This quick Soya Chunks Biryani is an easy biryani that can be prepared within 30 mins and be packed for your Kids Lunch Box.
If your kids love soya chunks, then this is surely a preparation you can add to your menu. Both Konda and Chinnu love Soya Chunks, while Peddu likes the just the rice. So I just parse the soya from his box and pack this. This quick version is adapted from my lengthy Mushroom Soya Chunk Biryani which is in different steps and can’t surely be managed on rush morning hours.
Since the kids like it, I decided I would make the steps easy and do a quick version. Luckily for me, all of the loved it. So since then, I have been doing this once a week for their lunch box. When Bhawana wanted us to share Lunch Boxes for Kids in 30 mins, I decided I would take the pains of clicking the step by step pictures as well.
Some of the cooking hacks I always follow is to store ginger garlic paste, Mint Coriander Paste, coconut paste, thick coconut milk, Coriander masala paste etc in ice trays. This always comes handy when I decide to make these one pot meals. When you add these cubes and pressure cook, everything settles well once the pressure falls down.
All these recipes are quick to make and balanced meals for kids. I am very passionate about packing wholesome meals and with some prep work ahead, we should be able to pack a good meal for the kids. When the boys also started school and took packed lunch, it was quick a task as I had to plan 3 different meals for breakfast and lunch. However, now they have all come to the stage of taking one dish, at least I can manage with 2 of them.
Step By Step Pictures for making quick soya biryani
Quick Soya Chunks Biryani
Quick Soya Chunks Biryani
For the Rice
- 1 cup Basmati Rice
- 2 tbsp Cooking Oil
- 2 tsp Ghee
- Salt to taste
- 1/2 tsp Red Chili Powder
- 1/2 Coriander powder
- A Pinch Turmeric powder
- 1/2 tsp Garam Masala
- 1/2 tsp Ginger Garlic paste
- 1 cup Soya Chunks
- 1 cup Coconut Milk thick milk
- 1 Bay leaf
To be ground
- 4 to 5 Shallots / Small Onions
- 1/2 cup Onions
- 2 to 3 Green Chilies
- Handful Coriander leaves
- Handful Mint leaves
- 3/4 cup Tomatoes
- Wash and soak the rice for 10 mins, meanwhile, bring a pot of water to boil with 1/2 tsp salt, a pinch of turmeric powder added. When it starts rolling boil, add the soya chunks and simmer for 5 mins until the soya chunks get cooked. Drain and squeeze it out excess water once it cools down.
- Grind all the ingredients listed under to be ground.
- Heat a nonstick pan with oil and 1 tsp ghee, add the bay leaf and then the ground masala along with ginger garlic paste.
- Cook on high till the masala lets out oil and is well cooked. This takes about 5 to 7 mins on constant stirring ensuring it doesn't get burnt.
- Add salt, turmeric powder, red chili powder and combine well.
- Now add the squeezed soya and the coconut cubes.
- Add 2 cups of water and garam masala. Drain the rice from water and add to the pan. Bring to a boil
- Transfer the whole content to a pressure cooker and cook for 3 whistles.
- Once the pressure falls down, add 1 tsp of ghee and fluff well.