Firstly marinate chaap into ginger garlic paste, salt, turmeric, biryani masala, red chilli powder and lemon juice

Add curd and oil Marinate well and cover.allow to rest for 1 hour.. This marinade tenderizes the chaap

Soak the rice for 30 to 40 min

Heat a heavy bottom pan or pressure cooker with ghee or oil. Add the spices Immediately add sliced onions

Fry them evenly until golden brown. Set aside half of thisAdd the marinated marinate soya chaap init.

Leaves Add corianderBegin to saute on a very low flame for 3 to 4 mins

Cover and cook for 10 mins on the low flamecontinue to cook in the pot until We are not adding any water to cook this. If cooking in pot make sure you stir occasionally to prevent burning

While the soya chaap cooks, Bring water to a boil and add bay leaf, shahi jeera, cardamom, cloves and cinnamon and add salt

Add rice and cook al dente. The rice must be cooked completely but you must feel the bite.Drain it completely in a colander

You will be left with a thick gravy. Add the rest of the curd to this.Add the fried onions, corianderMix together.

Check the salt and spice by tasting. You can adjust by adding salt or green chilies

Layer the rice, add colour into layer portion a little bit and coriander leaves. Add ghee as well

Cover the pot with a foil or kitchen cloth. Place a heavy lid over init.

Lower the flame and cook for 15 mins. Switch off the stove and allow to rest for 15 mins.

And now serve soya chaap biryani with raita