Delicious biriyani with Soya chunk.
Masala preparation
Ingredients
Soya chunk 3 cups, soak and wash, then soak for 2-4 hours, squeeze it and marinate with ginger garlic paste and biriyani masala 2 tsp., with salt to taste. Keep aside for 2-3 hours if you have time. Otherwise directly shallow fry and keep aside.
In the balance oil, saute thinly sliced onion, 4 cloves garlic, 1 inch piece ginger and 7 silted green chilli, when it turned tender and cooked, add 1 tsp. biriyani masala and 1/2 tsp. garam masala, add the fried soya chunk, combine well. Masala is ready.
Preparation of rice
Basmati rice 2 cups, washed and strained.
In a pressure cooker, dry fry whole spices such as, cinnamon stick, cloves, pepper corns, nutmeg mace and fennel seeds. When it gets fried and turns light brown, add the rice and stir to vaporise the moisture, add salt to taste and 5 cups of water. Cook for a whistle. Allow to cool down, and transfer the rice into a shallow pan, run with a fork to get the cooked rice separated from each other.
Mixing of the biriyani
Heat a tablespoon of ghee, add the cooked masala and rice, combine with care. Garnish with chopped cilantro and spring onion. Tasty biriyani ready.
Here I was not having cilantro and spring onion.
I garnished with green chilli slices.
Delicious biriyani
