Saturday, 1 August 2020

Soya Chunks Biriyani


Soya Chunks if made properly can easily  replace meat .. There are many recipes that we can make with Soya Chunks. Here I have made Biriyani using Soya Chunks.  It’s ideally made on a veg day in my house.. its served with raita. 

To Marinate the Soya Chunks 
Ingredients 
200 grams Soya Chunks boiled, washed and water drained out 
1 tsp Ginger paste 
1 tsp Garlic paste 
1/2 tsp Fresh Chilli paste 
1 tbsp sliced fried Onion 
1/2 cup Curd 
Salt to taste 
1/2 tsp Turmeric powder 
1/2 tsp Cumin seeds powder 
1/2 tsp Coriander powder
1/2 tsp Garam Masala powder 

Method 
Take a bowl, add in all the above ingredients, mix all the ingredients together and keep it aside for 1 hour. 

To Make the Rice
Ingredients 
250 grams / 1 cup Basmati Rice washed and soaked for 30 minutes and water drained out
1/2 tsp Caraway seeds / Shahi Jeera
Few Pepper Corns
1 Star Anise
1 Green Cardamom 
2 Cloves
1 small piece Cinnamon 
2 Bay Leaves 
Salt to taste 

Method 
Take a pot, add 2 cups water, let the water boil, add the spices, bay leaves and the salt. Now add the rice. Let the rice cook until it’s 80 percent done. Once done switch off the flames. Add a cup of water and drain the water out from the rice. 

To make the Soya Chunks Biriyani 
Ingredients 
Marinated Soya Chunks 
6 to 8 small size Potatoes peeled
Few Coriander leaves chopped 
1 tbsp sliced fried Onion
Salt to salt 
1/4 tsp Turmeric powder 
Pinch of Saffron 
1/4 tsp Rose Water
1/4 tsp Kewra Water
1 drop of Biriyani flavoured Essence - optional 
1 cup Milk 
6 tbsp Ghee

Method 
Take a heavy cast iron pot, add 4 tbsp Ghee, let it heat, on a low flame, add the potatoes, little  salt and turmeric powder. Sauté and fry the potatoes. 
Meanwhile take a hot cup of milk, add saffron, rose water, Kewra water and Biriyani essence. Once the potatoes are fried, add the marinated soya chunks. Stir and cook for a minute. Add 1/3 cup of milk, now add the cooked rice and spread the rice well, pour the milk, remaining ghee, sprinkle the fried onion and coriander leaves. Cover and let it cook on low flame for 15 to 20 minutes. The liquid in the Biriyani should dry up. Switch off the flame, don’t open the pot, wait for 15 to 20 minutes and then serve with raita of your choice.