Soya Chaap Biryani



  • 2 cups Basmati Rice (soaked)
  • 10- 12 Soya Chaap* (cut into small portions)
  • 4 Onion (medium, finely sliced)
  • 1 cup oil/Ghee
  • 4 tablespoons Lemon Juice
  • Salt to taste
  • 4 tablespoons ShreeGun Biryani / Pulao Masala
  • water as required
  • 1 cup Whipped Yogurt
  • 1 tablespoon Ginger Paste
  • 1 tablespoon Garlic Paste
  • ¼ cup chopped Coriander leaves
  • ¼ cup chopped Mint leaves

*(Soya Chaap - mock chicken or vegetarian/vegan Chicken prepared with Soyabean and wheat flour)

    Cooking Instructions:

    1. At first fry onion in ghee/oil till light golden brown.

    2. Now add Soya Chaap, ginger paste and garlic paste. Fry for 10 minutes.

    3. Now add ShreeGun Biryani / Pulao Masala, salt to taste and whipped yogurt. Stir and cook for 15 minutes till oil separates. Add water and mix well (1-2 cups or as required).

    4. Cover and cook on low heat till the Soya chaap turns soft. Then remove the cover and reduce the gravy, such that little curry remains. Remove from flame and 3 tbsp of lemon juice. Check Seasoning.

    5. Separately, in a vessel boil 3 liters of water. Add 1 tbsp salt, 1 tbsp lemon juice & soaked rice. Cook till rice is ¾ done. Remove & drain thoroughly.

    6. In a pot spread half the rice, layered with all the cooked soya chaap curry. Spread coriander leaves and mint leaves. Top it up with remaining rice.
    Cover & cook on low heat until rice is fully cooked.(8-10minutes).

    7.Serve delicious Soya Chaap Biryani hot with Raita.


    Products Used


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