Ingredients
- 3 Cups Basmati Rice-wash and soak for half hour
- 1 big Onion – chopped lengthwise
- 1 medium Tomato – chopped finely
- 3 Tbsp of Tomato Paste – tinned
- 3 Tbsp Jeera seeds
- 1 tbsp Fennel seeds
- 1/2 inch Cinnamon stick
- 4 Cloves
- 1 tbsp Ginger-Garlic paste
- 1 Cup Soya Chunks – Soaked in hot water for about 15 mins (Non-Vegetarians can use chicken instead of soya)
- 1/2 Cup Green peas -frozen
- 3 Tbsp Cashew nuts
- 1 Cup Milk
- 1/4 cup of half and half (or whole milk)
- 1 tbsp Chili powder
- 2 Tbsp Butter
- 1 tbsp Shan Bombay Biryani powder
- 2 tbsp Kitchen King masala
- Salt as per taste
How to make Soya Biryani
- Fry the rice with little oil/butter along with Cinnamon and cloves until all the rice grains are separate. Now cook the rice adding 1 cup of milk and enough water and about 3 tsp of salt.
- Meanwhile in the food processor coarsely chop the soaked and drained soya chunks coarsely. Tip: Always do it in pulse mode so you can control the size of the ingredients that you chop.
- Heat oil and tamper it with jeera + fennel seeds, then add onion to it and saute till the onions turn nicely brown. Also, add cashew nuts when the onions are almost getting brown. Tip: Onions should turn dark brown here and not transparent. It gives a wonderful aroma to the biryani.
- Now add GG-paste and saute for another minute to this add chopped tomato along with tomato paste plus the rest of the masala ingredients adding salt if required and fry for another 2 mins. Tip: When doing this if the masala paste seems too dry keep adding tsp of milk as required.
- Now add Soya pieces and green pieces to the above masala mix and about 1/4 cup half and half and let cook nicely for another 3 mins.
- Mix the above with cooked and cooled rice slowly taking care not to break the rice.
- Serve hot and enjoy!!!
- Tastes even better the next day.
