finely chopped
- 1/2 teaspoon salt
- 1 cup tomatoes, finely chopped
- 1/2 cup mint leaves, chopped
- 1/2 cup coriander leaves, chopped
- 5 whole green chillies ( DO NOT CHOP)
Here is how to make soya chunks biryani / meal maker biryani
Take a bowl and add in the soya chunks. Add in hot water and let it soak in the hot water for about 20 minutes. I like to use the small variety of soya chunks for this recipe. After the time, squeeze the excess water from the soya chunks and set aside on a bowl. To the chunks, add in the turmeric, salt, vinegar and the coconut milk. Mix well to combine. Marinate the soya chunks for atleast twenty minutes.
Take a small mixie and add in the garlic, ginger, small onions, green chillies, cloves and cardamom. Add in a little water (about quarter cup) and grind to a fine paste. Set aside.
Wash the basmati rice in running water and soak it in water just before starting to cook.
Heat coconut oil in a pressure pan. I have used a 5 liter pressure pan. Add in the ghee. If you want to make this recipe as vegan, omit the ghee. Add in the spices and the cashews. Saute for a few seconds for the spices to turn aromatic. The flavour compounds in the spices are oil soluble. Sauteing them in oil for a few seconds brings in the aroma.
Add in the finely chopped onions and salt. Saute for a good 3-4 minutes till they are soft. Once the onions are soft, add in the ground biryani masala paste and saute for a few more minutes. Once the masalas are cooked, add in the finely chopped tomatoes. Cook for a good 4-5 minutes till the tomatoes are cooked down, soft and juicy.
Add in the chopped mint leaves, coriander leaves and whole green chillies. The whole green chillies are added only for the aroma. It does not make the biryani spicy. Make sure to keep it whole and not to chop them. Saute for a minute. Add in the marinated soya chunks. Saute for 2-3 minutes.
Add in the water. For this biryani made using the pressure cooker method, I use 1 rice : 1.5 cups water ratio. Today we have used 1.5 cups of rice. So we will be using 2 1/4 cups of water. Let the water come to a boil. Once the water is boiling, add in the soaked and drained rice. Mix once.
Cover with a lid and cook exactly for 2 whistles. After the two whistles, switch off the flame and let the biryani rest for twenty minutes before opening. Also, let the pressure from the cooker settle on its own. Fantastic one pot Soya chunks biryani / meal maker biryani is ready. Serve it plain or with raita. If feeling fancy, you can serve with vegetable kurma or salna .
Author: Suguna Vinodh
Prep Time: 20mm
Cook Time: 20m
Prep Work 1 for soya chunks biryani – Prepping soya chunks
- 1.5 cups soya chunks
- 2 cups hot water
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 1 teaspoon plain vinegar
- 1/3 cup coconut milk
Prep Work 2 for soya chunks biryani – Basmati Rice
- 1.5 cups Basmati Rice
Prep Work 3 for soya chunks biryani – Masala Paste
- 10 cloves garlic
- 1 inch piece ginger
- 10 small onions, Indian shallots
- 4 green chillies
- 2 cardamom
- 2 cloves
- 1/4 cup water to grind
Other Ingredients for soya chunks biryani
- 1.5 tablespoon coconut oil
- 1 teaspoon ghee
- 1/2 teaspoon kalpasi (Indian food grade lichen)
- 2 bay leaves
- 2 inch piece cinnamon
- 1 piece star anise
- 1/4 cup cashewnut
- 1 cup onions, finely chopped
- 1/2 teaspoon salt
- 1 cup tomatoes, finely chopped
- 1/2 cup mint leaves, chopped
- 1/2 cup coriander leaves, chopped
- 5 whole green chillies ( DO NOT CHOP)
Here is how to make soya chunks biryani / meal maker biryani
Take a bowl and add in the soya chunks. Add in hot water and let it soak in the hot water for about 20 minutes. I like to use the small variety of soya chunks for this recipe. After the time, squeeze the excess water from the soya chunks and set aside on a bowl. To the chunks, add in the turmeric, salt, vinegar and the coconut milk. Mix well to combine. Marinate the soya chunks for atleast twenty minutes.
Take a small mixie and add in the garlic, ginger, small onions, green chillies, cloves and cardamom. Add in a little water (about quarter cup) and grind to a fine paste. Set aside.
Wash the basmati rice in running water and soak it in water just before starting to cook.
Heat coconut oil in a pressure pan. I have used a 5 liter pressure pan. Add in the ghee. If you want to make this recipe as vegan, omit the ghee. Add in the spices and the cashews. Saute for a few seconds for the spices to turn aromatic. The flavour compounds in the spices are oil soluble. Sauteing them in oil for a few seconds brings in the aroma.
Add in the finely chopped onions and salt. Saute for a good 3-4 minutes till they are soft. Once the onions are soft, add in the ground biryani masala paste and saute for a few more minutes. Once the masalas are cooked, add in the finely chopped tomatoes. Cook for a good 4-5 minutes till the tomatoes are cooked down, soft and juicy.
Add in the chopped mint leaves, coriander leaves and whole green chillies. The whole green chillies are added only for the aroma. It does not make the biryani spicy. Make sure to keep it whole and not to chop them. Saute for a minute. Add in the marinated soya chunks. Saute for 2-3 minutes.
Add in the water. For this biryani made using the pressure cooker method, I use 1 rice : 1.5 cups water ratio. Today we have used 1.5 cups of rice. So we will be using 2 1/4 cups of water. Let the water come to a boil. Once the water is boiling, add in the soaked and drained rice. Mix once.
