My initial plan was to go make something with Quinoa. I have eaten many Quinoa dishes over the past couple of years but never tried to make anything with it myself. Work interfered and soon I was left with little time to figure out what to do, and that’s when I came across a bag of moong bean sprouts in the supermarket. While I make vegetable biryani very often, a biryani with soya chunks and moong sprouts was a new idea so I decided to follow that route. TH hates sprouts and wouldn’t even come anywhere near it, let alone eat a salad or chaat made with sprouts. I had to think a bit creative here. I knew I would have to add something into the mix that he really likes – and soya chunks was the answer. Soon, the idea for the biryani formed in my head and here we are. A healthy and very flavourful biryani for vegetarians and easily made vegan if you so desire. Browse all biryani recipes here.

Soya Chunks Biryani Recipe

Serves 2 Ingredients: 2 cups of cooked rice 1 large onion 2 tomatoes, pureed 4 green chillies 1″ piece of ginger 4 garlic cloves 1 tsp of freshly ground mixture with 2 cloves, 2 cardamom, 1″ piece of cinnamon 1/2 tsp of black pepper powder 1 cup of moon bean sprouts 1/4 cup of soya chunks, cooked in boiling water for 5 mins, drained, and squeezed of extra water 1/2 tsp of jeera / cumin 1 tsp of coriander powder 1/2 tsp of red chilli powder A pinch of turmeric 1 tbsp of ghee or oil To taste salt
How to make Soya Chunks Biryani:

  1. Grind together the onion, green chillies, ginger, and garlic.
  2. Heat oil or ghee and add the cumin. When it sizzles, add the onion paste and fry together until it turns a darker shade of brown.
  3. Next, add the red chilli powder, turmeric, and coriander powder, fry for 5 seconds, and add the pureed tomato. Coon until the oil begins to show on the sides – about 10 mins.
  4. Now add the bean srouts and the soya chunks. Mix well and heat until the mixture mingles well – about 3 mins.
  5. Finally mix in the cooked rice, salt and pepper and mix well.
  6. Garnish with freshly chopped coriander leaves / cilantro and serve hot with any raita of choice.