Soya Biryani | Soya Chunks Biriyani Recipe

Ingredients

• 1/2 cup Soya Chunks
• 3 tsp Fresh Thick Curd
• 1/2 tsp Kashmiri Red Chilli Powder
• 1/4 tsp Turmeric Powder
• 1/4 tsp Garam Masala
• Salt as needed
• 1 cup Basmati Rice
• 1.5 cups Water
• 1 Large Onion Finely Sliced
• 2 Small Tomato Quartered
• 1 Green Chilli
• 1/3 cup Mint Leaves
• 1/4 cup Coriander Leaves
• 3 tsp Oil
• 1 Dry Bay Leaf
• 2 Cloves
• 1 Green Cardamoms
• 1 Cinnamon Stick
• 1 tsp Ginger Garlic Paste
• 1/2 tbsp Kashmiri Red Chilli Powder
• 1/4 tsp Turmeric Powder
• 1/4 tsp Garam Masala
• Salt as needed

Instructions

1. 1

   First cook 1/2 cup soya chunks in enough water until soft. Once cooled down, wash and squeeze off the excess water.

2. 2

   In a mixing bowl add cooked soya chunks with 3 tsp fresh thick curd, 1/2 tsp Kashmiri red chilli powder, 1/4 tsp turmeric powder and 1/4 tsp garam masala. Add salt as needed.

3. 3

   Mix well and keep covered, marinate for 15-20 minutes. Also, wash and soak 1 cup Basmati rice in enough water for 15-20 mins.

4. 4

   In a pressure cooker (I used my small pressure pan), heat 3 tsp oil. Add whole spices – 2 cloves, 1 cardamom, 1 cinnamon stick, 1 dried bay leaf. Let them fry for a few secs.

5. 5

   Add 1 large onion finely sliced. Fry on low flame until golden brown.

6. 6

   Now add 1 tsp ginger garlic paste and fry for a couple of minutes until there is no raw smell.

7. 7

   Meanwhile add 2 small tomato quartered along with 1/3 cup of mint leaves and 1 green chilli in blender.

8. 8

   Grind into a smooth paste without adding any water.

9. 9

   Now add this paste to the pressure cooker and cook on low flame until there is no raw smell.

10. 10

    Add 1/2 tbsp Kashmiri red chilli powder, 1/4 tsp turmeric powder and 1/4 tsp garam masala powder along with salt as needed.

11. 11

    Cook for 2-3 minutes on low flame until oil begins to ooze from the sides.

12. 12

    Now add the marinated soya chunks. Cook on low flame for 3-4 minutes.

13. 13

    Next add 1.5 cups of water and mix well. As the water begins to boil, add 1/4 cup of finely chopped coriander leaves.

14. 14

    Now add the soaked basmati rice. Mix well.

15. 15

    Close the pressure cooker and set the flame on high for 3-4 mins and then cook it on low flame for 9-10 minutes or for 2 whistles (whichever happens first) and switch off the heat. Let the pressure drop naturally before opening the pressure cooker.

16. 16

    Rest the rice for 5-6 mins before fluffing it up or mixing it. Serve hot with dalcha, egg thokku or raita on the side.