Prepare time: 15 mins
Cook: 25 mins
Serves: 2 Persons

Ingredients

For Marinating

  • ½ cup Soya Chunks
  • 3 teaspoon Fresh Thick Curd
  • ½ teaspoon Kashmiri Red Chilli Powder
  • ¼ teaspoon Turmeric Powder
  • ¼ teaspoon Garam Masala
  • Salt as needed

For Biryani

  • 1 cup Basmati Rice
  • 1.5 cups Water
  • 1 Large Onion Finely Sliced
  • 2 Small Tomato Quartered
  • 1 Green Chilli
  • ⅓ cup Mint Leaves
  • ¼ cup Coriander Leaves
  • 3 teaspoon Oil
  • 1 Dry Bay Leaf
  • 2 Cloves
  • 1 Green Cardamoms
  • 1 Cinnamon Stick
  • 1 teaspoon Ginger Garlic Paste
  • ½ tablespoon Kashmiri Red Chilli Powder
  • ¼ teaspoon Turmeric Powder
  • ¼ teaspoon Garam Masala
  • Salt as needed

Directions For Making Soya Biryani

  1. First cook ½ cup soya chunks in enough water until soft. Once cooled down, wash and squeeze off the excess water.
  2. In a mixing bowl add cooked soya chunks with 3 teaspoon fresh thick curd, ½ teaspoon Kashmiri red chilli powder, ¼ teaspoon turmeric powder and ¼ teaspoon garam masala. Add salt as needed.
  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. In a pressure cooker (I used my small pressure pan), heat 3 teaspoon oil. Add whole spices – 2 cloves, 1 cardamom, 1 cinnamon stick, 1 dried bay leaf. Let them fry for a few secs.
  5. Add 1 large onion finely sliced. Fry on low flame until golden brown.
  6. Now add 1 teaspoon ginger garlic paste and fry for a couple of minutes until there is no raw smell.
  7. Meanwhile add 2 small tomato quartered along with ⅓ cup of mint leaves and 1 green chilli in blender.
  8. Grind into a smooth paste without adding any water.
  9. Now add this paste to the pressure cooker and cook on low flame until there is no raw smell.
  10. Add ½ tablespoon Kashmiri red chilli powder, ¼ teaspoon turmeric powder and ¼ teaspoon garam masala powder along with salt as needed.
  11. Cook for 2-3 minutes on low flame until oil begins to ooze from the sides.
  12. Now add the marinated soya chunks. Cook on low flame for 3-4 minutes.
  13. Next add 1.5 cups of water and mix well. As the water begins to boil, add ¼ cup of finely chopped coriander leaves.
  14. Now add the soaked basmati rice. Mix well.
  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. 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.

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