Rice Varieties‎ > ‎

Soya Biriyani


Ingredients:

I.Rice preparation:

Basmati Rice – 2 cups

Salt – 1 ½ teaspoons

Onions – 2 (sliced thinly lengthwise)

Tomatoes – 3 (finely chopped)

Pudina leaves – ½ a bunch (finely chopped)

Coriander leaves – ½ a bunch (finely chopped)

Potatoes – 2 (cut into big cubes)

Powders for Rice preparation:

Coriander powder – 1 teaspoon

Garam masala powder – ½ teaspoon

Turmeric powder – ¼ teaspoon

Seasoning:

Bay leaf – 2 pieces

Cinnamon – 1 piece

Cardamom – 2 pieces

Cloves – 3 or 4 pieces.

Coarsely grind:

Ginger – 1 inch piece

Garlic – 2 big cloves

Coriander stem – a handful (optional)

Green chillies - 3

II. Soy preparation:

Soya chunks – 20 pieces

Curd – 1 small cup

Salt – ½ teaspoon

Powders for chunk preparation:

Chilli powder – ¼ teaspoon

Coriander powder – ¾ teaspoon

Garam masala powder – ¼ teaspoon

Turmeric powder – ¼ teaspoon

 

Method:

I.Rice preparation:

  1. Wash & soak rice for 10 minutes.
  2. Heat oil in a deep non stick pan & add the ingredients mentioned under seasoning, fry until golden brown.
  3. Add the ground mixture & sauté for a minute.
  4. Add sliced onions & powders mentioned sauté for 3 to 4 minutes.
  5. Add tomatoes, chopped pudina leaves & salt, sauté till oil separates.
  6. Add this mixture, potato pieces, rice, salt & water to an electric rice cooker.

II. Soy preparation:

  1. Boil water in a wide vessel for 5 minutes, drop the soya chunks into it & keep closed for 10 to 15 minutes.
  2. Drain all water & squeeze the chunks to drain out water completely.
  3. Add to this curd, salt & powders mentioned.
  4. Mix well and let this sit for half hour.
  5. Heat oil in a non stick flat kadai.
  6. Add the marinated soya chunks.
  7. Fry in low flame until the chunks turn golden brown.
  • Mix the fried soy chunks to rice.
  • Garnish with coriander leaves & serve hot with raitha.

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