soya chunks biryani...lunch box ideas

Hi friends..

today I am going to post another easy one pot recipe for kids lunch box recipe..
I am trying to keep the biryani recipe very simple as these ideas are for packing lunch box in the early morning.. so no grinding any spices..no coconut milk..not much spices.. as too much spices will make it very heavy for a lunch box especially kids.. so as I mentioned in my peas pulao..if you want you can add coconut milk and all other optional ingredients mentioned..
I avoid using coriander leaves and mint( pudhina leaves) together as one spoils the taste and flavor of other..so all my easy pulao have just pudhina leaves..
as you can see my pudhina are dried ones.. unless I make a green chutney I don't use much pudhina.. so I always wash and sun dry the pudhina leaves completely and store in a box and use it in my pulao and biryani...
I am making this biryani with soya chunks.. soya is very healthy and filling for kids..its rich in protein..i still remember when I made this first time my son thought it was chicken biryani...( he was 4yrs then... 😂...now my daughter thinks its chicken biryani...)

so I am sure this less spicy soya biryani will be a favourite for everyone...
do check my notes at the end ..
so lets get started..

SOYA CHUNKS BIRYANI

preparation time         -  10 mins
cooking time               -  20 mins
total time                    -  30 mins

1 cup of basumati rice will serve 2-3 people..

INGREDIENTS

basumati rice             - 1 cup
soya chunks                - 3/4 cup
onion                           - 2 medium size
tomato                         - 2 medium size
salt                              - as needed
Everest chicken masala - 1.5tbsp( this a masala powder I use for all biryani.its completely vegetarian)
haldi/turmeric              - 1/2 tsp
coriander powder
( dhaniya powder)       - 1 tsp
Ghee                           -4-5 tbsp
ginger garlic paste      - 1 tbsp.
pudhina leaves(mint)  - 15- 20
( these are the items we use while making biryani for flavor)
mace                           -1 medium
cloves                         - 5-6 nos
bay leaf                      - 1 medium
water                         - 2 cups( for biryani)
water                          - 2.5 cups for cooking soya chunks
elachi                         - 1 (optional)
black stone flower     -1 (optional)

the items mentioned in optional are purely optional as I have not used them since my kids don't like too much flavor..just use cloves,mace,bay leaf and pudina.. it will be more than enough.

Recipe:

1. first soak the basumati rice for about 30 mins.wash for 2-3 times and soak it in a clean water for 30 mins..

2.now we have to cook the soya chunks according to the instructions on the box..
I am going to explain how I cook the chunks..
first of all boil 2.5 cups of water in a vessel..when it starts to boil add a pinch of salt and add the soya chunks.. let it boil for 5-7 mins..( for soya chunks..if its mini soya chunks use 5 mins) or little more until it becomes soft..

3. now once its boiled strain the extra water and let it come to room temperature..

4. chop the onion length wise like we do for biryani. chop the tomato into fine pieces.

5. now use a pressure cooker for the biryani,you can use a big non stick pan also but I would prefer a pressure cooker as in 5 mins of pressure cooking the biryani will be done.

6. now add ghee to the pressure cooker and when it gets heated  add cloves,bay leaf,mace..saute for a brief minute..when you get a flavour of all these things add the onion and saute in a low flame till the colour changes.

7. now once the colour changes add the finely chopped tomato and the salt.. saute on medium flame..
once the tomato turns mushy add the Everest chicken masala,corriander powder,haldi and ginger garlic paste.. and saute for another 5 mins or till the oil starts separating..( check notes for the masala powder)

8. now we have to add the soya chunks to the mixture..but before adding the chunks make sure the water from the chunks are completely drained.. by now the chunks will be in room temperature.. so with your hands completely seequze the extra water from the chunks.. once you are sure there is now water in the chunks add them to the masala mixture in the pressure cooker..
( refer notes for adding soya chunks..)

9.now saute the chunks until the entire mixture looks like totally coated to the soya chunks.. this may take around 5 mins.. until then saute the soya chunks in medium flame..

10. once you are sure the entire contents look like they are completely mixed.. add 2 cups of water to the mixture and let it start to boil..

11. once the mixture comes to boil add the soaked basumathi rice and pudhina leaves..
( refer notes to check for salt).. at this point once you finished adding everything check if the salt is appropriate else add salt accordingly..

12. now close the lid of the pressure cooker and when the steam comes add the whistle or weight and keep it in sim for 5-7mins..

13. after 5-7 mins switch off the stove ..once the steam releases completely open the pressure cooker and transfer the soya biryani to a vessel immidietly..
( refer notes..)

now when the soya biryani comes to warm temperature , you can pack it in the lunch box..

Notes:

1.always soak the rice for a minimum of 15- 30 mins..
2.refer the box for cooking the soya chunks..usually for a big chunks 5-7 mins will be more than enough.once you finish boiling immidietly strain the soya chunks.
3.before adding the chunks to the masala mixture, squeeze the water from the chunks using your hands. if there is water present in the chunks then that might increase the water content we are adding to the biryani.. this may result in too much water..so when the chunks come to room temperature squeeze the extra water.
4.i am using Everest chiken masala for all my instant biryani.. its a completely vegetarian masala.. I really like the flavor it is giving then any other masala used..anyway if you feel the masala is less spicy you can add 1tsp of chilli powder along with Everest chicken masala.
5.coconut milk can be used instead of water, but again the idea of this recipe is a one pot recipe so to keep it simple on a early morning I am using water. if you want to use coconut milk just replace water with 2 cups of coconut milk
6.all the optional items can be added provided you like the flavor.( like elachi,black stone flower and nutmeg etc..)
7.for 1 cup I would say just 5 mins on a low flame with the weight on the pressure cooker is enough.
once the steam settles,open the cooker immediately and transfer the contents .
this is a common mistake made by many of us..leaving the pulao or biryani for a longer time..if you leave the pulao for a longer time the rice will be over cooked and the pulao will be soggy..
so once the steam settles( maybe 5 mins) open the pressure cooker and transfer to a serving bowl..
8.always while packing for a lunch box wait till the pulao or biryani comes to a room temperature.. because if you close the lid when the pulao is hot , the vapours turn into water and it will spoil the taste.. also I would suggest don't fill the tiffin box and let it cool and close the lid, again the rice may not be tasty..so let it come to warm temperature in the serving bowl then transfer to the tiffin box..

I have  packed the lunch box with cucumber and strawberry..

I am sure this is a easy one pot recipe for a lunch box.. soya makes the biryani more healthy..
so guys get ..set...go....
do try this recipe and let me know how it turned out..

I will be back with more recipes...until then bye..tata👋