Name: Soya Veg Biryani recipe by Rekha Unni at BetterButter
Prep time: 80 min
Cook time: 35 min
Total time: 115 min
Yield: 4
Ingredients: 1 cup soya chunks; 1 cup thick yogurt; 1/2 teaspoon ginger garlic paste; 1 tbsp biryani masala; 1/4 teaspoon turmeric; 1/2 teaspoon salt; 1 teaspoon kashmiri chilli powder; 1/2 onion cubed; 1 small potato cubed; 1/2 carrot chopped; 1/2 bell pepper chopped; 1/4 capsicum chopped; 2 tbsp ghee; 4 cardamom; 3/4 teaspoon spoon ginger garlic paste; 1.5 cups basmati rice; 1/2 teaspoon cumin seeds; 1/4 teaspoon fennel seeds; 1 bay leaf; 1 star anise; 1 inch cinnamon stick; 1/2 teaspoon peppercorns; 3/4 teaspoon salt; 1/2 teaspoon biryani masala; 2 tbsp chopped coriander leaves; 1 tbsp chopped mint leaves; 7-8 fried cashews; 1/4 cup fried onions; 21/4 cups water; 1 onion finely chopped

Ingredients Serving: 4

1 cup soya chunks
1 cup thick yogurt
1/2 teaspoon ginger garlic paste
1 tbsp biryani masala
1/4 teaspoon turmeric
1/2 teaspoon salt
1 teaspoon kashmiri chilli powder
1/2 onion cubed
1 small potato cubed
1/2 carrot chopped
1/2 bell pepper chopped
1/4 capsicum chopped
2 tbsp ghee
4 cardamom
3/4 teaspoon spoon ginger garlic paste
1.5 cups basmati rice
1/2 teaspoon cumin seeds
1/4 teaspoon fennel seeds
1 bay leaf
1 star anise
1 inch cinnamon stick
1/2 teaspoon peppercorns
3/4 teaspoon salt
1/2 teaspoon biryani masala
2 tbsp chopped coriander leaves
1 tbsp chopped mint leaves
7-8 fried cashews
1/4 cup fried onions
21/4 cups water
1 onion finely chopped

Instructions

Clean and soak basmati rice for 30 minutes. Drain excess water
boil water with little salt. switch off. add soya chunks and soak for 20 minutes. squeeze, drain excess water from chunks. keep it aside
In a bowl, add yoghurt, turmeric, 1/2 teaspoon salt, 1/2 teaspoon ginger garlic paste, kashmiri chilli powder, turmeric, 1 tbsp biryani masala. Whisk well
Add veggies, cubed onions and soya chunks. Marinate for 1 hour
In a vessel or pressure cook, heat 2 tbsp ghee
Add bay leaf, cardamom, cinnamon cloves, peppercorns, cumin seeds, fennel seeds, star anise. Roast until aromatic
Add chopped onions and ginger garlic paste. Saute until onions are tender
Add the prepared marinated soya and veggies and spread them evenly, levelling in vessel/ cooker
Add basmati rice on top layering evenly
Sprinkle chopped mint, corriander leaves on top with fried onions and cashews
Now sprinkle biryani masala on top.Add water and salt without disturbing the layer
Cover with foil and cook over medium heat for 20 minutes or for 2 whistles in pressure cooker
Allow to rest for 20-25 minutes. Gently stir. Serve with raita or salan

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