Soya Dum Biryani

Name: Soya Dum Biryani
Total time: 2400 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup basmati rice; 1 small bowl soya(nutrella chunks); 1 cup vegetables like carrot,beans onions; as required Few mint; 2 tsp Kasoori methi; As needed whole spices(1tejpatta, 2star anise,1 cinnamon stick,2cloves); as required Sabit jeera; as required Kesar few stings; 1/4 cup Milk; 2 tsp Biryani masala (I used homemade); 1 tsp Garam masala; as per taste Salt; 1/2 cup Curd; 1 tsp Ginger garlic paste; 1 small cup Caramelized onions; As required Few roasted cashews n raisins; 3 tbsp Ghee; 1 tsp Dhaniya powder

Sangita Kalra @sanria_savoury

#boxweek5 #stayhome #staysafe
Time for something what non veg biryani lovers call it as pulao(veg biryani). But they need to give this soya biryani a benefit of doubt and try it once. This is definitely a veg biryani worth craving for too. Let's keep our strength high and love for homemade biryani higher. #sangitakalra

Sangita Kalra @sanria_savoury

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Ingredients

40 mins

4 servings

1 cupbasmati rice
1small bowl soya(nutrella chunks)
1 cupvegetables like carrot,beans onions
as requiredFew mint
2 tspKasoori methi
As neededwhole spices(1tejpatta, 2star anise,1 cinnamon stick,2cloves)
as requiredSabit jeera
as requiredKesar few stings
1/4 cupMilk
2 tspBiryani masala (I used homemade)
Homemade Biryani masala
1 tspGaram masala
as per tasteSalt
1/2 cupCurd
1 tspGinger garlic paste
1 small cupCaramelized onions
As requiredFew roasted cashews n raisins
3 tbspGhee
1 tspDhaniya powder

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Steps

40 mins

1

Take one tbsp ghee out of three and add sliced onions and fry it on low flame till they turn light brown and crisp but not burnt. These are caramelized onions, keep aside. Do not keep the pan for washing as the flavour from the pan would be required later for soya.
2

Soak rice in water for fifteen minutes.Boil them in 5 cups of water till they are almost cooked but not fully cooked. If you press rice grain it should have a one particle of rice uncooked.Seive and keep aside prefer to keep under fan.
3

Now boil soya chunks with pinch of salt. Keep aside. Warm the milk and add Kesar to it. Keep aside. In a bowl add the boiled soya chunks with 3 tablespoons beaten curd,salt,Kashmiri Lal mirch, dhaniya powder,ginger garlic paste cinnamon powder to it. Marinate it for ten minutes. Take the pan in which we caramelized the onions and add soya mixture and pan cook them on low flame.
4

In a big kadai add left over ghee, Tej patta,star anise,jeera and add little boiled vegetables in it and toss. Add in Salt,red chilli powder, biryani masala,garam masala and 2 teaspoon of beaten curd in it and cook the vegetables.Now add the cooked soya in the vegetables. Mix nicely.Now take a handi (earthen handi) heat it on low flame. add little ghee and do the layering of rice and vegetables.
5

First put some vegetables, add rice on top of it,sprinkle little Kesar milk, few cashew and raisins and fresh mint leaves then add caramelized onions.Repeat this layering till all the rice and vegetables,milk and caramelized onions are all finished.
6

To cook it dum, the lid of the handi and the edge of handi is sealed with kneaded dough. Cook on a very low flame preferably keep it on a heated tawa.On a low flame let the handi be on dum for 10 minutes so that all the flavours inside the handi are merged together. To open the seal use a knife and enjoy with mixed veg raita
7

For that I had used beaten cured added salt,roasted jeera powder, chilli powder and add chopped onions,tomatoes and cucumber add few fresh mint leaves and your mixed veg raita is ready to be served with hot biryani.