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Photo of Soya Chaap biryani by Rita Arora at BetterButter
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Soya Chaap biryani

Jun-19-2018
Rita Arora
30 minutes
Prep Time
20 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT Soya Chaap biryani RECIPE

this Biryani is perfect for vegetarians

Recipe Tags

  • Veg
  • Medium
  • Eid
  • Punjabi
  • Boiling
  • Sauteeing
  • Main Dish
  • Healthy

Ingredients Serving: 3

  1. 1 cup basmati rice
  2. one fourth Cup Saffron milk
  3. 2 cinnamon sticks
  4. two cloves
  5. 2 bay leaves
  6. 2 green cardamom
  7. 1 black cardamom
  8. 1 star anise
  9. water as required
  10. 1 cup brown onion
  11. 5 tablespoon curd
  12. 5 Soya chaap chaap
  13. 1/4 Cup green peas
  14. 1/4 Cup chopped beans
  15. 1 chopped carrot
  16. three fourth Cup cauliflower florets
  17. salt as required
  18. one teaspoon ginger garlic paste
  19. 1 green chilli
  20. half cup coriander leaves
  21. one fourth Cup mint leaves
  22. one teaspoon red chilli powder
  23. 1 tablespoon biryani masala
  24. half teaspoon Garam Masala
  25. half teaspoon turmeric powder
  26. one teaspoon cumin seeds

Instructions

  1. soak the rice for 30 minutes
  2. take curd in a bowl and add all dry spices
  3. add ginger garlic paste and mix well
  4. Batter for marination is ready
  5. add chopped chap and vegetables and mix well
  6. keep aside for 15 minutes
  7. heat 2 tbsp ghee in a pan
  8. add cumin seeds bay leaves, green cardamom, black cardamom, cinnamon stick
  9. add marinated vegetables
  10. Saute for 2 to 3 minutes, add half cup water, cover and cook until 80% done
  11. boil the rice with bay leaves cinnamon stick cloves and cook until 80% done
  12. strain the rice and keep aside
  13. layering of biryani-
  14. take out half the quantity of chap and vegetable masala in a bowl
  15. add two tablespoons curd and one fourth Cup water in pan
  16. spread half of rice on chap masala
  17. spread brown onion coriander leaves and mint leaves
  18. spread chap and vegetable masala on rice
  19. repeat the procedure with rice coriander leaves mint leaves and brown onion
  20. add Saffron milk and cover with the lid
  21. place the pan on hot tawa and cook for 7 to 8 minutes on low heat
  22. Off the flame and let it rest for 15 minutes

Reviews (1)  

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Sangeeta Arora
Jun-20-2018
Sangeeta Arora   Jun-20-2018

amazing

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