Soyachunks Biryani
Indian biryani's are aromatic, heavenly and one of the most loved delicacies of the country. The subtle flavours of the spices, yogurt, shallow fried crisp onions and mint infused with the long grained basmati rice render a distinct taste, texture and aroma to the dish.
Biryani is a complete meal in itself, apt to suit all occasions; whether a hearty meal on a lazy Sunday afternoon or a grand, scrumptious indulgence at the dinner table - there are so many varieties available to please one and all.
Just in case you are in a mood to cook some yourself, here is a quick recipe to inspire the cook within you. Adding the icing to the cake, if you have a ready made biryani masala, you’re only 30 minutes away from a truly comforting Indian dinner! Today is a Soyachunks Tehri (colloquial name for Vegetable biryani) using the ready made biryani spice mix. By the way, do not get intimidated by the number of ingredients or the steps, just follow these easy steps and WOW your friends and family!
What you'll need:
1 cup soya chunks soaked in warm water with a pinch of salt for 20 minutes 1/2 cup soya kheema soaked in warm water with a pinch of salt for 20 minutes 1 green chilly (as per taste) slited in middle 3-4 cardamom pods, 2-3 cloves 1 cup of basmati rise 2 cups water 2 tsp heaped readymade biryani masala 1 cup yogurt 3 medium sized onions 1 tsp ginger garlic paste 1/2 cup mint and coriander leaves finely shredded One large potato 3 tbsp ghee 3 tbsp milk 4-5 strands of Saffron Salt as per taste
How to :
Prep :
1. Squeeze out the soya chunks from water and rinse well in cold water. Perform the same with soya kheema. Make sure the soya chunks and kheema are kept separately as they will be added to the biryani at different times. 2. Slice the onions length wise. 3. Add ready made biryani masala to yogurt and mix well so that there are no lumps formed in the mixture 4. Peel the potato and cut medium sized cubes. Allow them to rest in water so that they do not turn brown 5. Soak the basmati rise in water for half an hour in cold water. Cook the rice with the whole cardamon pods and cloves. Once the rice is half cooked, turn off the flame, drain out the water and keep it aside. 6. Warm the milk and soak the Saffron strands in it.
Method :
In a flat bottom non stick pan, heat some ghee and add the freshly gound ginger garlic paste. After about 30-40 seconds, add the sliced onions and saute them until they turn transclucent. Add the soya kheema, potatoes, a pinch of salt and stir fry until the onions turn golden brown. Turn the flame to low, add the soya chunks and allow to cook for one more minute. At this point, add the biryani masala infused yogurt and allow to cook on slow flame for 2-3 minutes. Add the mint and the coriander leaves to the mixture and turn down the heat to minimum.
Spread the layer of rice over the cooked masala, and drizzle the saffron milk over the rice. Cover with an air-tight lid or a foil and cook for another 10 minutes on a very low flame. Turn off the heat and allow it to sit for another 5 minutes. Do not open the lid until serving. Before serving garnish with more coriander and mint leaves. Serve with tomato and cucumber salad or raita.
If you have some leftover biryani, check out the tips (stuffed capsicum) section to convert it to a colorful appetizer the next day :)