South Indian-style vegetarian keema biryani made using soya granules and aromatic spices, served in a brass pot.
Biryani Recipes, Lunch Recipes, Recipes, Rice Recipes, Soya Chunks Recipes

Soya Keema Biryani, How to make Veg Keema Biryani

Keema biryani was always a Sunday-special in many homes — especially in Tamil Muslim kitchens where seeraga samba rice and bold spices did the magic. But today, I am giving this rustic favorite a vegetarian revival using protein-rich soya granules.

This recipe brings that same old warmth and depth of a meat-based keema biryani, but with no compromise on flavor. The short-grain rice soaks up all the masalas beautifully, and the soft, crumbled soya mimics the keema texture just right.

This Veg/ Soya Keema Biryani recipe is a personal adaptation inspired by traditional Tamil Muslim keema biryani. All content, including images and text, is original and copyrighted by Sandyathome. Reproduction, redistribution, or use of this content is strictly prohibited.


Perfect for those who want tradition with a twist — or those seeking a wholesome, plant-powered biryani that still tastes like home.

Bite of History – Soya Keema Biryani

Keema biryani has been around for nearly 400 years, born in Mughal kitchens and later adapted across India. In Tamil Muslim homes, it took a unique turn with seeraga samba rice — aromatic, short-grain, and perfect for soaking up spices.

This soya keema version? A modern twist from the last few decades — lighter, meat-free, yet full of that old-world warmth.

Jump to Recipe

Ingredient Roles – Veg Keema Biryani

IngredientRole in the Recipe
Soya granulesActs as the vegetarian keema; absorbs masala and mimics the texture of minced meat.
Seeraga samba riceTraditional short-grain rice; absorbs spices well and adds authentic flavor.
OnionAdds sweetness and body; forms the base of the masala when browned.
TomatoProvides tang and moisture; helps blend and balance the spices.
Ginger garlic pasteAdds depth and aroma; essential for building the biryani’s bold base flavor.
Green chiliesIntroduces fresh heat and sharpness.
Curd (yogurt)Tenderizes and adds slight tang; helps coat the soya and rice with flavor.
Mint leavesAdds signature fragrance and freshness.
Coriander leavesOffers herbaceous balance and brightness.
Red chili powderBrings heat and color to the masala.
Turmeric powderGives color and subtle bitterness; balances richness.
Garam masalaBrings warmth and depth; finishes the masala with complexity.
Whole spicesInfuse oil with aroma at the start; build traditional biryani base flavor.
SaltEnhances and brings all flavors together.
Oil + GheeGhee adds richness; oil helps in cooking the masala evenly.
WaterCooks the rice and helps steam everything during dum.

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Soya Keema Biryani, How to make Veg Keema Biryani
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Soya Keema Biryani, How to make Veg Keema Biryani

Recipe by Sandhya Riyaz
5.0 from 4 votes
Course: Main CourseCuisine: South Indian, Tamil MuslimDifficulty: Easy
Servings

2- 3

servings
Prep time

15

minutes
Cooking time

35

minutes

A comforting, protein-packed biryani made with soya granules and seeraga samba rice — this vegetarian take on Tamil Muslim keema biryani brings all the spice and soul of the original, minus the meat.

Ingredients

  • For the Soya Keema

  • 1 cup, 1 Soya granules

  • Hot water, enough to soak

  • ¼ teaspoon, ¼ Salt

  • For Biryani Masala

  • 1 cup, 1 Seeraga samba rice

  • 1 nos. 1 Onion (thinly sliced)

  • 2 nos. 2 Tomato ( medium sized, chopped)

  • 2 nos. 2 Green chilies ( slit)

  • 1 tablespoon, 1 Ginger garlic paste

  • 2 tablespoon, 2 Curd (thick)

  • 4 tablespoon, 4 Mint leaves

  • 2 tablespoon, 2 Coriander leaves

  • 2 teaspoon, 2 Red chili powder

  • ½ teaspoon, ½ Garam masala

  • ¼ teaspoon, ¼ Turmeric

  • Salt, to taste

  • 1¾ cup, 1¾ Water (for 1 cup rice)

  • 1 tablespoon, 1 Ghee

  • 2 tablespoon, 2 Oil

  • Whole Spices

  • 1 nos. 1 Bay leaf

  • 3 nos. 3 Cloves

  • 1 nos. 1 Cinnamon ( small piece)

