If you’re a fan of biryani and looking for something new and exciting, then this Veg Moti Biryani is a must-try! Unlike regular vegetarian biryanis, this one is packed with protein and flavor, thanks to the juicy, golden-fried soya balls that resemble little pearls—hence the name ‘Moti’ Biryani.
This recipe brings a restaurant-style richness right into your home kitchen. Every layer is thoughtfully built—from the aromatic basmati rice and the spiced gravy to the crisp yet tender soya chunks. It’s a feast not just for the stomach but for the soul. Whether you’re preparing it for a festive lunch, a family gathering, or simply treating yourself on the weekend, this biryani is sure to impress.
Ingredients
For soya chunks balls –
- Soaked soya chunks – 1 cup
- Green chili – 1
- Chopped onion – 1
- Chopped tomato – 1
- Chopped green chili – 2
- Ginger & garlic paste – 1 tsp
- Turmeric powder – 1/8 tsp
- Red chili powder – ½ tsp
- Black pepper powder – ¼ tsp
- Salt – ¼ tsp
- Kitchen king masala – ½ tsp
- Raw mango powder – ½ tsp
- Fresh coriander leaves – 1 tbsp
- Mint leaves (chopped) – 1 tsp
- Gram flour – ½ cup
- Rice flour – 2 tbsp
- Oil – to fry
For Rice –
- Rice – 1 cup
- Star anise – 1
- Cinnamon stick – 1
- Black cardamom – 1
- Mint leaves – 5
- Salt – 1 tsp
- Ghee – ¼ tsp
For gravy –
- Ghee – 1 tbsp
- Oil – 1 tbsp
- Cinnamon stick – 1
- Clove – 1
- Black peppercorns – 4
- Black cardamom – 1
- Green cardamom – 1
- Bay leaf – 1
- Cashew nuts – 6
- Ginger & garlic paste – 1 tbsp
- Onion – 1
- Salt – as per taste
- Turmeric powder – ¼ tsp
- Kitchen king masala – ½ tsp
- Biryani masala – 1 tbsp
- Green chili – 2
- Curd – ½ cup
- Mint leaves – 10
- Black pepper powder – ½ tsp
- Salt – as per taste
- Water – ¼ cup
- Fried onion – ¼ cup
- Saffron water
Method
Step 1: Prepare the Soya Balls
- Firstly, boil 1 cup of soya chuks then discard water.
- Now take boiled soya chunks and transfer it into mixer jar. Along with add one green chili and blend coarsely.
- Then, transfer to a mixing bowl bowl and add chopped onion – 1, chopped tomato – 1, chopped green chilies – 2, ginger-garlic paste – 1 tsp.
- Add turmeric powder, red chili powder – 1/2 tsp, black pepper powder – 1/4 tsp, salt as per taste, Kitchen King Masala – 1 tsp, amchur powder – 1 tsp, chopped fresh coriander leaves – 1 tbsp, and 4 -5 mint leaves.
- Now add gram flour – 1/2 cup and rice flour – 2 tbsp to bind the mixture. Mix well. If the mixture is too dry, add a spoonful of water.
- Shape into small balls.
- Now heat oil in a deep pan and fry the balls in batches until golden brown. Drain on paper towels and keep aside.
Step 2: Cook the Rice
- First, take 1 cup of basmati rice, rinse it well, and soak it in water for 30 minutes. After 30 minutes, drain the water.
- Now boil 1.5 liters of water in a large vessel. Add whole spices star anise, cinnamon, black cardamom, bay leaf, few mint leaves, salt – 1 tsp, and a little ghee.
- Then add soaked rice – 1 cup and cook until 80–90% done.
- Drain and set aside.
Step 3: Make the Gravy
- Now lets prepare gravy, take a pan, heat ghee – 1 tbsp and oil – 1 tbsp.
- Next add cinnamon, cardamoms (black and green), clove, black peppercorns, and bay leaf.
- Add cashews and sauté until lightly golden.
- Then add ginger-garlic paste and cook until raw aroma disappears.
- Now Add sliced onion and sauté until translucent.
- Season with salt, turmeric powder, Kitchen King Masala, and biryani masala. Add green chilies.
- Now add the beaten curd and cook for 5–6 minutes on medium heat.
- Add mint leaves, black pepper powder, and a splash of water. Let the gravy simmer.
- Now add the fried soya balls along with little water and gently mix. Let them absorb the flavors for a couple of minutes.
Step 4: Assemble the Biryani
- Now gravy is cooked well then spread a layer of rice on top.
- Garnish with fried onions, mint leaves, and drizzle saffron water.
- Cover with a tight lid and place on low flame for 15–20 minutes to let the biryani cook on dum.
- After 20 minutes, turn off the flame. Let the biryani rest for 5–10 minutes after cooking before serving to enhance the flavors.
Our Moti biryani is ready. Serve hot with cucumber raita, mint chutney, or a simple onion salad. It pairs beautifully with a chilled glass of buttermilk or masala chaas!
Tips for Perfect Veg Moti Biryani
- Use thick curd to avoid curdling in the gravy.
- Do not overcook the rice, or it will become mushy while layering.
- Fry soya balls on medium heat to ensure they cook evenly from inside.
- You can add rose water or kewra water while layering for an aromatic touch.
- Let the biryani rest for 5–10 minutes after cooking before serving to enhance the flavors.
