"Soya Chunks Biriyani/Meal Maker Biriyani" is a twist given to a Tamil Nadu style Biriyani with a simple addition of marinated and soaked Soya Chunks.  As far as I remember, Soya Chunks, hit the Indian market in the early 80's, & was marketed in the name of Meal Maker. My Mom got so obsessed about it that she started to frequent dishes made with it.  She also went along to grind it along with Wheat flour(for making Chapatis) saying that it is loaded with Protein.  Ya, it's true,  Soya is rich in protein.  Soya Chunks are the byproducts left after extracting soybean oil and have a rough texture when left dry.
     

    When you are in a mood for a twist while making Biriyani and if you are into a Vegetarian Version, then Soya chunks does total justification in a Biriyani.  As my kids say there is nothing called a Vegetable Biriyani... they say it is some version of a compromise when it comes to Biriyani.  But Vegetarian or Non-vegetarian, Biriyani is always a Biriyani.  And for all veggie lovers, this Soya Chunks Biriyani can turn out into a delectable version of Biriyani.

    Soya Chunks Biriyani is an easy Biriyani recipe which can be prepared as a one-pot meal in a pressure cooker or in a rice cooker.  The method of making this Soya Chunks Biriyani is very simple and can be cooked within 30 minutes. I have marinated the soaked Soya Chunks before adding it into the Biriyani and I have used Coconut Milk along with water to cook this Meal Maker Biriyani, which makes the dish more exotic & rich.

 

    Soya Chunks Biriyani is one simple recipe which can be quickly fixed up for a weekday Lunch Menu and also suits best to be packed for Lunch to School or Office.  Serve it along with Boiled Eggs and Curd-Onion Raitha for a simple yet complete meal.

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Cuisine - South Indian
Course - Main
Spice Level  - Medium
Difficulty - Medium
Serves - 3- 4
Author - SM

Preparation Time - 15-20 Minutes
Marination Time - 20-30 Minutes
Soaking Time - 20 - 30 Minutes.
Cooking Time - 20 - 30 Minutes

HOW TO COOK SOYA CHUNKS BIRIYANI/MEAL MAKER BIRIYANI

SOYA CHUNKS BIRIYANI - MEAL MAKER BIRIYANI

 

INGREDIENTS:

To Soak the Soya Chunks: 

 

For Soya Chunk/Meal Maker Biriyani:

Seeraga Samba Rice/ Basmati Rice - 2 Cups
Thick Coconut Milk - 1 Cup
Water - 11/2 Cups
Onion - 1 No.
Garlic - 4-5 Cloves
Green Chillies - 2-3 Nos.
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 1 Tspn
Tomato - 1 No.
Coriander Leaves - Few
Mint Leaves - Few
Curd - 1/2 Cup
Lemon Juice - 1 Tbspn
Ghee - 3 Tbspns

For Biriyani Masala Paste:

Shallots - 8-10 Nos.
Green Chillies - 2 Nos.
Garlic - 5-7 Cloves
Ginger - 1 Small Size
Bay Leaf - 1 Leaf
Cloves - 3 Nos.
Cinnamon (1") - 2 Sticks
Cardamom - 2-3 Nos.
Fennel Seeds - 1/2 Tspn

METHOD:

To Soak & Marinate the Soya Chunks: 

• Take a Cup of Soya Chunks/Meal Maker, wash it for about 2-3 times.
• Then pour in boiling hot water to the Soya Chunks.
• Soak it for about 20-30 minutes.
• It would have absorbed the water and would have doubled in size.
• Once soaked, squeeze out the Soya Chunks.
• Squeeze well to remove any excess water from the Soya Chunks.
• Now add all the ingredients mentioned under "To marinate" to the soaked and squeezed out Soya Chunks.
• Mix well until the soya chunks are well coated with the marinade.
• Leave it aside for about 20-30 minutes.

