Soya Chaap Biryani Recipe (Without Meat) – High Protein, Royal & Flavorful Vegetarian Biryani

Soya Chaap Biryani Recipe (Without Meat) – High Protein, Royal & Flavorful Vegetarian Biryani

🕓 Prep Time: 20 mins | 🍳 Cook Time: 30 mins | 🍽 Serves: 4

Category: Main Course | Cuisine: Indian | Type: Vegetarian / Protein-Rich

💫 Introduction (Story + SEO Touch)

If you’re looking for a royal vegetarian biryani recipe that’s meaty in texture yet 100% plant-based, this Soya Chaap Biryani is a trending hit of 2025!
This dish combines the richness of Mughlai flavors with the goodness of protein-packed soya chaap, making it a favorite among foodies searching for “healthy biryani”, “veg dum biryani”, or “high protein Indian dinner ideas”.

Perfect for parties, Sunday lunch, or even a cozy dinner date — this no-meat biryani gives all the biryani feels, minus the guilt. 🌿

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🧾 Ingredients (Measured & Organized)

For Marination:

• 250 g Soya Chaap (cut into medium pieces)

• 1 cup Thick Curd (Dahi)

• 1 tbsp Ginger-Garlic Paste

• 1 tsp Red Chili Powder

• ½ tsp Turmeric Powder

• 1 tsp Biryani Masala or Garam Masala

• 1 tbsp Lemon Juice

• 2 tbsp Mustard Oil / Refined Oil

• Salt to taste

For Biryani Rice:

• 2 cups Basmati Rice (aged rice preferred)

• 4 cups Water

• 1 Bay Leaf

• 2 Cloves

• 1 Cinnamon Stick

• 1 Green Cardamom

• Salt as needed

For Dum Layer:

• 2 Medium Onions, thinly sliced & fried (Birista)

• 1 Green Chili, slit

• 1 tbsp Mint Leaves (Pudina)

• 1 tbsp Coriander Leaves

• 2 tbsp Saffron Milk (Saffron soaked in 2 tbsp warm milk)

• 2 tbsp Ghee

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👩‍🍳 Step-by-Step Cooking Method

🔹 Step 1: Marinate the Soya Chaap

1. In a bowl, mix curd, ginger-garlic paste, spices, lemon juice, oil, and salt.

2. Add soya chaap pieces and coat them well.

3. Cover and refrigerate for at least 30 minutes (the longer, the better — 2 hours gives restaurant-like flavor).

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🔹 Step 2: Cook Basmati Rice

1. Rinse rice 2–3 times and soak for 20 minutes.

2. In a large pot, boil water with bay leaf, cloves, cinnamon, cardamom, and salt.

3. Add soaked rice and cook until 80% done (not fully soft).

4. Drain and keep aside.

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🔹 Step 3: Cook Marinated Soya Chaap

1. Heat a pan with a little ghee/oil.

2. Add the marinated chaap and cook until golden and slightly charred.

3. Keep aside for layering.

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🔹 Step 4: Layering the Biryani (Dum Style)

1. In a heavy-bottomed handi or kadhai, spread a layer of rice.

2. Add cooked soya chaap pieces, fried onions, mint, coriander, saffron milk, and a few drops of ghee.

3. Repeat layers until everything is used.

4. Cover tightly with dough or lid and cook on low flame for 10–12 minutes.

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🔹 Step 5: Serve & Garnish

• Let it rest for 5 minutes before opening.

• Gently fluff with a fork.

• Serve hot with raita, papad, and salad.

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🌿 Chef’s Pro Tips

✨ Use smoked soya chaap or grill it for a more tandoori flavor.
✨ Always soak the rice properly for fluffy texture.
✨ Dum the biryani on a tawa to prevent burning.
✨ For vegan option – replace curd with plant-based yogurt and ghee with oil.

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🍽 Serving Suggestions

Pair this royal biryani with:

• Boondi Raita or Mint Raita

• Fried onions & lemon wedges

• Gulab Jamun or Phirni for dessert