Soya chunks biryani
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.
This is a Sindhi style Soyachunks Tehri (colloquial name for Vegetable biryani) using a readymade biryani spice mix
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) sliced in middle
3-4 cardamom pods, 2-3 cloves
1 cup of basmati rise
2 cups water
2 tsp heaped (any) biryani masala mixed in a cup of 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
One whole tomato sliced into rounds
puree of 2 tomatoes
20-25 raisins
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 cardamom 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 non stick pan, heat some ghee and add the freshly ground ginger garlic paste. After about 30-40 seconds, add the sliced onions and sauté them until they turn translucent.Add the tomato puree and cook for 2 more minutes. Stir in the soya kheema, potatoes, a pinch of salt and stir fry until the raw smell goes off. 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, coriander leaves and raisins to the mixture and turn down the heat to minimum.Add about 1/2 cup water to make the sufficient gravy. By now the potatoes wil
Slice a big tomato into rounds
In a flat bottomed wide pan, pour the cooked biryani gravy evenly. Spread the layer of rice uniformly over the cooked masala, and drizzle the saffron milk over the rice. Place the tomato slices and also spread some finely chopped coriander and mint leaves.
Cover with an air-tight lid or a foil and cook for another 10 minutes on a very low flame The rice cooks in its own steam. Make sure that you don't open the lid at any point. Turn off the heat and allow it to sit for another 5 minutes. Again do not open the lid until serving.
Before serving garnish with more coriander and mint leaves. Serve with tomato and cucumber salad or raita.
