INGREDIENTS:
- Basmati rice – 2 cup
- Soya Chunks - 2 cup
- Chopped onions – 2 cup
- Tomato (chopped) – 1 no
- Diced Carrot and Peas– 1 cup
- Green chilly – 2 nos
- Chopped Ginger - 1 tsp
- Chopped Garlic – 1 tsp
- Chilly powder – 1 tsp
- Turmeric Powder - ¼ tsp
- Coriander powder – 1 tsp
- Fennel seed Powder - 1 tsp
- Garam Masala Powder - 1 tsp
- Cinnamon – 2 one inch stick
- Cardamom – 3 nos
- Cloves – 3 nos
- Bay leaves – 2 nos
- Finely chopped coriander leaves - 1 cup
- Ghee - 3 tbsp
- Thinly sliced Onion - ½ cup
- Salt to taste
- Oil for frying
PREPARATION METHOD:
- Wash and soak rice for 10 mins and then drain it.
- Soak soya chunks in hot water for 15 minutes.
- Drain the chunks and put them in cold water.
- squeeze the chunks out of water and keep aside.
- Heat 1 tbsp ghee in a heavy bottomed Pan.
- Fry thinly sliced onions(for garnishing) until golden brown and remove it and keep it aside.
- Add the remaining Ghee and fry cinnamon, cardamom and cloves together for a minute.
- Crush chopped Garlic and Ginger with Green Chillies .
- Add this to the pan along with chopped Onion and saute till translucent.
- Add chopped tomato and saute well.
- Add chili powder, coriander powder, fennel seed powder, turmeric Powder and garam masala and saute till the raw smell goes.
- Add Soya chunks, carrot and peas to it.
- Add ¼ cup water and salt to it and let it cook for 5 minutes.
- Add mint leaves and cilantro to it and cook for a minute.
- Add drained rice into it and mix well.
- Add 4 cups of water, salt(to taste) and mix well.
- Cover the pan with a lid and let it cook.
- Remove from fire when the rice is cooked and all water has been absorbed.
- Garnish the Biryani with fried onion and chopped corriander leaves.
Recommended Combination: Serve hot with Chicken Curry / pickle.
