Name: Soya Chunk Biryani recipe by Meena C R at BetterButter
Cook time: 75 min
Total time: 75 min
Yield: 4
Ingredients: 35 - Soya Chunks; 200 gms - Basmati Rice; 1 - Tomato cut into 1/2; 1 - Onion finely sliced; 3 tbsp - Curd; 1 tsp - Haldi | Turmeric Powder; 1/2 tsp - Red Chilli Powder; 8 - Lahsun | Garlic; 3 - Green Chillies finely chopped; 20 - Pudina | Mint Leaves; 3 tbsp - Fresh Dhania | Coriander Leaves; To taste Salt; For Tempering :; 1 tsp - Homemade Ghee | Clarified Butter; 1 tsp - Olive Oil; 1 tsp - Jeera | Cumin Seeds; 1 - Lavang | Clove; 1 - Bay Leaf; 1 - Green Elaichi | Cardamom

Ingredients Serving: 4

35 - Soya Chunks
200 gms - Basmati Rice
1 - Tomato cut into 1/2
1 - Onion finely sliced
3 tbsp - Curd
1 tsp - Haldi | Turmeric Powder
1/2 tsp - Red Chilli Powder
8 - Lahsun | Garlic
3 - Green Chillies finely chopped
20 - Pudina | Mint Leaves
3 tbsp - Fresh Dhania | Coriander Leaves
To taste Salt
For Tempering :
1 tsp - Homemade Ghee | Clarified Butter
1 tsp - Olive Oil
1 tsp - Jeera | Cumin Seeds
1 - Lavang | Clove
1 - Bay Leaf
1 - Green Elaichi | Cardamom

Instructions

Preparing Soya Chunks: In a vessel add sufficient water and place it for boiling. Add 1/4 tsp Salt. When water comes to a boil, add soya chunks. After a minute switch off the gas.
Let the soya chunks soak for 5 minutes. Wash them in cool water and gently squeeze them. Wash them again and squeeze excess water. Keep ready to use soya chunks aside.
Preparing Rice: Wash and soak Basmati Rice for 30 minutes. Water must be double the quantity of the Rice.
Transfer the soaked Basmati Rice and water to a non stick kadhai and place it on high flame. Once the water comes to a boil, reduce the flame to low.
Add 5 to 6 Pudina Leaves after gently tearing them to small pieces. Cover cook for 2 minutes and then switch off the gas. Basmati Rice should be half cooked.
Preparing Soya Chunk Biryani In another non stick kadhai, heat oil and ghee. Add jeera, dal chini, lavang, elaichi and bay leaf. Saute for a minute.
Add onion and garlic. Saute till the onions become translucent. Add green chilli, adrak, haldi, red chilli powder, salt and tomato. Mix well and saute for 2 minutes.
Add curd and mix well. When the mixture becomes a bit dried out, add soaked soya chunk and 1/4 cup water. Mix well.
Add half cooked rice and gently fold in ensuring the rice grains do not break. Add the remaining Pudina Leaves. Tear these also to small pieces. Mix gently.
Spread the Biryani across the kadhai and cover cook on as low flame as possible for 3 minutes.
After 3 minutes, check if rice is done. Else, cover cook for a minute.
Switch off the gas and transfer to a serving bowl.
Garnish with chopped dhania.
Serve hot along with Onion Raita.

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