Soya Chunks Biryani | Dindigul Thalappakatti Style

The word Biryani evokes a myraid of emotions in many people. There are varieties of biryanis available all over the world with variations fron region to region. I have presented my Meatless version of Dindigul Thalapakkkatti biryani. This is a very famous biryani which has its roots in a place called DIndigul in the Indian state of Tamil Nadu. This biryani is usually made with chicken or lamb. I have used Soya Chunks/ Soya meal maker instead of the meat. This is a perfect substitute because of the meat like texture of soya chunks or meal maker.

Soya chunks are made using soy flour that has been ‘defatted’ or the oil is removed. They are the byproducts left after extracting soybean oil and have a rough texture when left dry. The texture quickly changes to soft and spongy as soon as submerged in warm water . They are known as ‘vegetarian’s meat’ as their nutritional profile is comparable to several non-vegetarian foods. Soya chunks are also very versatile and can also be cooked to have a similar flavour as non-veg curries.The high protein content in soya chunks makes it very popular, especially among the fitness conscious crowd. 

This is a one pot, easy, flavourful and aromatic biryani. I have used freshly ground spices here which imparts its distinct flavour.

Let's get started...

INGREDIENTS

1 cup - 240ml

• Basmati rice/Jeeraga sambar rice - 1 cup / 160 gm
• Water - 1 3/4 cups/ 420 ml
• Soya chunks – 1/2 cup/ 25 gm/ 26 balls
• Clarified butter / Cooking oil – 2-3 tbsp
• Big onion - 1
• Tomato - 1
• Green chillies - 2
• Chopped mint & coriander leaves - 2 tbsp each
• Biryani leaf/ Bay leaf - 1
• Ginger-Garlic paste - 1 tbsp
• Coriander powder - 1/2 tsp
• Yogurt - 1/2 tbsp or Lemon juice - 1 tsp
• Salt - 1.5 tsp / according to taste

Spice powder

• Cinnamon - 2 inch piece
• Black stone flower/ Kalpasi-1
• Fennel seeds/ Saunf - 1/2 tbsp
• Cardamom - 2
• Cloves - 3

Vegan options

Use cooking oil and lemon juice instead of clarified butter and yogurt.

Boil 2 cups of water and add 1 tsp salt. Soak the soya chunks for about 1/2 hour to soften it. After soaking, squeeze out the water from the soya chunks and set aside. Add fresh water again and squeeze out the water again. Repeat this 2-3 times till the squeezed out water is almost clear.

• Take the ingredients given under “Spice powder” and grind them nicely to a fine powder. You can also use a mortar & pestle to do this. Powder it well or else you will get spices in your mouth while eating.( Suppose your spice blender doesn’t grind smaller quantities, just double the above ingredients, grind it and use half the powder for this recipe. Use the remaining in other curries.)

Finely chop the onion and tomato. Slit green chillies.

Wash the rice and set aside.

Take a pressure cooker. Add clarified butter or cooking oil and saute the biryani leaf for a few seconds on medium flame. Add the chopped onions and green chillies and saute till the onions are transparent. Add ginger garlic paste and saute till there is no more raw smell ( about1 minute).

Now add finely chopped tomato and saute till it becomes mushy.

Now add the coriander powder & ground spice powder. Roast it well till u get a nice smell. Keep the flame low as it may burn.

Finely chop the leaves. Add the leaves and yogurt and saute for a few seconds.

Now add soya chunks after squeezing them well to remove excess water.

Add water. Let the water boil. Add washed rice. Add salt. Close the pressure cooker and let the flame be on high. Switch off after the 1st whistle.

Open the pressure cooker after the steam is released. Fluff the rice using a fork. Your Biryani is Ready!!

Serve hot with raita ! Enjoy !

Raita is yogurt with salt and chopped onions.

Hope you all try this easy and flavourful Biryani and enjoy it as much as we do. Any suggestions and comments are welcome.