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Soya Veg Biryani

Soya Veg Biryani

Cooking Time

Preparation Time : 12

Cook Time : 20

Total Time : 32

Ingredients

Serves 4

  • 1 cup nutrella chunks

  • 2 onions

  • 2 carrot

  • 2 potatoes

  • 4 green chillies

  • 1 lemon

  • 1 Capsicum

  • 5-6 beans

  • 1 cup peas

  • 2 tbsp coriander leaves

  • 2 tbsp mint leaves

  • 1 tsp strings of saffron

  • 1 Cup milk

  • 1 cup curd

  • 1 tsp ginger garlic paste

  • 7-8 black pepper

  • 2 bay leaves

  • 1 inch cinnamon

  • 1 tsp cumin seeds

  • 4 cardamoms

  • 1 tsp kasuri methi

  • 300 gram basmati rice

  • 2 tsp kewra water

  • 2 tbsp ghee

  • 2 tablespoon biryani masala

  • 1 teaspoon red chili powder

  • 1 teaspoon turmeric

  • 1 teaspoon Garam Masala

  • 1 teaspoon salt

  • 6 tbsp oil for frying

Directions

  • 01

    Soak soya chunks into hot water for 15 minutes

  • 02

    Wash in the cold water and squeeze them well

  • 03

    Wash the rice and soak it for 15 minutes

  • 04

    Cut all the vegetables into small pieces and wash them off

  • 05

    Now pick up a bowl and mix all the vegetables, biryani masala kasuri Methi red chilli powder coriander leaves mint leaves ginger garlic paste and green chillies and salt and curd

  • 06

    Rest it for 15 minutes for marination

  • 07

    Heat up 1 litre water along with one tsp salt and start boiling it

  • 08

    Add the rice when cooked 70% then turn off the gas

  • 09

    Heat of the oil in a Handi and fry the onions until it becomes golden brown

  • 10

    Remove the onions and put it on a tissue paper

  • 11

    Leaves and onions in the Handy and add bay leaves, cumin seeds, pepper cloves, cinnamon and cardamom in it

  • 12

    When it crackles then add all the marinated vegetables in it

  • 13

    Let it cook for 5 to 7 minutes on a medium flame

  • 14

    When the moisture dries then evenly spread a layer of rice on it

  • 15

    Now spread a layer of fried onions, coriander leaves and mint leaves

  • 16

    Add half of the saffron milk and lemon juice in it

  • 17

    Now spread rest of the rice evenly on it

  • 18

    Now on this layer spread rest of the half cup of Saffron milk ,kewra water and ghee mixed with biryani masala

  • 19

    Now lock the lid tightly and cook it for 10 minutes in a low flame

  • 20

    Switch off the flame and take out carefully for the plating ,decorate it with coriander leaves ,mint leaves, lemon wedges and onions

  • 21

    Served hot with salad and rayeta

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