INGREDIENTS
- 1 cup (150 gms) soya chunks, soaked in hot water for 30 mins. Squeeze and drain to use later.
- Little vegetables like peas, carrots, mushrooms
- ½ cup curd
- ½ tsp Shilpa’s Masala Mill Kashmiri Chilli Powder
- 1 tbsp Shilpa’s Masala Mill Special Biryani Masala
- ½ tsp Shilpa’s Masala Mill Special Garam Masala
- 2 cups basmati rice, soaked
- Ghee
- Whole spices like cinnamon, cardamon, bay leaf, black cumin seeds
- 1 tbsp ginger garlic paste
- 1-2 tomatoes, chopped
- 1-2 onions chopped
- 2-3 green chillies
- ½ cup fried onions
- Mint leaves
- Coriander leaves
- Saffron milk
- Fried nuts (optional)
INSTRUCTIONS
- Marinate the soya chunks with curd, biryani masala, salt, Kashmiri chilli powder and little garam masala, fried onions, mixed vegetables, little ginger garlic paste and salt. Mix well. Keep aside for 20-30 mins.
- Add a few whole spices to a pot with ghee.
- Sauté and add rice.
- Add hot water and cook rice to 80% done.
- Drain and keep aside.
- In another pan, add ghee and few whole spices.
- Add chopped onions and green chilli.
- Fry until golden.
- Add tomatoes and continue to cook.
- Add the marinated soya chunks with vegetables.
- Fry for 2-3 mins.
- Add hot water and cover and simmer for 10 mins.
- Your biryani masala is ready.
- Layer the masala with rice.
- Garnish with mint, coriander leaves.
- Mix little biryani masala with ghee and spread it on the top layer.
- Add saffron milk to top layer too.
- Now cover and give dum for 10-15 mins.
- Add fried onions and garnish with fried green chilli, fried onions, coriander and mint.
- Serve your Soya Biryani hot with Raita.
- Enjoy.
