Soak the rice and soya chunks in a cup of water separately for 15 minutes

During the soaking period, chop the onions, tomatoes and make a paste of ginger and garlic

Post the soaking, drain the water completely from the rice and soya

Grate the soya fine in a blender (do not squeeze the water from the chunks)

Heat the oil in a non stick pan

Temper with Bay leaf, cumin seeds, green chillies, cinnamon, peppercorns,cloves and star anise

After a few seconds, add the chopped onion, ginger-garlic paste and sauté until translucent

Add the tomatoes next followed by turmeric, red chilli, coriander powders

Mix well and cook covered until tomatoes soften

Add the grated soya and green peas. mix well

Add 1/2 cup water and cook covered for 5-7 minutes

Add the rice next followed by salt to taste

Mix well and add remaining water and bring it to boil

Reduce heat and cook covered until rice is cooked

Add the garam/Biryani masala, lemon juice, dried fenugreek leaves and mint leaves

Combine well and cook for another minute before taking off heat

Serve hot with a choice of your gravies, raitas, saalans, etc

My tip: this is a one pot Biryani recipe. I haven’t used the traditional browned onions/cooked in dum. If you prefer you can experiment the same with this recipe too!