½ cup Saffola Masala Soya Chunks, cooked (boiled and squeezed dry)
1 cup Rice, soaked for an hour and drained
2-3 tbsp Curd or Coconut milk
1 Onion, chopped lengthwise
¼ cup Carrot, chopped
¼ cup Peas
Oil -- as required
½ cup Mint leaves
¼ cup Coriander leaves
1-2 Green chillies; 3 Garlic cloves
1-inch piece Ginger
1 tbsp Garam masala or Biryani masala powder (as required)
Salt to taste
1 Bay leaf; 2 Brown cardamoms
1 Star anise (chakra phool)
2 Green cardamoms
2 Cloves; 1 Cinnamon sticks
1 small strand of Mace (javitri)
¼ tbsp Cumin seeds
6-8 Pepper corns
Recipe Instruction
Heat oil in a cooker. Add bay leaf, 1 cinnamon stick, star anise, javitri, 1 green cardamom, followed by the onion. Sauté till onion turns golden brown.
Add rice, salt, water. Let it cook for 10mins. The rice should be half cooked. Keep aside.
Heat oil and fry the cooked Saffola Masala Soya Chunks till light golden brown. Remove and keep aside.
Heat some more oil and add onion, garlic, green chilli, cloves, green cardamoms, brown cardamoms, cinnamon stick, coriander powder, red chilli powder, turmeric powder.
Add soya chunks, peas and carrot and fry for 2mins. Add salt.
Add curd, mint leaves and fry for 2 more minutes till it becomes thick. Add the half-cooked rice and mix evenly. Sprinkle gram masala/ Biryani masala.
Cook on slow flame with closed lid (steam cook).
Saffola Soya Biryani is ready to serve with a gravy of choice or vegetable raita.
