top of page

Soy Chunks Biryani with Seeraga Samba Rice

What sets this biryani apart is not just its exquisite blend of spices and textures, but the star of the dish itself - the Seeraga Samba rice. Hailing from the heart of South India, Seeraga Samba rice is renowned for its delicate, slender grains that carry a unique aroma and various health benefits. This rice variety, also known as Jeerakasala rice, is prized for its distinctive nutty and earthy fragrance that permeates every grain, infusing each bite with a burst of flavor.

Seeraga Samba Soy Chunks Biryani


- 2 cups Soya Chunks

- 2 cups Seeraga Samba Rice, soaked for 30 minutes

- 1/2 teaspoon Turmeric Powder (for soaking soya chunks)

- Salt (for soaking soya chunks)

- 3 tablespoons Oil

- 2-inch Cinnamon Stick

- 4 Cloves

- 1 Star Anise

- 2 Bay Leaves

- 2 Onions, finely sliced

- 1 tablespoon Ginger Garlic Paste

- 1 tablespoon Chilli Powder

- 1 Green Chilli, slit

- 1 cup Fresh Coriander Leaves, chopped

- 1 cup Fresh Mint Leaves, chopped

- 1 teaspoon Turmeric Powder

- 1 tablespoon Coriander Powder

- 1 teaspoon Biryani Masala

- Water - for every cup of seeraga samba rice take 2 cups of water


1. Soak the soya chunks in water with 1/2 teaspoon turmeric powder and salt for about half an hour. After soaking, squeeze out the excess water and set aside.

2. Wash and soak the Seeraga Samba rice for 30 minutes. Drain and set aside.

3. In a large pot or biryani pan, heat 3 tablespoons of oil over medium heat. Add the cinnamon stick, cloves, star anise, and bay leaves. Sauté for a minute until fragrant. Add the finely sliced onions and sauté until they turn golden brown.

4. Stir in the ginger garlic paste and sauté for 2 minutes until the raw smell disappears. Add the chilli powder and mix well. Sauté for another minute.

5. Add the slit green chilli, chopped fresh coriander leaves, and mint leaves. Sauté for 2 minutes to let the flavors meld.

6. Sprinkle in the turmeric powder, coriander powder, and biryani masala. Mix everything together and sauté for 2 minutes.

7. Now add the soaked and squeezed soya chunks to the pan. Mix gently to coat the chunks with the masala.

8. Pour in enough water to cook the rice and soya chunks. For 2 cups of rice, you'll need about 3 1/2 cups of water. Bring the water to a boil.

9. Add the soaked and drained Seeraga Samba rice to the boiling water. Gently stir everything together, making sure the rice is evenly distributed. Cover the pan with a tight-fitting lid and reduce the heat to low. Let it simmer for about 20-25 minutes, or until the rice is fully cooked and fluffy.

10. Once the rice is cooked, turn off the heat and let the biryani sit for another 10 minutes. Gently fluff the biryani with a fork to mix everything together. Serve hot, garnished with fresh coriander leaves.

Serve this flavorful Seeraga Samba Soy Chunks Biryani hot with:

  • Raita (Yogurt Dip): A cooling side dish made with yogurt, cucumber, tomatoes, onions, and spices.

  • Papad: Crispy Indian papadums for added crunch and texture.

  • Salna - A thick and spicy gravy made using shredded coconut.

This biryani makes a satisfying and complete meal on its own, but the side dishes complement its flavors beautifully, offering a balance of textures and tastes.

Note: For any biryani the tip is: The number of cups of rice taken should equal the cup of veggies or soy chunks or your protein source.

Enjoy your flavorful Soya Chunks Biryani with Seeraga Samba Rice!



Hi, thanks for stopping by!

Join me as I share insights on cooking, motivation, health, and navigating the joys of parenthood. Let's embark on this journey together!

Let the posts
come to you.

Thanks for submitting!

  • Facebook
  • Instagram
  • Twitter
  • Pinterest
bottom of page