Healthy Soya Mushroom Biryani Recipe Packed With Protein

The healthy soya mushroom biryani shared by fitness influencer Vanshika Khurana offers a nutritious twist to the much-loved rice dish. Made with soya chunks, mushrooms and brown basmati rice, the recipe is designed to deliver both protein and fibre while still keeping the meal indulgent and satisfying.

According to the recipe, the biryani contains around 470 calories and uses ingredients such as Skyr, herbs, spices and saffron milk to create a rich flavour without making the dish excessively heavy.

Why This Healthy Soya Mushroom Biryani Stands Out

The recipe combines protein-rich soya chunks with mushrooms and brown basmati rice, giving the dish a more balanced nutritional profile than a traditional heavily-oiled biryani.

The addition of Skyr adds creaminess to the marinade, while fresh mint, coriander and saffron milk help create the familiar aromatic character associated with biryani.

The listed quantities are enough for two servings.

Ingredients for the Marinade

To prepare the healthy soya mushroom biryani, the marinade requires:

• 60g soya chunks
• 15–18 sliced mushrooms
• 300g Skyr
• Three-quarters of the air-fried onions
• Chopped coriander and mint
• 1½ tbsp biryani masala
• 1 tbsp kasuri methi
• Red chilli powder, according to taste
• Salt, to taste
• Green chilli-garlic paste
• Lemon juice, to taste
• 1 tbsp jaggery powder

Ingredients for the Rice

For the rice layer, use:

• 85g raw brown basmati rice
• 1 cinnamon stick
• 3–4 black peppercorns
• 1 tsp ghee
• A pinch of salt

Ingredients for Layering

For the final layering, keep ready:

• Brown basmati rice cooked to 90%
• Remaining air-fried onions
• Fresh mint
• 30–35ml toned milk mixed with saffron

How to Make Healthy Soya Mushroom Biryani

Step 1: Prepare the Soya Chunks

Boil the soya chunks until soft. Once cooked, squeeze out all the excess water and keep them aside.

Step 2: Air-Fry the Onions

Thinly slice two medium onions and air-fry them at 180°C with a light spray of oil until they turn brown and crisp.

Step 3: Make the Marinade

In a bowl, combine the cooked soya chunks, sliced mushrooms, Skyr, three-quarters of the air-fried onions, chopped coriander, mint, biryani masala, kasuri methi, red chilli powder, salt, green chilli-garlic paste, lemon juice and jaggery powder.

Mix everything thoroughly and allow the mixture to rest for 10 to 15 minutes.

Step 4: Cook the Brown Basmati Rice

Cook the brown basmati rice with cinnamon, black peppercorns, one teaspoon of ghee and a pinch of salt.

Cook until the rice is around 90% done, then drain and keep it aside.

Step 5: Cook the Soya-Mushroom Mixture

Heat one teaspoon of ghee in a pan and add cumin seeds.

Once they begin to sizzle, add the marinated soya and mushroom mixture. Cook on low heat for around 10 to 12 minutes.

Step 6: Layer the Biryani

Spread the partially cooked brown rice over the soya-mushroom mixture.

Top it with the remaining air-fried onions, fresh mint and saffron-infused toned milk.

Step 7: Finish on Low Heat

Cover the pan and cook on low heat for another six to seven minutes.

This allows the rice to finish cooking while the flavours from the spices, saffron, herbs and marinade blend together.

Step 8: Serve Hot

Once done, gently fluff the layers and serve the biryani hot.

A Protein-Rich Vegetarian Meal

The healthy soya mushroom biryani offers a practical option for those looking for a filling vegetarian meal with more protein and fibre.

With soya chunks, mushrooms, brown rice and a yoghurt-based marinade, the recipe brings together nutrition and comfort food in one dish.

It can work well as a lunch or dinner option for anyone trying to make their everyday meals more balanced without giving up on flavour.