I was surprised because I ate the same soya biryani and it was delicious, what was wrong in his lunch box?
Breaking my suspense he said, ” It was so delicious, my colleagues ate half of my lunch.” I was so relieved but felt I should have packed one more box. Here is the recipe of protein packed delicious soya biryani.
Soya Biryani / Soya Chunk Biryani / Meal Maker Biryani
Soya Chunks – 2/3 cup
Basmati Rice – 1 1/2 cups
Green Peas – 1/2 cup
Bay leaf – 1
Cloves – 4
Green Cardamoms – 2
Black Cardamoms – 2
Cinnamon – 1 inch 2 pieces
Mace (Jaitri) – 1 blade
Star Anise – 2
Kababchini – 6
Dry Red Chilli – 1
Onions – 1 cup + 1/3 cup, sliced
Ginger Paste – 2 teaspoons
Garlic Paste – 2 teaspoons
Green Chilli Paste – 1 teaspoon
Red Chilli Powder- 1 teaspoon
Coriander Powder -1 tablespoon
Cumin Powder – 2 teaspoon
Black Peppercorns – 1/2 teaspoon
Turmeric Powder- 1 teaspoon
Tomatoes Pureed -2 medium
Garam Masala Powder – 11/2 teaspoon
Fresh Coriander Leaves- finely chopped1/4 cup
Lemon Juice – 2 teaspoon
Kewra water- 4-5 drops(optional)
Sugar – 2 teaspoon
Saffron (kesar)- a pinch
Milk – 1/4 cup
Salt to taste
Ghee – 2 teaspoon
Refined Oil – 3 tablespoon
1. Wash and soak basmati rice for 20 minutes and later drain the water.
2. Boil the soya chunks and wash them well and squeeze the water.
3. Now heat little oil and stir fry the soya chunks with salt, turmeric powder and garam masala powder.
4. Next fry onion (1/3 cup) with salt and little sugar and keep aside. Dissolve the saffron in warm milk and keep aside.
5. Now in a heavy bottom pan boil water adding half of the quantity of following spices (green cardamom, black cardamom, black peppercorn, kababchini, star anise, mace, cinnamon, clove). Next add rice and watch it constantly. When 70% of rice is cooked, drain the water and spread the rice in big plates for cooling.
6. On the other hand, heat oil & ghee together in a pan and add remaining spices (green cardamom, black cardamom, black peppercorn, kababchini, star anise, mace, cinnamon, clove) along with bay leaf and dry red chilli. Next add slice onions and add little sugar, when they are translucent add green peas, ginger, garlic and chilli paste. Cook for few more minutes and add dry spices (turmeric powder, coriander powder, cumin powder and red chilli powder).
7. Add tomato puree and cook for 5 minutes. Next add garam masala powder. You can also add curd at this stage. I have avoided it.
8. Finally add fried soya chunks and salt to taste. Slow the flame and cook for sometime so that the soya chunks are properly coated with spices.
9. Now in a big vessel (grease it with ghee) arrange the cooked rice, Soya chunk masala in alternate layers and sprinkle fried onions, kewra water and saffron milk after each layer. After assembling cover the big vessel with a tight lid, if required seal it with flour dough. Keep the vessel on medium hot skillet for 10 to 15 minutes. Serve it with raita or salad.