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Soya Keema Biryani

Jun-09-2018
Runa Ganguly
15 minutes
Prep Time
20 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Soya Keema Biryani RECIPE

A delightful and delicious vegetarian recipe to add on your iftaar/Eid menu

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • Indian
  • Simmering
  • Sauteeing
  • Main Dish
  • Healthy

Ingredients Serving: 6

  1. 500 grams basmati/any Long grain rice
  2. 250 gram soya chunks
  3. 2 tomatoes
  4. 1.5 inch ginger peeled
  5. 5 garlic cloves peeled
  6. 2 onions
  7. Handful of green peas
  8. 2 Bay Leaves
  9. 1 inch cinnamon stick
  10. 4 green cardamom pods
  11. 4 cloves
  12. 2 star anise
  13. 6-8 whole black peppercorns
  14. 2 tablespoon cumin seeds
  15. 3 slit green chillies
  16. 4 tablespoon oil
  17. 1.5 teaspoon turmeric powder
  18. 1.5 teaspoon red chilli powder
  19. 1.5 teaspoon coriander powder
  20. 1.5 teaspoon garam masala powder
  21. 4 tablespoon crushed dried fenugreek leaves/kasuri methi
  22. Juice of 1 lemon
  23. 2 tablespoon chopped mint leaves
  24. salt to taste
  25. 1.5 cups of water

Instructions

  1. soak the rice and soya chunks in a cup of water separately for 15 minutes
  2. during the soaking period, chop the onions, tomatoes and make a paste of ginger and garlic
  3. post the soaking, drain the water completely from the rice and soya
  4. grate the soya fine in a blender ( do not squeeze the water from the chunks)
  5. heat the oil in a non stick pan
  6. temper with Bay leaf, cumin seeds, green chillies, cinnamon, peppercorns,cloves and star anise
  7. after a few seconds, add the chopped onion, ginger-garlic paste and sauté until translucent
  8. add the tomatoes next followed by turmeric, red chilli, coriander powders
  9. mix well and cook covered until tomatoes soften
  10. add the grated soya and green peas. mix well
  11. add 1/2 cup water and cook covered for 5-7 minutes
  12. add the rice next followed by salt to taste
  13. mix well and add remaining water
  14. bring it to boil
  15. reduce heat and cook covered until rice is cooked
  16. add the garam masala, lemon juice, dried fenugreek leaves and mint leaves
  17. combine well and cook for another minute before taking off heat
  18. serve hot with a choice of your gravies, raitas, saalans, etc

Reviews (1)  

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Hema Mallik
Jun-17-2018
Hema Mallik   Jun-17-2018

One of my favourite dish.

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