Shortcut Soya Chunks Biryani

Name: Shortcut Soya Chunks Biryani
Yield: Serves 2 servings
Ingredients: 1 cup soya chunks (about 50 grams); 1 cup rice (about 200 grams); 1/2 cup boiled corn kernels (about 75 grams); 1 carrot; 1 large onion; 1/2 cup oil or ghee (about 120 ml); 1 teaspoon cumin seeds; 10-12 garlic cloves; 1 bay leaf; 2 black peppercorns; 2 cloves; 1 small piece cinnamon stick; 1 green cardamom pod; 1 teaspoon turmeric powder; 1/2 teaspoon or to taste chili powder; 2 teaspoons or to taste salt; 2 teaspoons biryani masala; 2 cups water (about 480 ml)

Mrinalini Sinha @MrinaliniSinha96

This is a quick, healthy, tasty, and filling recipe. Soya chunks are rich in protein, help strengthen bones, and are good for muscles and eyes. Because of these benefits, it's a good idea to include them in your diet. Here, I've shared a way to enjoy soya chunks that anyone can easily make. Rice is cooked in every home almost every day, so try making it this way sometime. Just keep in mind that adults shouldn't eat more than 3 1/2 ounces (100 grams) of soya chunks in a day.

Mrinalini Sinha @MrinaliniSinha96

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Ingredients

Serves 2 servings

1 cupsoya chunks (about 50 grams)
1 cuprice (about 200 grams)
1/2 cupboiled corn kernels (about 75 grams)
1carrot
1large onion
1/2 cupoil or ghee (about 120 ml)
1 teaspooncumin seeds
10-12garlic cloves
1bay leaf
2black peppercorns
2cloves
1small piece cinnamon stick
1green cardamom pod
1 teaspoonturmeric powder
1/2 teaspoonor to taste chili powder
2 teaspoonsor to taste salt
2 teaspoonsbiryani masala
2 cupswater (about 480 ml)

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Steps

1

First, rinse the soya chunks once, then add water and salt and bring to a boil on the stove. Once it comes to a boil, turn off the heat, cover with a strainer or lid, and let it cool. Rinse the rice three times, then place it in a large strainer and set the strainer over a pot, covering with a lid. If the corn kernels aren't already boiled, boil them with a little salt until just cooked; they'll finish cooking with the rice. Peel and wash the onion, then slice it lengthwise.
2

Wash and dice the carrot into small pieces. Peel, wash, and crush the garlic. Once the soya chunks have cooled, rinse them again and squeeze out the water. Heat a pressure cooker and add the oil. When the oil is hot, add the cumin seeds over low heat. Once they start to crackle, add the onion and sauté until lightly golden. Then add the carrot and corn.
3

Sauté for 2-3 minutes, then add the soya chunks and garlic and cook for a few more minutes. When the garlic turns golden, add the rice and sauté for 3-4 minutes.
4

Add the bay leaf, cinnamon, black peppercorns, cloves, green cardamom, salt, turmeric, and chili powder, and mix well. Then add the biryani masala and water.
5

Mix everything together, increase the heat, and close the lid. After one whistle, turn off the heat and let the pressure release naturally. While the biryani is resting, prepare raita, salad, and papad to serve with it, or simply mix some spices into plain yogurt. Once the pressure cooker is cool, open the lid and gently mix the biryani before serving.
6

Boondi raita and papad can be quickly prepared and roasted. Serve the biryani hot. After plating, sprinkle pomegranate seeds on top. For a special touch, fry some dried fruits in ghee and use them to garnish the plate. No one will guess you made this the shortcut way!
7

Note: You can use green peas instead of corn. Peas are cheaper and better in winter, but corn is more affordable and fresh during the rainy season. If you don't have either, you can add potatoes, since this shortcut recipe is meant to be made with whatever you have on hand.
8

Biryani is usually made with basmati rice, so if you have it, use basmati. I made this with regular rice. If you're using regular rice, add all the whole spices except cumin either just before or after adding the water for better flavor. The biryani masala will also enhance the taste.