Chaap biryani

Name: Chaap biryani
Cuisine: Indian
Ingredients: 250 GMs soya chaap; 1 cup fresh curd; 1 glass Basmati rice; 1 inch cinnamon stick; 2-3 green Cardamom; 2-3 cloves; 1 green chilli chopped; 1 tsp chilli powder; 1/2 tsp turmeric powder; 1/2 tsp garam masala; 1 tsp soya chaap masala; 1 tsp chicken chaap masala; 8-10 pieces cashews; to taste Salt; 1 cup tomato puree; 3-4 onions finely sliced; 2 tbsp oil; 2-3 drops kewra esscence; 1 cup vegetables (carrot,peas, cauliflower and capsicum) chopped; 1/2 cup milk

Rinku Aggarwal Goel @cook_12133550

#Biryanis

Rinku Aggarwal Goel @cook_12133550

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Ingredients

250 GMssoya chaap
1 cupfresh curd
1 glassBasmati rice
1 inchcinnamon stick
2-3green Cardamom
2-3cloves
1green chilli chopped
1 tspchilli powder
1/2 tspturmeric powder
1/2 tspgaram masala
1 tspsoya chaap masala
1 tspchicken chaap masala
8-10 piecescashews
to tasteSalt
1 cuptomato puree
3-4onions finely sliced
2 tbspoil
2-3 dropskewra esscence
1 cupvegetables (carrot,peas, cauliflower and capsicum) chopped
1/2 cupmilk

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Steps

1

Soak the rice in water for 30mins and then cook the same,till it becomes 75% ready.
2

Boil the soya chaap for 10mins on medium flame
3

Batter the curd and then add 1/2tsp chilli powder,1/2tsp turmeric powder,mix it well..now marinate the soya chaap in this mixture for at least 40-45 mins
4

Pour oil in a pan let the oil heat,then start frying the chaps for 2-3 mins an a medium flame,let the skin of the chaap turn brown
5

In a deep vessel pour 2tbsp oil,let the oil heat add cashews,cardamom,cinnamon,stick cloves and green chilli sauté for a 3-4mins
6

Add the tomato purée sauté for a 5-6mins then add all veggies fry them for a while, pour the spices and salt
7

As soon as you can smell the cooked spices then add chaap pieces add them to the mixture,stir it for a while and then cover the vessel for 2-3 mins
8

Add curd, milk to the mixture.cook for a little while..see all the oil coming out
9

Now the first layer of fried onions at the bottom of the pan then add layer of the chaap mixture then add layer of the rice again the layer of chaap and again layer of the rice and few drops of kewra essence,
10

Garnish with fried onions and coriander leaves
11

Then seal the pan tightly with aluminium foil and place a heavy lid on top
12

Cook the biryani on medium heat for 10-15 mins
13

Serve with hot and cucumber raita