Restaurant Style Soya Chaap Biryani (Dum Method) | How to Make Soya Chaap Biryani at Home | Best Soya Chaap Biryani Recipe

11 Apr Restaurant Style Soya Chaap Biryani (Dum Method) | How to Make Soya Chaap Biryani at Home | Best Soya Chaap Biryani Recipe

Last Updated on April 11, 2026 by blessmyfoodbypayal

Restaurant Style Soya Chaap Biryani (Dum Method) | How to Make Soya Chaap Biryani at Home | Best Soya Chaap Biryani Recipe with step wise pictorial and video method.

Vegan

Whenever the word “Biryani” comes, it is always a debate that it can only be something made with non-veg. Because this is only the meat which completes it in terms of texture.

But those who debate this should try this homemade spicy veg biryani using soya chaap pieces just once and their perspective will be changed for ever.

We have been able to say so because it is said that chaap has a texture much similar to meat, and when you can enjoy some food which free from cruelty, why to go for the other one?

And not only in terms of taste and texture, but Soya Chaap is also very rich in protein, being made with soya dal. It is pertinent to mention here that 100 grams of raw soya dal is having 52-54 grams of protein. So you can well imagine how healthy is this easy protein rich veg biryani recipe without meat.

Furthermore, the use of Air Fryer has helped this aromatic basmati rice biryani with soya chaap masala in retaining it’s goodness. The reason is that soya chaap pieces needs to be fried for better taste but all thanks to Air Fryer, who did this job with just 2 tbsp of oil.

Some people do find making Biryani a task and find the ingredients too exhaustive. But if you sit relaxed and read carefully, the ingredients are long but very basic and easily available in every indian kitchen. So you have no reason to say No to flavorful vegetarian biryani with soya chaap chunks.

If not in routine, Biryanis can be made as weekend meals, for small gatherings or can be made a part of festive menus.

So if you want to know how to cook soya chaap biryani in dum style, be here and learn the recipe of soya chaap dum biryani at home step by step.

Step wise pictorial recipe of Restaurant Style Soya Chaap Biryani (Dum Method) | How to Make Soya Chaap Biryani at Home | Best Soya Chaap Biryani Recipe

FRYING CHAAP

Chaap can be deep fried but in case you have Air Fryer, place chaap in Air Fryer basket. However we have separate post on Soya Chaap Masala made by deep frying. Drizzle a tbsp of oil on the chaap. Just mix everything with hand so that oil get coated on each piece of soya chaap. Air fry chaap @180°C for about 30 minutes. Do not miss to shake the basket once or twice, so that chaap gets fried evenly.

PREPARE THE RICE

Till the time chaap is frying, let’s cook rice. For that, take water in a pan and add salt, bay leaf, cloves, green cardamoms, black cardamom, cinnamon, star anise & oil. When water begins to boil, add rice which were washed and soaked for 20 minutes. Cook the rice until 90% done (grains should be firm but cooked). Drain them but don’t discard water. Spread rice in a wide plate so that their cooking process stops immediately. Keep aside.

COOKING OF CHAAP

By now, chaap is also fried. Add 2 tbsp oil in a pan and place it on a flame. When hot, add cumin seeds, green cardamoms, black cardamom, cloves, black cardamom, star anise and cinnamon. Let cumin splutter. Add onion, tomatoes, green chilies, red chilli powder, turmeric powder, garam masala, coriander powder, chaap masala and salt. Mix. Put a lid and let tomatoes cook on low to medium heat.

Keep stirring at intervals to prevent mixture from sticking at the bottom of the pan. Also mash the tomatoes occasionally. Keep cooking until oil is seen separating. It’s a sign that tomatoes are properly cooked. Once the tomatoes are cooked, add fried chaaps and saute well. Now add water (which was left after draining rice) and mix well. Put a lid on and let chaaps cook for 10 to 15 minutes or until chaaps are thoroughly cooked. Once chaap is cooked but still there’s some water left, turn the heat to high and let the water evaporate completely. Chaap is ready. Remove the pot from the heat.

LAYER THE BIRYANI

Remove half of the cooked chaap from the pot. Properly spread the leftover chaap at the base of the pan. Layer half of the cooked rice over chaap masala. Drizzle half of the saffron milk, half of the onion barista and half of the mint coriander leaves.

Spread third layer of chaap masala (which was taken out). Again spread the remaining rice as the top layer. Garnish with rest of the fried onions, mint and coriander leaves.  Also drizzle the remaining saffron milk over the rice. 

DUM COOKING

Put a lid on the pan and seal the edges with dough. Alternatively, you can cover the pot with almunium foil and thereon put a tight-fitting lid. Do anything due to which steam shouldn’t escape out of pot. Cook on lowest heat for 30 minutes to allow the flavors to meld together. Remove the pot from the heat and let it remain as it is undisturbed for atleast 5 mins. Thereafter remove the lid. Fluff up the biryani gently with a fork.

Serve hot with vegan raita or salad.

NOTES

1. For the best taste, prefer to use good quality of basmati rice.
2. We have used masala flavoured chaap. You can use plain chaap as well.
3. Now a days, chaap is sold packed after cut into pieces. But in case you get that old fashioned whole chaap which comes with a stick, then remove the stick and cut chaap into pieces.
4. Chaap masala usually comes with the pack of chaap. However it is sold separately as well. But in case you don’t get that, you can use tandoori or biryani masala as well. Or simply enhance the quantity of garam masala.
5. We usually prefer to prepare the chaap biryani atleast 1 to 2 hours prior to serving them. Because as long as the chaap & rice will remain together, the more they will absorb the flavours and spices. So get them ready before the time and just re-heat them at the time of serving.

