Hyderabadi Snake Gourd Salan, How to make Potlakaya Salan
This Potlakaya Salan is a Hyderabadi-style curry made with snake gourd (pudalangai), simmered in a sesame-peanut gravy with tamarind. It’s bold, tangy, and a perfect biryani side!
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.
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.
| Ingredient | Role in the Recipe |
|---|---|
| Soya granules | Acts as the vegetarian keema; absorbs masala and mimics the texture of minced meat. |
| Seeraga samba rice | Traditional short-grain rice; absorbs spices well and adds authentic flavor. |
| Onion | Adds sweetness and body; forms the base of the masala when browned. |
| Tomato | Provides tang and moisture; helps blend and balance the spices. |
| Ginger garlic paste | Adds depth and aroma; essential for building the biryani’s bold base flavor. |
| Green chilies | Introduces fresh heat and sharpness. |
| Curd (yogurt) | Tenderizes and adds slight tang; helps coat the soya and rice with flavor. |
| Mint leaves | Adds signature fragrance and freshness. |
| Coriander leaves | Offers herbaceous balance and brightness. |
| Red chili powder | Brings heat and color to the masala. |
| Turmeric powder | Gives color and subtle bitterness; balances richness. |
| Garam masala | Brings warmth and depth; finishes the masala with complexity. |
| Whole spices | Infuse oil with aroma at the start; build traditional biryani base flavor. |
| Salt | Enhances and brings all flavors together. |
| Oil + Ghee | Ghee adds richness; oil helps in cooking the masala evenly. |
| Water | Cooks the rice and helps steam everything during dum. |
Serve hot with:
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.
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.
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.
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.
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.
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