Apis Soya pieces are a protein powerhouse, with 52 percent protein content, and are used in a range
of curry and dry preparations to increase the taste and nutritional value of various kinds of recipes.
The high protein content promotes overall muscle growth and immune development. Not only that,
but these golden pieces include "9 vital amino acids" for your wellness. The essential amino acids are
not produced by the body and must thus be obtained from food. These 9 necessary amino acids are
exclusively found in the proper amounts in soybeans, and they are not found in any other vegetarian
source.
These pieces are fat-free and high in fibre, which helps you stay healthy and hearty. Apis soya
chunks are prepared from high-quality soybeans and packed in a fully automated operation to
ensure that the proper nutrients reach your table. These chunks' spongy texture absorbs the
flavours of all the substances added to it. Simply include this nutrient-dense item in your everyday
diet to stay healthy and powerful and here is a delicious recipe for you to add this powerhouse of
protein in your diet.
Ingredients
• 1 Cup Apis Soya Chunks
• 1 Carrot, 2 Potatoes, 2 Onion, 3 Green Chillies, 1/2 Capsicum, 50gms Beans
• 1 Lemon Juice
• 300 gms Basmati Long Grain Rice
• 1 Ltr Water + 1 Tbsp Salt (FOR BOILING RICE)
• 1 Cup Rice Water
• 2 tsp Kewra water
• 1 Tbsp Ghee+1/2 tsp Biryani Masala
• 100 gms Coriander Leaves
• 50gms Mint Leaves
• 1/3 Cup Curd
• 1/2 Cup Milk + Kesar
• 1 Tbsp Ginger Garlic Paste
• 4 Black Pepper, 1 Cinnamon Stick, 3 -4 Green Cardamom, 4 Cloves, 1 Bay Leaf
Ingredients to make ground spice mix:
• 1/2 tsp Haldi Powder
• 1 tsp Red Chilli Powder
• 1 tsp Biryani Masala
• 1 tsp Kasuri Methi
• 1 tsp Salt

Method for Making Soya Chunks Veg Biryani
• Wash and soak the rice and soya chunks separately for 15 to 20 minutes, then cut the vegetables.
• Heat the oil in a cooker pan; after the fennel seeds begin to change colour, add the ginger, garlic,
curry leaves, green chilli, onion, and sauté until the onion turns golden brown;
• Then add the tomato, salt, and sauté until the tomato becomes mushy.

• Sauté all of the sliced vegetables for a minute. Reduce the heat to low-medium and whisk in all of
the spices (garam masala, red chilli powder, turmeric, coriander, cumin).

• Stir in the coriander and mint leaves, as well as the curd.
• To the mixture, add the soya pieces. Squeeze off any excess water before adding the soya chunks.
• Finally, add 1 cup of water and the rice. Combine all of the ingredients. Close the cooker lid and
cook for 1 whistle, or until the rice is done.
• Once the pressure has subsided, remove the lid and optionally sprinkle with 1/2 teaspoon ghee
before transferring to a serving bowl.
•Veg Biryani with Raita is delicious!