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Aromatic basmati rice layered with a spicy and savory soya mince masala, slow-cooked to perfection. This vegetarian take on the classic keema biryani is hearty, flavorful, and a guaranteed crowd-pleaser for any special meal.
For 4 servings
Prepare Soya, Rice, and Saffron Milk
Cook the Soya Keema Masala
Aromatic basmati rice layered with a spicy and savory soya mince masala, slow-cooked to perfection. This vegetarian take on the classic keema biryani is hearty, flavorful, and a guaranteed crowd-pleaser for any special meal.
This north_indian recipe takes 65 minutes to prepare and yields 4 servings. At 733.41 calories per serving with 24.84g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Par-boil the Basmati Rice
Layer the Biryani
Cook on Dum (Slow Steam)
Serve
You can add vegetables like green peas, diced carrots, and beans to the soya keema masala for extra nutrition and texture. Add them after the tomatoes and cook until tender.
To make this biryani vegan, replace the curd with a plant-based yogurt (like cashew or almond yogurt) and use oil instead of ghee for layering.
For a spicier version, increase the amount of green chilies and red chili powder, or add a teaspoon of black pepper powder to the soya masala.
For a smoky 'dhungar' flavor, place a small steel bowl in the center of the layered biryani before sealing. Add a hot piece of charcoal to it, pour a few drops of ghee on the charcoal, and immediately cover the pot to trap the smoke for 2-3 minutes.
Soya granules are a complete protein source, containing all essential amino acids. This makes the biryani an excellent meal for muscle repair, growth, and overall body function, especially for vegetarians and vegans.
Both basmati rice and soya granules provide a good amount of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
The blend of spices like turmeric, cinnamon, cloves, and cardamom is not just for flavor. They are rich in antioxidants and have anti-inflammatory properties that contribute to overall well-being.
Yes, it is a relatively healthy dish. Soya granules are an excellent source of plant-based protein and fiber. The dish is packed with spices that have various health benefits. To make it healthier, you can reduce the amount of oil and ghee used.
One serving (approximately 450g) of this Soya Keema Biryani contains around 550-650 calories, depending on the amount of oil and ghee used. It provides a good balance of carbohydrates, protein, and fats.
Yes, you can. Soak the soya chunks in hot water, squeeze out the water, and then pulse them a few times in a food processor to get a coarse, mince-like texture before adding them to the masala.
Leftover biryani can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat it in a microwave or on the stovetop with a splash of water to restore moisture.
Yes, you can skip the curd. To maintain the tanginess and moisture, you can increase the amount of tomato puree slightly or add a tablespoon of lemon juice to the soya keema masala.
This recipe goes great with these complete meals
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