Soya Chaap Biryani Recipe

Soya Chaap Biryani is a delightful twist on the classic biryani, combining the rich flavors of traditional biryani with the wholesome goodness of soya chaap. This dish is perfect for vegetarians and anyone looking for a protein-packed, aromatic, and flavorful meal. The soya chaap is marinated with aromatic spices and cooked with basmati rice, creating a perfect balance of textures and flavors. Let’s dive into the recipe!

Ingredients for Soya Chaap Biryani

For Marinating Soya Chaap:

Soya chaap sticks – 8-10

Yogurt – ½ cup
Ginger-garlic paste – 1 tablespoon
Red chili powder – 1 teaspoon
Turmeric powder – ½ teaspoon
Garam masala – 1 teaspoon
Cumin powder – 1 teaspoon
Coriander powder – 1 teaspoon
Lemon juice – 1 tablespoon
Kasuri methi (dried fenugreek leaves) – 1 teaspoon
Salt – to taste
Fresh coriander leaves – 2 tablespoons (chopped)
Oil – 1 tablespoon

For Rice:

Basmati rice – 1 ½ cups
Water – 3 cups
Bay leaf – 1
Cinnamon stick – 1-inch piece
Cloves – 2-3
Cardamom pods – 2
Salt – to taste

For Biryani:

Ghee – 2 tablespoons
Onions – 1 large, thinly sliced
Tomatoes – 2, chopped
Green chilies – 2, slit
Fresh coriander leaves – 2 tablespoons (chopped)
Fresh mint leaves – 2 tablespoons (chopped)
Saffron strands – a pinch (soaked in 2 tablespoons of warm milk)
Lemon juice – 1 tablespoon

How to Make Soya Chaap Biryani

1. Marinate the Soya Chaap:

- Begin by cleaning and cutting the soya chaap into pieces (if they are large). Boil the soya chaap in water for about 10 minutes to soften them. Drain and set aside.
- In a bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, cumin powder, coriander powder, lemon juice, kasuri methi, and salt.
- Add the soya chaap pieces to this marinade and coat them thoroughly. Let the chaap marinate for at least 30 minutes to allow the flavors to infuse.

2. Prepare the Rice:

- Rinse the basmati rice thoroughly under cold water until the water runs clear.
- In a large pot, bring 3 cups of water to a boil and add the bay leaf, cinnamon stick, cloves, and cardamom pods.
- Once the water comes to a boil, add the rice and salt. Cook the rice until it’s 70% cooked (the grains should still be firm).
- Drain the rice and set it aside.

3. Cook the Soya Chaap:

- Heat 1 tablespoon of oil in a pan and sauté the marinated soya chaap pieces until they are golden and slightly crispy on all sides. Remove and set aside.

4. Prepare the Biryani Base:

- In a deep, heavy-bottomed pan or pressure cooker, heat the ghee. Add sliced onions and sauté them until they are caramelized and golden brown.
- Add chopped tomatoes and green chilies. Cook until the tomatoes soften and oil starts to separate.
- Add the cooked soya chaap pieces to this mixture and stir well to combine.
- Sprinkle chopped mint and coriander leaves over the chaap mixture.

5. Layer the Biryani:

- Layer the 70% cooked rice over the soya chaap mixture in the pan.
- Drizzle saffron milk over the rice and squeeze some lemon juice on top.
- Cover the pan with a tight-fitting lid or use dough to seal the edges (if using a traditional method).
- Cook the biryani on low heat for about 20-25 minutes to allow the flavors to meld together. You can also cook it on dum (indirect heat) for better results.

6. Serve:

- Once the biryani is cooked, gently fluff the rice with a fork.
- Serve hot with raita, salad, or your favorite chutney.