If you ever heard someone saying “There is no such thing as veg biryani” — just serve them this Nutri (Soya) Biryani once.
The long, fragrant rice grains, the juicy nutri chunks, and the rich aroma of spices will make them believe that veg biryani can be equally royal and delicious.
🍴 Ingredients (for 4 servings)
- Basmati rice – 2 cups (soaked for 30 minutes)
- Nutri / Soya chunks – 1.5 cups (soaked in hot water for 10 minutes & squeezed)
- Potatoes – 2 (cut into big chunks)
- French beans – ½ cup (roughly chopped)
- Carrot – 1 (thick slices)
- Green chilies – 3–4 (slit)
- Capsicum – ½ (optional, chopped)
- Onions – 3 (sliced for birista – fried onions)
- Ginger-garlic paste – 2 tbsp
- Curd (dahi) – ⅓ cup
- Fresh coriander – 1 cup (chopped)
- Fresh mint – ½ cup (chopped)
- Turmeric powder – ½ tsp
- Red chili powder – 1 tsp
- Biryani masala – 2 tsp
- Kasuri methi – 1 tsp
- Salt – to taste
- Oil/Ghee – 4–5 tbsp
- Whole spices for rice boiling –
- Bay leaf – 1
- Black cardamom – 1
- Green cardamom – 3
- Cloves – 3–4
- Black peppercorns – 5–6
- Cinnamon stick – 1 inch
- Saffron milk – 3 tbsp (optional, for aroma & color)
- Kewra water – 1 tsp
👩🍳 Step-by-Step Cooking Process
1. Preparing Nutri
- Soak soya chunks in boiling hot water for 10 minutes.
- Drain & squeeze out all water. This keeps them soft inside yet firm outside.
2. Marination
- Mix nutri chunks, all vegetables, green chilies, ginger-garlic paste, curd, turmeric, red chili powder, biryani masala, salt, kasuri methi, coriander & mint.
- Let it rest for 15–20 minutes. This helps nutri absorb all flavors deeply.
3. Cooking Rice
- In a large pot, boil water with salt & whole spices.
- Add soaked rice & cook on high flame for 5–6 minutes until 90% done (grains should be long but slightly undercooked).
- Drain, rinse once with cold water & spread to dry.
4. Making Birista (Fried Onions)
- Heat oil in a pan. Fry onion slices until golden brown & crisp.
- Remove & keep aside.
5. Cooking Nutri Mix
- In the same pot, heat oil + ghee.
- Add cumin, whole spices, then marinated nutri-veg mix.
- Cook on medium flame until water reduces & oil separates.
6. Layering Biryani
- First layer: half of the cooked rice, sprinkle saffron milk, coriander, mint, birista, and a little biryani masala.
- Second layer: remaining rice, again saffron milk, kewra water, coriander, mint, birista, and 1 tbsp ghee.
7. Dum Cooking
- Cover tightly with foil or dough seal.
- Cook on low flame for 10 minutes directly + 10 minutes on a tawa (griddle) under the pot.
- Let it rest for 5 minutes before opening.
🍽️ Serving Suggestions
- Serve hot with raita, salad, or pickle.
- Perfect for Teej festival, family get-togethers, or a weekend royal dinner.
🌟 Tips & Variations
- For spicier biryani, add 1 tbsp achar (pickle) in the marinade.
- Can replace potatoes with paneer for extra richness.
- Always soak rice for at least 30 minutes for fluffy long grains.
❓ FAQs
Q1: Can I make it without saffron?
Yes, you can skip saffron. For color, add a pinch of turmeric or food-grade biryani color.
Q2: How to make it vegan?
Replace curd with cashew paste or coconut yogurt, and ghee with oil.
Q3: Can I store it?
Yes, refrigerate in an airtight box for up to 2 days. Reheat with a splash of water or milk.
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