Soya Chunks And Beetroot Biryani Recipe

Give this South Indian Style Soya Chunks And Beetroot Biryani Recipe a try. It is packed with protein and nutrition and can be packed into your office or kids lunch boxes. Serve it with raita for a wholesome meal.

Preeti Tamilarasan
Soya Chunks And Beetroot Biryani Recipe
1572 ratings.

Soya Chunks & Beetroot Biryani is a South Indian style Biryani recipe which is flavoured with freshly ground coriander powder,coconut milk and other Indian spices

This is a vegan-friendly recipe. Beetroot can be replaced by cauliflower, broccoli, carrot, beans or green peas. Prepare this delicious Biryani for the weekend or pack it into your kids or office lunch box.

Serve Soya Chunks & Beetroot Biryani with Tomato Onion Cucumber Raita Recipe for a weekend lunch or dinner.

You can also try

  1. Egg Biryani,
  2. Hyderabadi Vegetable Biryani and
  3. Gobi Biryani.


Cuisine: Indian
Course: Dinner
Diet: Vegetarian
Prep in

20 M

Cooks in

50 M

Total in

70 M


4 Servings


  • 1-1/2 cups Basmati rice , soaked in enough water for 20 minutes
  • 1 Beetroot , finely chopped
  • 15-20 Soy Chunks (Nuggets) , soaked in warm water for 20 minutes
  • 1 Onion , finely chopped
  • 1 Tomato , finely chopped
  • 1 Green Chilli , chopped
  • 1/2 tablespoon Ginger Garlic Paste
  • 1 cup Mint Leaves (Pudina)
  • 1 cup Coriander (Dhania) Leaves , finely chopped
  • 1 teaspoon Turmeric powder (Haldi)
  • 1/2 teaspoon Red Chilli powder
  • 2 teaspoon Coriander Powder (Dhania)
  • Salt , to taste
  • 1 teaspoon Lemon juice
  • 2 cup Coconut milk
  • 2 tablespoon Oil
  • 4 cloves Cloves (Laung)
  • 1/4 Cinnamon Stick (Dalchini)
  • 1 Bay leaf (tej patta)
  • 1 teaspoon Ajwain (Carom seeds)

How to make Soya Chunks And Beetroot Biryani Recipe

  1. To begin making Soya Chunks And Beetroot Biryani Recipe, soak the soya chunks in warm water for 20 minutes. Squeeze water from the soya chunks and chop them.

  2. Next, blend mint and coriander leaves in a mixer grinder to a smooth paste by adding 2 tablespoon water. Keep it aside.

  3. Heat 2 tablespoon groundnut oil in a heavy bottom pan. Add cloves, cinnamon, bay leaf and shahi jeera and sauté them for about 30 seconds till the aromas from the whole spices comes through.

  4. Once done add chopped onions and green chilies. Saute till onions turns golden brown in colour.

  5. After the onions have caramelized add tomatoes and saute till soft and mushy.

  6. Once done add chopped beetroot and soya chunks. Stir well.

  7. Add ground mint-coriander paste, turmeric powder, red chilli powder, coriander powder and salt to taste. Stir well till combined. Add 1 cup water, cover it with a lid and cook it for 10 minutes.

  8. Add coconut milk and 1/2 cup water. Once it starts boiling, add rice, lemon juice and salt to taste. Mix well and cook Soya Chunks And Beetroot Biryani covered on low-medium heat till the rice is cooked. Once done fluff the biryani and transfer the Soya Chunks And Beetroot Biryani into a serving bowl or plate and serve.

  9. Serve Soya Chunks And Beetroot Biryani with Burani Raita, Lauki raita or any other raita of your choice.