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Aromatic and colorful, Soya Chunk Biryani layers basmati rice with spiced vegetables and whole spices for a complete vegetarian feast. This family-friendly dish is perfect for celebrations and everyday meals alike.
Rinse basmati rice until water runs clear, then soak it in water for 30 minutes and drain.
Boil soya chunks in water with a pinch of salt for 8–10 minutes, squeeze out excess water, and set aside.
Heat 3 tbsp vegetable oil in a large pot over medium heat; add cinnamon stick, cardamom, cloves, and bay leaf. Sauté until fragrant, about 1 minute.
Add sliced onions and cook until golden brown, 6–8 minutes, stirring frequently to prevent burning.
Stir in ginger garlic paste and cook for 1 minute. Add chopped tomato, carrot, green peas, and bell pepper. Sauté for 4–5 minutes.
Mix in biryani masala, turmeric, red chili powder, and salt. Add soya chunks, half the cilantro, and mint leaves. Cook for 3 more minutes.
Spread the soaked rice on top of the vegetable-soya mixture. Pour in 3 cups of water; do not stir.
Bring to a boil over high heat, then reduce heat to very low. Cover tightly with a lid and simmer for 20 minutes. Avoid opening the lid during this time.
Turn off heat and let the biryani rest, covered, for another 10 minutes before gently fluffing with a fork.
Garnish with remaining cilantro and serve warm.