Restaurant Style Soya Chaap Biryani (Dum Method) | How to Make Soya Chaap Biryani at Home | Best Soya Chaap Biryani Recipe – Recipe Card

Restaurant Style Soya Chaap Biryani (Dum Method) | How to Make Soya Chaap Biryani at Home | Best Soya Chaap Biryani Recipe

blessmyfoodbypayal

Restaurant Style Soya Chaap Biryani brings rich aromatic flavors, perfectly spiced gravy, tender chaap pieces layered with fragrant basmati rice.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Course rice

Cuisine Indian

Servings 6

Ingredients

  

1 cup = 250 ml

FOR COOKING RICE

• 3 cups Basmati rice
• 1 Bay leaf
• 4 Cloves
• 1 Star Anise
• 3 Green cardamoms
• 1 Black cardamom
• 1 small piece of Cinnamon stick
• 1 tsp Oil
• Salt to taste
• 7 cups water

FOR MAKING MASALA CHAAP

• 1 Kg chaaps (frozen)
• 6-7 Onion (medium)
• 6 Tomatoes (medium)
• 4 Green chilies
• 1 tsp Cumin seeds
• 3 green cardamoms
• 1 black cardamom
• 1 star anise
• small piece of cinnamon
• 4 cloves
• 2 tsp Red chili powder
• 1/2 tsp Turmeric powder
• 1 tbsp Coriander powder
• 2 tbsp Chaap masala (optional but recommended)
• Salt to taste
• 1 tsp garam masala
• 2 cup Water
• 2-3 tbsp oil

FOR LAYERING

• 1/2 cup onion barista/fried onion
• Saffron soaked milk (A pinch of saffron soaked in 3 tbsp of warm almond or coconut milk)
• 1/2 cup Mint and coriander leaves
• 1/2 tsp kewra water

Instructions

 

FRYING CHAAP

• Chaap can be deep fried but in case you have Air Fryer, place chaap in Air Fryer basket. However we have separate post on Soya Chaap Masala made by deep frying.
• Drizzle a tbsp of oil on the chaap.
• Just mix everything with hand so that oil get coated on each piece of soya chaap.
• Air fry chaap @180°C for about 30 minutes. Do not miss to shake the basket once or twice, so that chaap gets fried evenly.

PREPARE THE RICE

• Till the time chaap is frying, let's cook rice. For that, take water in a pan and add salt, bay leaf, cloves, green cardamoms, black cardamom, cinnamon, star anise & oil.
• When water begins to boil, add rice which were washed and soaked for 20 minutes.
• Cook the rice until 90% done (grains should be firm but cooked).
• Drain them but don't discard water.
• Spread rice in a wide plate so that their cooking process stops immediately. Keep aside.

COOKING OF CHAAP

• By now, chaap is also fried.
• Add 2 tbsp oil in a pan and place it on a flame.
• When hot, add cumin seeds, green cardamoms, black cardamom, cloves, black cardamom, star anise and cinnamon. Let cumin splutter.
• Add onion, tomatoes, green chilies, red chilli powder, turmeric powder, garam masala, coriander powder, chaap masala and salt. Mix.
• Put a lid and let tomatoes cook on low to medium heat.
• Keep stirring at intervals to prevent mixture from sticking at the bottom of the pan.
• Also mash the tomatoes occasionally.
• Keep cooking until oil is seen separating. It's a sign that tomatoes are properly cooked.
• Once the tomatoes are cooked, add fried chaaps and saute well.
• Now add water (which was left after draining rice) and mix well.
• Put a lid on and let chaaps cook for 10 to 15 minutes or until chaaps are thoroughly cooked.
• Once chaap is cooked but still there's some water left, turn the heat to high and let the water evaporate completely.
• Chaap is ready. Remove the pot from the heat.

LAYER THE BIRYANI

• Remove half of the cooked chaap from the pot.
• Properly spread the leftover chaap at the base of the pan.
• Layer half of the cooked rice over chaap masala.
• Drizzle half of the saffron milk, half of the onion barista and half of the mint coriander leaves.
• Spread third layer of chaap masala (which was taken out).
• Again spread the remaining rice as the top layer.
• Garnish with rest of the fried onions, mint and coriander leaves.
• Also drizzle the remaining saffron milk over the rice.

DUM COOKING

• Put a lid on the pan and seal the edges with dough. Alternatively, you can cover the pot with almunium foil and thereon put a tight-fitting lid. Do anything due to which steam shouldn't escape out of pot.
• Cook on lowest heat for 30 minutes to allow the flavors to meld together.
• Remove the pot from the heat and let it remain as it is undisturbed for atleast 5 mins.
• Thereafter remove the lid.
• Fluff up the biryani gently with a fork and serve hot with vegan raita or salad.

Notes

1. For the best taste, prefer to use good quality of basmati rice.
2. We have used masala flavoured chaap. You can use plain chaap as well.
3. Now a days, chaap is sold packed after cut into pieces. But in case you get that old fashioned whole chaap which comes with a stick, then remove the stick and cut chaap into pieces.
4. Chaap masala usually comes with the pack of chaap. However it is sold separately as well. But in case you don't get that, you can use tandoori or biryani masala as well. Or simply enhance the quantity of garam masala.
5. We usually prefer to prepare the chaap biryani atleast 1 to 2 hours prior to serving them. Because as long as the chaap & rice will remain together, the more they will absorb the flavours and spices. So get them ready before the time and just re-heat them at the time of serving.

Keyword soya chaap biryani in air fryer, soya chaap biryani recipe