Cover with a lid and cook exactly for 2 whistles. After the two whistles, switch off the flame and let the biryani rest for twenty minutes before opening. Also, let the pressure from the cooker settle on its own. Fantastic one pot Soya chunks biryani / meal maker biryani is ready. Serve it plain or with raita. If feeling fancy, you can serve with vegetable kurma or salna .
Author: Suguna Vinodh
Prep Time: 20mm
Cook Time: 20m
Find it online : https://www.kannammacooks.com/soya-biryani-recipe/
Kerala restaurant style tomato fry recipe made with onion and tomatoes. How to make Kerala tomato fry / onion tomato fry for roti and chapati. Recipe with step by step pictures / images.
There are days where you are so bored to cook and also there is nothing interesting in the refrigerator. I always have onions and tomatoes in plenty. In fact I hoard onions and tomatoes. I think there can never be enough onions and tomatoes in my home or any Tamil home for that matter. We all do that. If in doubt as to what to cook, just start slicing an onion and things will fall in place. I am sure all of you will agree (the no onion – no garlic group – so sorry). This is my go to recipe when I am bored. You all know by this time that we are an idli-dosa household. I make this Tomato fry and do some dosas and dinner is done. I like to make the tomato fry a little spicy. The good thing – this stays good in the refrigerator for up to three days. Just make a big batch and you are good to go. Serve it with chapati, spread it in sandwiches (add some cheese please) or even make tomato rice with it. Do try this recipe at home and I am sure you will like it.
Click the link below to find the recipes on the site that uses the main ingredient as Tomatoes. Recipes using tomatoes as main ingredient
Here are some of the equipment, utensils and gadgets that will be useful for making this recipe. Click the link to buy them online. Cast Iron Kadai Virgin Coconut oil Turmeric Powder Red Chilli Powder
Prep Work for Tomato Fry Recipe Get the onions sliced and the tomatoes sliced too. I like to make the Tomato Fry recipe with equal quantity of onion and tomatoes.
Crush the ginger and garlic in a mortar and pestle.
Here is how to make Tomato Fry Recipe For the Tomato Fry recipe, I like to use coconut oil. Heat coconut oil in a kadai / pan and add in the mustard seeds and fennel seeds. Let the mustard seeds crackle. Add in the crushed ginger and garlic. Saute for a couple of minutes.
The garlic should be slightly brown here and there.
Add in the onions, salt and the curry leaves.
Saute for 4-5 minutes till the onions are soft. I like to cover the kadai with a lid and saute every couple of minutes so it does not scorch at the bottom. Covering the kadai with a lid creates a lot of steam and thereby cooks the onion fast.
The onions need not brown. We are looking for the onions to get soft and juicy.
Now add in the sliced tomatoes and the green chillies. Also add in a teaspoon of turmeric powder and red chilli powder.
Adjust the chilli powder according to your taste. I like to use a combination of green chillies and red chilli powder in Tomato Fry recipe. The green chillies give a sharp bite while the red chilli powder gives nice colour and aroma.
Cover and cook for a good 6-7 minutes.
The tomatoes will become juicy and start to ooze its moisture. Keep sauteing till the tomatoes are cooked and juiced down.
Now, this is not very traditional but I added half a teaspoon of sugar to balance the spicy masala and the sour tomatoes.
Once the tomatoes are juiced down, the tomato fry is done. Do not cook for long. You want it a little on the moist side so you can scoop up the tomatoes with roti or chapati.
Fantastic Tomato Fry Kerala style recipe is ready! Serve it with roti / chapati.
Main Ingredients required for making Tomato Fry recipe Kerala Style
- 1.5 tablespoon coconut oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon fennel seeds
- 1 pod garlic (around 10 - 12 cloves)
- 1/2 inch piece ginger
- 2 sprigs curry leaves
- 2 cups onions, sliced
- 1 teaspoon salt
- 2 cups tomatoes, sliced
- 4 - 5 green chillies, chopped
- 1 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1/2 teaspoon sugar, optional
Here is how to make Tomato Fry Recipe Kerala Style
- Heat coconut oil in a kadai / pan and add in the mustard seeds and fennel seeds. Let the mustard seeds crackle. Add in the crushed ginger and garlic. Saute for a couple of minutes. The garlic should be slightly brown here and there. Add in the onions, salt and the curry leaves.
- Saute for 4-5 minutes till the onions are soft. I like to cover the kadai with a lid and saute every couple of minutes so it does not scorch at the bottom. Covering the kadai with a lid creates a lot of steam and thereby cooks the onion fast. The onions need not brown. We are looking for the onions to get soft and juicy.
- Now add in the sliced tomatoes and the green chillies. Also add in a teaspoon of turmeric powder and red chilli powder. Adjust the chilli powder according to your taste. I like to use a combination of green chillies and red chilli powder in Tomato Fry recipe. The green chillies give a sharp bite while the red chilli powder gives nice colour and aroma.
- Cover and cook for a good 6-7 minutes. The tomatoes will become juicy and start to ooze its moisture. Keep sauteing till the tomatoes are cooked and juiced down. Now, this is not very traditional but I added half a teaspoon of sugar to balance the spicy masala and the sour tomatoes.
- Once the tomatoes are juiced down, the tomato fry is done. Do not cook for long. You want it a little on the moist side so you can scoop up the tomatoes with roti or chapati.
- Fantastic Tomato Fry Kerala style recipe is ready! Serve it with roti / chapati.
Notes
This chutney stays good in the refrigerator for upto 3 days.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 15m
