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Soya Chaap Biryani (V)
About This Dish
The magic of biryani shouldn’t be reserved for meat lovers alone—and our Soya Chaap Biryani ensures that. This vegetarian twist on the classic biryani features tender soya chaap (a mixture of soyabean flour & all-purpose flour, or maida). The soya is marinated in a blend of yoghurt, herbs, and aromatic spices. Each spongy piece soaks up the richness of the marinade, offering a depth of flavour to rival its meaty counterparts.
Separately, fragrant Basmati rice is cooked with saffron and Kewra (screw pine) water, giving it a soft floral aroma and golden hue. Our chefs then carefully layer the marinated soya with the rice before sealing the pot and letting it slow-cook to perfection. The result? A hearty, plant-powered biryani that balances texture, aroma, and taste—perfect for those seeking a meat-free indulgence.
History & Tradition
As vegetarian interpretations of biryani began gaining ground, soya chaap emerged as a flavourful and satisfying alternative to meat. Drawing inspiration from traditional North Indian kebabs, soya chaap is often marinated and cooked in a way that mirrors Tandoori preparations. Over time, it found its place in biryani. Soya’s spongy & tender texture & its ability to absorb spices made it a natural fit. This modern addition to the biryani family blends known methods like layering and Dum Pukht cooking with a contemporary, plant-based ingredient, satisfying both tradition and taste.
What Makes It Special
At BKC London, what sets our Soya Chaap Biryani apart is its juicy, richly marinated, & protein-packed core. The soya chaap is slow-cooked until it’s irresistibly tender, having soaked in the bold flavours of yoghurt, herbs, and spices. The Basmati rice is perfumed with Kewra (screw pine) and saffron, giving out a delicate counterpoint. It all makes for a dish whose spoon is a medley of spice and subtle fragrance. Unlike many vegetarian biryanis or similar vegan options, this one offers a hearty bite and complex flavour profile—perfect for those craving depth, warmth, and satisfaction in every bite.
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Rohan Mehta
The Soya Chaap Biryani was a surprise in the best way. I usually miss meat in vegetarian biryanis, but not this one. The chaap was perfectly marinated and had a meaty texture, and the rice was rich with aroma. A fantastic option for anyone looking for a hearty, satisfying vegetarian biryani with real Awadhi character.
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Emily Carter
I tried the Soya Chaap Biryani out of curiosity and it completely won me over. The flavour was deep and comforting, and the soya chaap had such a great texture. I loved the layers of fragrant rice and the subtle spices. Honestly, it felt like a proper biryani, just without the meat. I would definitely order this again.
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Thomas Hughes
As someone who eats mostly plant-based, finding a biryani like this is a dream. The Soya Chaap Biryani was beautifully spiced and had that rich, slow-cooked taste you expect from a traditional biryani. The rice was aromatic and the soya had soaked up all the flavours. A delicious and satisfying dish that does not compromise on authenticity.
FAQs
A: Soya chaap is a plant-based protein, often marinated and cooked in spices, offering a similar texture to meat.
A: No, but it can be made vegan by using plant-based yoghurt for marination.
A: It’s mildly spiced, with the aromatic spices enhancing the soya chaap without overpowering the dish.
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