The love for “Soya Biryani!”

Ready in 120 minute

Prep Time – 30 minutes

Cook Time – 30 minutes

Serves 4 people

Marination Requirements:

  • 1 cup soya chunks
  • 1 cup curd  (thick)
  • ¼ tsp turmeric powder
  • 1 tsp Kashmiri red chili powder 
  • ½ tsp ginger garlic paste
  • ½ tsp salt

Other Ingredients:

  • 2 tbsp ghee
  • 1 bay leaf / tej patta
  • 1-inch cinnamon / dalchini
  • 6 cloves / lavang
  • 4 cardamom/elaichi
  • ½ tsp pepper
  • 1 tsp cumin/jeera
  • 1 onion (finely chopped)
  • ½ tsp ginger garlic paste
  • 1½ cup basmati rice (soaked)
  • ¾ tsp salt
  • 1 big sliced and fried onion
  • 3 tbsp coriander & mint (chopped)
  • Water as required

Preparation

  1. Boil the soya chunks.
  2. Once cooled, squeeze the water.
  3. Beat the curd along with turmeric, red chili, and salt.
  4. Put the soya chunks in curd and keep them in the refrigerator for 40 minutes.
  5. Soak the basmati rice for 30 mins.
  6. After 30 minutes, take a pressure cooker and heat 2 tbsp ghee, and saute spices.
  7. Add in 1 onion(cubed) and saute.
  8. Add ½ tsp ginger garlic paste.
  9. Add the marinated soya to the cooker and mix them.
  10. Now add soaked basmati rice. Remember to spread evenly over marinated soya.
  11. Sprinkle salt to taste, Layer the rice with fried onions, chopped mint leaves, and coriander.
  12. Add water as required and cover the pressure cooker for 2 whistles on medium flame.
  13. Open the pressure cooker once there is no more pressure.
  14. Serve the biryani hot with salad or raita.

Optional Steps: You can marinate the soya with a few other vegetables like carrots, capsicum, beans etc.

    1. ½ carrot (chopped)
    2. ½ capsicum (cubed)
    3. 1 onion(cubed)

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