Soya Chaap Biryani Recipe

What is Soya Chaap Biryani?

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Soya Chaap Biryani is an excellent source of protein for vegetarians and a versatile ingredient for various dishes. You can choose Vezlay Soya Chaap which is highly moisture texturized with soya chop.

Ingredients For Marination For Soya Chaap Biryani

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– 200g Vezlay Soya Chaap – 1 cup yogurt – 1 tablespoon ginger-garlic paste – 1/2 teaspoon red chili powder – 1/2 teaspoon turmeric powder – Salt to taste

Ingredients Biryani Rice For Soya Chaap Biryani

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– 1.5 cups Basmati rice – 2-3 cloves – 2-3 green cardamom pods – 1-inch cinnamon stick – 1 bay leaf – Salt to taste

Ingredients Biryani Masala For Soya Chaap Biryani

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– 2 onions, thinly sliced – 2 tomatoes, chopped – 1/2 cup fresh coriander leaves, chopped – 1/2 cup fresh mint leaves, chopped – 1/2 teaspoon cumin seeds – 1/2 teaspoon garam masala – 1/2 teaspoon biryani masala – 2 tablespoons cooking oil – Ghee for richness (optional)

The Cooking Process For Soya Chaap Biryani

1. Marinating the Soya Chaap Biryani

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– Open the pack of Vezlay Soya Chaap Biryani and cut into small piece. – In a bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric powder, and salt. – Add the soaked Soya Chaap to the marinade, ensuring they are well-coated. Let it sit for at least 30 minutes.

2. Preparing the Biryani Rice For Soya Chaap Biryani

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– Rinse the Basmati rice thoroughly and soak it in water for 30 minutes. – In a large pot, add water, cloves, green cardamom pods, cinnamon stick, bay leaf, and salt. – Drain the soaked rice and add it to the pot. Parboil the rice until it’s 70% cooked. Drain and set aside.

3. Cooking the Biryani Masala for Soya Chaap Birynai

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– Heat oil in a deep pan. Add cumin seeds and let them splutter. – Add sliced onions and sauté until they turn golden brown. – Stir in the chopped tomatoes, garam masala, biryani masala, and cook until the oil separates. – Add the marinated Soya Chaap and cook for 5-7 minutes. – Mix in the chopped coriander and mint leaves.

4. Layering the Biryani

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– ake a heavy-bottomed vessel and start layering. Begin with a layer of cooked rice, followed by the Soya Chaap mixture. – Repeat the process until all the rice and Soya Chaap are used up. – If desired, drizzle some ghee between the layers for added richness.

5. Dum Cooking

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– Cover the vessel with a tight-fitting lid or aluminum foil. – Place it on a low flame and let it cook on dum (slow steam) for 20-25 minutes. – Ensure a tight seal to trap the flavors inside.

Now Its Ready To Serve

Buy Soya Chaap From Vezlay Foods