 

For Soya Chunk/Meal Maker Biriyani:

• Rinse the Rice once or twice, moving your fingers through the rice, wash it until the water runs clear.
• Soak the washed rice for about 20 - 30 minutes.
• Grind the ingredients mentioned under ' For Biriyani Masala' into a fine paste & keep it aside.
• Heat Ghee & Oil in a heavy bottomed pan or in a Pressure cooker.
• Sauté finely chopped Onions and saute until it turns translucent.
• Add Garlic Cloves and Green Chillies slit into two and fry for a while.
• Add the ground Biriyani Masala Paste to the above and sauté until fragrant.
• Now add Turmeric Powder, Red Chilli Powder and fry it on a low flame for a few minutes. 
• Add finely chopped Tomatoes and cook until it turns soft & oil separates from the masala.
• Now add the marinated Soya Chunks and give a quick stir.
  
• Pour 1 Cup of Curd/Yogurt to the Masala and mix well, leave this on a low flame until the Mix turns a bit dry.
• Drain the soaked Rice and add it to the above Masala and mix well, fry this on a low flame for about 3-5 minutes.
• Sprinkle a handful of Mints and Coriander Leaves.
• Pour in the Thick Coconut Milk and cook this on a low flame for a few minutes.
• Pour Lemon Juice along with Salt and Mix well.
• In a separate pan, boil the 11/2 Cups of Water and pour it into the Soya Chunks Biriyani Mix. 
• I have used 1:11/2 Cups of Rice: Water Ratio. So for 2 Cups of Rice 21/2 Cups of Water + 1/2 Cup of Curd.( I have substituted 1 Cup of Water with Thick Coconut Milk)
• Cover the lid of the pressure cooker and cook for one full whistle.
• Meanwhile, heat a Chapati Griddle on a high flame for a few minutes, or until the griddle is very hot.
• While lowering the flame to cook biriyani, keep this preheated Chapati griddle below the pressure cooker to give a dhum effect.
• Cook for another 15 - 20 minutes.
• After 20 minutes, switch off the flame and leave the pressure cooker on the stovetop untouched, until the pressure is totally released.
• Once cooked, add the remaining Ghee to the Soya Chunks/Meal Maker Biryani and fluff-up the rice gently.
• Serve Soya Chunks/Meal Maker Biryani along with a boiled Egg, Curd-Onion Raitha for a simple yet complete Meal.
• Or serve it along with Kathirikai Pachadi or any preferred vegetarian or non-vegetarian side dishes.

  

SOYA CHUNKS BIRIYANI - MEAL MAKER BIRIYANI

NOTES:

• Well-seasoned Basmati / Jeerakasamba Rice plays a vital role in the texture of Biryani. 
• Soaking the rice helps in getting perfectly cooked rice.
• Use the water ratio to suit the type of rice you are using.
• Usually, 1:11/2 Cups of Rice Water Ratio is perfect for Basmati and Jeeraka Samba Rice.
• If you like your Rice to be cooked 'Al dente' follow the instructions in the package.
• For a softer version, add some extra water(1/2 Cup preferably).
• Soak the Soya Chunks in boiling hot water and once soaked make sure to squeeze it out well before marinating it.
• Marinating the Soya Chunks helps to add flavour and essence into it.  Otherwise, Soya Chunks may taste bland in the Biriyani.
  
• Substitute 1 Cup of water for Curd.
• Adjust the amount of Green Chillies to suit your spice level.
• Adjust the amount of spices to your preference.
• Use ample of Ghee while cooking Biriyanis, this plays a major role in the texture and gives an awesome aroma to the dish.
• Adding lemon juice is to avoid rice from getting sticky.
• The same recipe can be prepared with Mutton/Beef/Chicken or convert it into Vegetable Biriyani by adding your preferred Classic Vegetables in the Biriyani. 
• Adjust the cooking time suitable for the meat used.
• Can keep a hot Griddle/Tawa beneath the vessel while cooking the Biryanis in Dhum.
• This is to avoid rice from getting scorched at the bottom of the vessel.