Soya Nugget Biryani - SK Khazana

Flavourful and nutritious too – this biryani can be included in any banquet menu This is a Sanjeev Kapoor exclusive recipe.

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Soya Nugget Biryani - SK Khazana
Main Ingredients Soya nuggets, Basmati rice
Cuisine Indian
Course Rice
Prep Time 11-15 minutes
Cook time 41-50 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Veg

Ingredients list for Soya Nugget Biryani - SK Khazana

  • 2 cups Soya nuggets boiled
  • 1 1/2 cups Basmati rice parboiled
  • 4 tablespo teaspoons Ghee
  • 2 Bay leaves
  • 2 one-inch Stick Cinnamon
  • 4 Green cardamoms
  • 1 Black caramom
  • 4-5 Black peppercorns
  • 3-4 Cloves
  • 1 teaspoon Caraway seeds (shahi jeera)
  • 1 Green chilli choipped
  • 2 Medium onions sliced
  • 1 tablespoon Garlic paste
  • 1 Medium tomato roughly chopped
  • 1 cup Fresh tomato puree
  • 1 teaspoon Red chilli powder
  • 1/2 glass Turmeric powder
  • 1 teaspoon Garam masala powder
  • 1 tablespoon Biryani masala
  • 1/4 cup + to garnish Fried onions
  • 1/4 bunch tablespoons Fresh coriander leaves chopped
  • 1/4 bunch Fresh mint leaves chopped
  • to taste Salt
  • a few strands Saffron soaked in 2 tablespoons milk
  • 2 Green chillies slit
  • to serve Raita


  1. Heat 3-4 tbsps ghee in a deep non-stick pan, add bay leaves, cinnamon sticks, green cardamoms, black cardamom, black peppercorns, cloves and caraway seeds and green chilli. Sauté till seeds change colour.
  2. Add onions and sauté till it turns golden brown. Add garlic paste and sauté for a minute. Add tomato and tomato puree and sauté for a minute. Cover and cook on medium heat till tomato turns pulpy and oil separates.
  3. Add red chilli powder, turmeric powder, garam masala powder and biryani masala powder, mix well and sauté for 1-2 minutes. Add ¼ cup fried onions, ¼ cup coriander leaves and mint leaves and mix well.
  4. Add soya nuggets and salt, mix well. Add a little water and mix well. Cover and cook till oil separates.
  5. Spread cooked rice evenly over the soya nugget mixture and drizzle saffron milk. Add remaining coriander leaves, remaining fried onions, slit green chillies and remaining ghee. Cover and cook on dum for 15-20 minutes on low heat.
  6. Transfer into a serving bowl, garnish with fried onions and serve hot with raita.