Ambur Biryani With Soya Chunks | Soya Chunks Ambur Biryani | Startup Cooking

 AMBUR SOYA CHUNKS BIRYANI | 

STARTUP COOKING

Soya Chunks Biryani is a perfect one pot dish which is healthy, flavorful and high in protein and can be prepared in pressure cooker under 45 minutes. Soya chunks biryani is a good lunchbox option for both adults and kids.

I have made this easy biryani just with soya chunks but if you prefer you can add your favorite vegetables with the biryani too. You can prepare many dishes using soya chunks like soya chunks pulao, soya chunks manchurian, nuggets, kurma, fried rice, etc.,

What is Soya Chunks ?

Soya chunks are also known as meal maker or textured vegetable protein or soy meat and is said to be defatted soy flour product, a by-product of extracting soybean oil. It is often used as a meat analogue or meat extender. It is quick to cook, with a protein content comparable to certain meats. Soybeans are a high source of proteins and polyunsaturated fats and also are the only legumes that provide ample amount of omega-3 fatty acid. They look like meat, but are 100% vegetarian.

check my collection of Indian rice recipes 

What is Seeraga Samba Rice ?

Ambur Biryani is traditionally made with Seeraga Samba rice (short grained rice) or jeeraga samba rice or known as jeera rice. This rice is very traditional rice variety grown in India and most widely used in South India. Its popularly called as Biryani rice due to its aroma and tiny grain. This rice is also popular in West Bengal where its known as Gobindobhog rice. 

Seeraga Samba rice is most expensive rice when compared to basmati rice and other normal rice. It is approximately a one third size of a grain of basmati rice. It has unique flavor, aroma and taste when we make as Biryani. The grain itself is much harder than the other varieties and when cooked is less 'fluffy' in texture so gives a more filling meal and it has a distinct taste and having more starch.  

Why Ambur Biryani is Unique ? There are 3 ingredients, Garam Masala powder, Green chillies and Ghee, they never be used for making biryani. Seeraga Samba rice is the only traditional rice used for making Ambur biryani. They use only wood fire to cook this Ambur mutton biryani and they use dum method of cooking. Ambur biryani does not require many spices like Hyderabadi biryani, here the main ingredient is the 'Red Chilli Paste' which gives nice color and spice level.  

Serve this Ambur Soya chunks biryani with onion raitha, taste is absolutely delicious. Follow my step by step photo recipe to prepare Ambur Soya Chunks Biryani. If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.

looking for more biryani recipes ?

• veg dum biryani
• Chettinad mushroom biryani
• Egg Biryani
• Ambur mutton biryani
• bhai Veetu chicken biryani
• Chickpea biryani
• Spinach biryani
• Cauliflower biryani
• pressure cooker chicken biryani

More Rice Recipes

• spinach corn rice 
• sambar sadam
• Soya chunks pulao
• paneer peas pulao
• corn pulao
• kovakkai sadam
• lemon rice

RECIPE FOR AMBUR SOYA 

CHUNKS BIRYANI

Coarse       : Lunch

Cuisine      : South Indian

Author       : Jayashree Karthik

Prep Time  : 15 min

Cook Time : 25 min

Total Time  : 40 min

INGREDIENTS

• 1 cup seeraga samba rice

• 2 cup soya chunks

• 3 tbsp oil

• 3 cloves

• 2 inch cinnamon stick

• 2 bay leaf

• 3 cardamom pods

• 1/2 tsp fennel seeds

• 2 onion - thinly sliced

• 1 tbsp ginger garlic paste

• 1 tomato - chopped

• 2 tbsp red chilli paste - (i used 7 byadgi red chillies and made a fine paste)

• 1/3 cup mint leaves

• 1/3 cup coriander leaves

• 2 tbsp curd / yogurt

• 2 cup water

• salt to taste

• 1.5 tbsp lemon juice

do check for more recipes

Mushroom Recipes

Drumstick Leaves Recipes

Ragi Recipes

PROCEDURE

• soak seeraga samba rice in water for 20 minutes

• soak byadgi red chillies in hot water for 15 minutes and make a fine paste using mixer grinder

• bring enough water to boil in a sauce pot

• add soya chunks and cook for 3-4 minutes and then drain the water

• wash the soya chunks in cold water for 2 times

• take the soya chunks and squeeze out the water completely in your hands and set aside

• heat oil in a pressure cooker

• temper with cloves, cinnamon stick, cardamom pods, bay leaf and fennel seeds

• saute for few seconds

• add thinly sliced onions

• saute well until it turns translucent and light brown

• add ginger garlic paste and saute well until the raw smell goes

• add chopped tomatoes and cook well until it turns mushy

• add red chilli paste, curd, mint leaves and coriander leaves 

• mix well and cook for 3 minutes or until the oil starts to separate from the masalas

• add squeezed soya chunks

• mix well and allow to coat the masalas on soya chunks 

• cook for 2 minutes

• add 2 cup water and salt

• mix well and allow the water to boil

• once water starts to boil, add soaked rice, lemon juice and mix well

• close the cooker with lid and put the weight on

• cook on medium flame until the 1st whistle and then cook on very low flame for another 20 minutes and then switch off the flame

• rest the cooker for 10 minutes before opening 

• serve hot with raitha and cucumber

• Simply delicious 😋 

NOTES

• adjust spice level according to your taste
• you can replace seeraga samba rice with basmati rice
• also, replace soya chunks with your favorite veggies

prawn recipes , non-veg starters/appetizers, chicken recipes, biryani recipes, non-veg curry recipes, mutton recipes, fish recipes

Ambur Soya Chunks Biryani With Step By 

Step Photo Recipe

soak seeraga samba rice in water for 20 minutes

soak byadgi red chillies in hot water for 15 minutes

transfer the chillies into blender along with water

grind to a fine paste

take 1.5 cup soya chunks 

bring enough water to boil in a sauce pot

add soya chunks and cook for 3-4 minutes

drain the water and wash 2 times in cold water 

squeeze the soya chunks with hands and set aside

heat oil in a pressure cooker, temper with cloves, cinnamon stick, bay leaf, cardamom pods and fennel seeds

add thinly sliced onion

saute well until it turns translucent

add ginger garlic paste

saute well until the raw smell goes

add chopped tomatoes

cook the tomatoes well until it turns mushy

add curd, red chilli paste, mint and coriander leaves

mix well 

cook for 3-5 minutes or until the oil starts to separate

add squeezed soya chunks

mix well and allow to coat the masalas on soya chunks

add water and salt, mix well

bring the water to boil

add soaked rice and lemon juice

mix well

cover with lid and put the weight on, cook on medium flame for 1 whistle and then cook on low flame for 20 minutes and then switch off the flame

open the cooker after 10 minutes rest time

Ambur soya chunks biryani ready

serve hot with onion raitha

AMBUR BIRYANI WITH SOYA CHUNKS