Soya Chunks Biryani

Soya chunks are healthy alternative for meat-eaters if you are on a vegetarian diet. This biryani is made with brown basmati rice so skipping the ghee and coconut makes it a guilt free meal but for sure doesn’t compromise in taste plus it’s a one pot meal that comes to your rescue on days when your pantry run out of veggies.. Do give it a try and I m sure you will be impressed.

Ingredients:

Basmati Rice-1 & ½ cups

Mini Soya Chunks-1 cup

Onions-3, sliced

Red chili powder-1 & ½ tsp

Turmeric powder-1/4 tsp

Curd-1/2 cup

Salt-as needed

To Grind:

Tomatoes-3, roughly chopped

Green chilies-2

Mint Leaves-1/4 cup

Corianderleaves-2 tbsp

Ginger-1 inch piece

Garlic-3 cloves

Cardamom-1 pod

Cinnamon-1 inch stick

Cloves-2

Fennel seeds-1/2 tsp

Black Peppercorn-1/2 tsp

Coconut-2 tbsp

Add a little water and grind all ingredients to a smooth paste.

To Temper:

Ghee-1 tbsp

Oil-1 tbsp

Bay leaf-1

How It Happened:

1. Wash the basmati rice and soak for 30 minutes. Wash and soak the soya chunks in salted boiling water until they are soft. Drain the water and squeeze the soya chunks well to remove all the absorbed water and set aside.

2. Heat oil and ghee in a pressure cooker/handi add the bay leaf and sliced onions, cook until the onions turn glossy.

3. Add the red chili powder, turmeric powder, salt, mix well and cook for a minute or two.

4. Add the ground paste and cook the paste well for 4 minutes/until the raw smell goes off. Keep stirring else they will get stuck to the bottom.

5. Add rice and stir it to mix well. Add the soya chunks and mix again.

6. Now add in the beaten curd and mix well in simmer. Add required water and increase the flame to medium.

7. When the mixture starts to boil, close with the lid and cook for 15-20 minutes or for 1 whistle in medium flame and then 5-7 minutes in simmer.

8. Switch off the flame and when the pressure is released, fluff it up fork and serve hot with raita.

Notes:

* I used brown basmati rice. The white basmati rice can be used too.

* I used mini soya chunks; you can use the regular ones too. Chop the regular ones if you want small pieces.

* Coconut adds a little stickiness and creaminess. If you want more creaminess, skip curd and add coconut milk. If you are adding coconut milk do take care to adjust the quantity of water else they rice migh just become mushy. You can skip coconut too.

* For extra spiciness you can add a tsp of biryani masala if you have some.

* Use thick unsour curd also cream/beat the curd before adding it to the pot. This will prevent curdling. Calculate the quantity of water including the curd.

* After opening the lid, fluff the rice with fork and transfer the biryani to another pot, to avoid the rice turning mushy.

* The color depends on the red chili powder used.