Soya Chunks Biryani - It was in my trying list for long time and every time I go to the store I forget to buy soya chunks. Finally, last weekend I bought and and made it for this weekend. Though I am not a big fan of soya chunks, I wanted to try this and booked marked Sharmis Passions and did few changes as I wanted. It came out really well and kids just loved it. Soya chunk is healthy and nutritious and you can pack for your kids lunch boxes too.
INGREDIENTS:
Basmati rice - 1 cup
Soya chunks - 1/2 cup
Onion - 1 thinly sliced
Ginger garlic paste - 1 tsp
Tomato - 1 finely chopped
Green chillies - 2 slit in the middle
Red chilli powder - 1 tsp
Garam masala - 1/2 tsp
Turmeric powder - 1/4 tsp
Curd - 2 tsp
Mint leaves - 1/4 cup
Coriander leaves - 1/4 bunch finely chopped
Salt - to taste
To temper:
Oil - 2 tsp
Bay leaf - 1 or 2
Cardamom - 2
Star anise - 1
Cinnamon stick - 1" piece
Cloves - 2
HOW TO MAKE:
Boil two cups of water and add a pinch of salt in it. Once it started boiling well turn off the flame and add soya chunks. Keep aside. After 10 to 15 mins, the chunks will will be in a doubled size.
Meanwhile soak the basmati rice in a bowl of water for 30 mins.
Drain the water and wash well with cold water. Drain fully and take little by little and squeeze well with your hands. Make sure there is no water in the chunks and keep aside.
In a deep vessel or in a big bowl boil 5 cups of water. Add soaked basmati rice in it and cook until it done for 80 to 90%. That is the rice should not get over cooked. Turn off the flame.
Drain the water from the rice and keep aside. Heat oil in a pressure cooker, add bay leaf, star anise, cinnamon stick and cloves. Saute them then add thinly sliced onions and fry until it turn into transparent. Add ginger garlic paste. Fry until the nice aroma comes. Add green chillies. Saute them well.
Add mint leaves and chopped tomatoes. Add red chilli powder, turmeric powder and garam masala. Mix well.
Add curd and blend well with the masala. Add basmati rice and needed salt.
Mix well without mashing the rice and mix the rice with other side of the ladle.
Garnish with chopped coriander leaves.
Cover the cooker bottom with the plate and on the top keep some heavy weight kadai or mortar. Keep in medium flame and cook for 10 to 15 mins.
Serve hot with raitha or salna.
TIPS:
Do not add water when adding the rice. Rice already cooked for 90% and it will get cooked fully in the medium flame.
Adding water will result mushy.
Cashew nuts can be added in the seasoning.
I dhum it by using mortar and, you can cook the rice directly in the pressure cooker too. Allow only two whistles if you pressure cook it and add 1 1/2 cup water for 1 cup rice.
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