Awadhi biryani layered with soya chaap

Name: Awadhi biryani layered with soya chaap
Total time: 3000 s
Yield: 3 people
Cuisine: Indian
Ingredients: 11/2 Cup Basmati rice (soaked in water for 30 min); 2 tbsp Salt; 2 Soya chaap(cut into 1 inch pieces); 1 tbsp Kashmiri red chilli powder; 2 Bay leaf; 5-6 Clove; 6 Green cardamom; 2 inch Cinnamon stick; 2 Star anise; 1 tsp Whole black pepper; 2 tbsp Ginger garlic paste1 Green chilli; 1 Green chilli (finely chopped); 1 tsp Coriander powder; 1 tsp Red chilli powder; 1/2 cup Curd; 1/4 cup Mint leaves and coriander leaves each; 2 Onion (big,cut into thin slices); 12 Saffron threads soaked in 1/4 cup milk; 2 tbsp Gulab jal; 1 tbsp Kewda water; 3 tbsp Desi ghee; 2 tbsp Butter; Oil for frying; Wheat dough for sealing the pan

Kalpana Rai @cook_26263526

Ghaziabad

#Biryani#awadhi biryani with a twist
layered with dilli's famous soya chaap
Biryani is one of the most popular dishes in South Asia . Normally Biryani is made with rice,some type of meat (chicken,beef, prawn or fish) and spices.To cater to vegetarians,it is prepared by substituting vegetables for the meat.I have given a twist to this Biryani by layering it with Delhi's popular soya chaap.

Kalpana Rai @cook_26263526

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Ingredients

50 min

3 people

11/2 CupBasmati rice (soaked in water for 30 min)
2 tbspSalt
2Soya chaap(cut into 1 inch pieces)
1 tbspKashmiri red chilli powder
2Bay leaf
5-6Clove
6Green cardamom
2 inchCinnamon stick
2Star anise
1 tspWhole black pepper
2 tbspGinger garlic paste1 Green chilli
1Green chilli (finely chopped)
1 tspCoriander powder
1 tspRed chilli powder
1/2 cupCurd
1/4 cupMint leaves and coriander leaves each
2Onion (big,cut into thin slices)
12Saffron threads soaked in 1/4 cup milk
2 tbspGulab jal
1 tbspKewda water
3 tbspDesi ghee
2 tbspButter
Oil for frying
Wheat dough for sealing the pan

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Steps

50 min

1

Heat oil in a pan,fry onion until golden brown.Keep it aside.
2

In the same oil,fry soya chaap.In the meantime,boil boil 3 cups of water,add kashmiri red chilli and 1 tbsp salt.Transfer fried soya chaap pieces into boiling water.Leave it for 10 min, then transfer them into a colander.Kerp it aside.
3

Boil 4 cups of water to cook rice.Add salt,(1 tbsp) half the quantity of all whole spices,bay leaf, cardamom, cinnamon,clove, black pepper,1 tbsp oil and rice.Cook on high heat and after first boil,keep the heat low,cover and cook the rice till it is 80 percent cooked.Strain it and remove all whole spices.
4

Heat butter and desi ghee in a heavy bottom pan,add cumin and rest of the whole spices. Saute,add ginger garlic paste,green chilli and fry.Add coriander powder,red chilli powder, soya chaap pieces and mix.Whisk curd and add it to soya chaap pieces,Fry.Add 1tsp Salt and cook for 3-4 min.Keep aside 3/4 of this spices and chaap mixture.
5

Layering of Biryani- keep the heat low,First put rice and spread,sprinkle mint leaves, coriander leaves,fried onion and soya chaap masala.Sprinkle gulab jal and Kewda water.Repeat this twice.Pour some desi ghee and 3-4 tbsp rice water over the rice.Cover it with the lid and seal it with the wheat dough from all the sides.
6

Your aromatic and spicy with juicy soya chaap is ready to serve.Serve it with burani raita and salad.

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Kalpana Rai @cook_26263526

on July 03, 2025 06:26

Ghaziabad

I'm a passionate and experimental cook with extensive cooking exposure. Most of my recipes are inherited from my mother and have a twist of my cooking exposure.