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
- First cook ½ cup soya chunks in enough water until soft. Once cooled down, wash and squeeze off the excess water.
- 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.
- 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.
- 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.
- Add 1 large onion finely sliced. Fry on low flame until golden brown.
- Now add 1 teaspoon ginger garlic paste and fry for a couple of minutes until there is no raw smell.
- Meanwhile add 2 small tomato quartered along with ⅓ cup of mint leaves and 1 green chilli in blender.
- Grind into a smooth paste without adding any water.
- Now add this paste to the pressure cooker and cook on low flame until there is no raw smell.
- Add ½ tablespoon Kashmiri red chilli powder, ¼ teaspoon turmeric powder and ¼ teaspoon garam masala powder along with salt as needed.
- Cook for 2-3 minutes on low flame until oil begins to ooze from the sides.
- Now add the marinated soya chunks. Cook on low flame for 3-4 minutes.
- Next add 1.5 cups of water and mix well. As the water begins to boil, add ¼ cup of finely chopped coriander leaves.
- Now add the soaked basmati rice. Mix well.
- 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.
- 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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