  • 1 1 Star anise

  • 2 nos. 2 Cardamom

Directions to make Veg keema Biryani

  • Prep the Soya Keema
    Soak soya granules in hot water for 15 mins.
    Squeeze out excess water and rinse once. In a blender add soya chunks grind it to keema. Set aside.
  • Cook the Masala
    Heat ghee + oil in a heavy-bottom biryani pot.
    Add whole spices and let them crackle.
    Add sliced onions and sauté till golden brown.
    Add green chilies and ginger garlic paste. Sauté till raw smell fades.
    Mix in red chili, coriander, turmeric powders, and garam masala. Saute for 30 seconds. Add chopped mint, and coriander leaves. Saute.
    Add chopped tomato and cook till soft and jammy. Add Curd mix well.
    Add the ground soya granules. Sauté well for 3–4 minutes to absorb flavors.
  • Add Rice
    Wash and soak seeraga samba rice for 10 minutes, then drain.
    Add rice to the pot and gently mix.
    Pour 1¾ cups water. Add salt.
    Let it boil, then simmer and cover tightly.
  • Dum Cooking
    Simmer on lowest flame for 12–15 minutes or until rice is fully cooked.
    Turn off heat and rest covered for 10 minutes.
    Fluff gently before serving.

Notes

  • 1 cup = 250 ml
PrintPrint

Directions to make keema biryani with step by step images

  • Prep the Soya Keema
    Soak soya granules in hot water with turmeric and salt for 15 mins.
    Squeeze out excess water and rinse once. Set aside.soya keema paratha
  • Grind Soya
    In a blender add soya chunks grind it to keema. Set asidesoya keema paratha
  • Soak Rice
    Wash and soak seeraga samba rice for 10 minutes, then drain.
  • Cook the Masala
    Heat ghee + oil in a heavy-bottom biryani pot/ pan. Add whole spices and let them crackle. Add sliced onions and sauté till golden brown.
  • Sauté Aromatics
    Add green chilies and ginger garlic paste. Sauté till raw smell fades. Add mint, and coriander leaves. Saute.
  • Bloom the Spices
    Mix in red chili, turmeric powder, and garam masala. Saute for 30 seconds. Add chopped mint and coriander leaves. Saute.
  • Add Tomatoes and Curd
    Add chopped tomato and cook till soft and jammy. Add curd and mix well.
  • Add Soya keema
    Add the ground soya granules. Sauté well for 3 minutes to absorb flavors.
  • Add Rice and Dum cook
    Wash and soak seeraga samba rice for 10 minutes, then drain. Pour 1¾ cups water. Add rice to the pot and gently mix. Add salt. Let it boil, then simmer and cover tightly. Simmer on lowest flame for 12–15 minutes or until rice is fully cooked. Turn off heat and rest covered for 10 minutes. Fluff gently before serving.
Close-up of soya keema biryani made with seeraga samba rice, a traditional Tamil Muslim vegetarian keema biryani recipe.
Soya/ Veg Keema biryani by Sandhya Riyaz

Pro Tips to make perfect and tasty Soya Keema Biryani

  • For deeper flavor, stir-fry soya in a spoon of ghee before adding to masala.
  • Always use seeraga samba for the authentic Tamil Muslim touch.
  • Add a spoon of coconut milk along with water for richness (optional).

Serving Suggestion Soya Biryani

Serve hot with:

  • Onion raita or mint boondi raita
  • Brinjal dalcha or kathirikai pachadi
  • Thinly sliced onions + lemon wedges on the side

FAQs – Soya Keema Biryani

Q: Can I make this biryani with basmati rice instead of seeraga samba?

A: Yes, you can make soya keema biryani with basmati rice, but seeraga samba rice gives a more authentic Tamil Muslim flavor. Basmati works well if you prefer longer grains and a fluffier texture.

Q: How to make veg keema biryani taste like mutton keema biryani?

A: To make soya keema biryani taste close to mutton keema biryani, use freshly ground ginger-garlic paste, whole spices, curd, and sauté the soya granules until they absorb the masala deeply. Seeraga samba rice also helps recreate the traditional flavor profile.

Q: Is soya/ veg keema biryani a good source of protein for vegetarians?

A: Yes! Soya granules are rich in plant-based protein, making soya keema biryani an excellent high-protein vegetarian meal, especially for those avoiding meat.

Q: Can I make this biryani ahead of time for lunchboxes or parties?

A: Absolutely. This soya biryani can be made ahead and actually tastes better after a few hours as the flavors deepen. It’s great for lunchboxes, potlucks, or weekend meals.

Q: What are the best side dishes for this biryani?

A: The best sides for soya keema biryani include onion raita, kathirikai pachadi (brinjal curry), or a simple cucumber salad with lemon. For a festive touch, serve with a sweet lime pickle and crisp papad.

South Indian-style vegetarian keema biryani made using soya granules and aromatic spices, served in a brass pot.
Soya Keema Biryani by Sandhya Riyaz

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