Soak soya chunks into hot water for 15 minutes
Wash in the cold water and squeeze them well
Wash the rice and soak it for 15 minutes
Cut all the vegetables into small pieces and wash them off
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
Rest it for 15 minutes for marination
Heat up 1 litre water along with one tsp salt and start boiling it
Add the rice when cooked 70% then turn off the gas
Heat of the oil in a Handi and fry the onions until it becomes golden brown
Remove the onions and put it on a tissue paper
Leaves and onions in the Handy and add bay leaves, cumin seeds, pepper cloves, cinnamon and cardamom in it
When it crackles then add all the marinated vegetables in it
Let it cook for 5 to 7 minutes on a medium flame
When the moisture dries then evenly spread a layer of rice on it
Now spread a layer of fried onions, coriander leaves and mint leaves
Add half of the saffron milk and lemon juice in it
Now spread rest of the rice evenly on it
Now on this layer spread rest of the half cup of Saffron milk ,kewra water and ghee mixed with biryani masala
Now lock the lid tightly and cook it for 10 minutes in a low flame
Switch off the flame and take out carefully for the plating ,decorate it with coriander leaves ,mint leaves, lemon wedges and onions
Served hot with salad and rayeta
