SoyaChunks Peas Biryani

Soya Chunks Peas Biryani – Spicy delicious Basmati rice cooked with soya chunks, peas, and grounded masala!

Hope everyone had a great New Year! What would be the best way to welcome the new year other than a bowl of Biryani? This new year,2016 in my style.

It’s been snowing continuously in the burgh. I have been curling in my bed with lots of caffeine. Now, you can understand the delay in my posts. This space is one of the best things that happened to me in 2016. Since then, I am overwhelmed with all your love and affection. There are silent readers, followers, and motivators behind this space. I am so thankful to every one of you. I promise you to bring a variety of delicacies this year too.

Without much gyaan, here is the recipe.

Ingredients:

3 cups Basmati Rice
15 – 20 Soya Chunks
½ cup Green Peas
¼ cup Mint Leaves
¼ cup Coriander Leaves
1 big Onion, chopped finely
1 teaspoon Red Chilli Powder (adjust according to your spiciness)
½ teaspoon Salt
1 tablespoon Ginger Garlic Paste
1 tablespoon Curd
1 tablespoon Ghee
4 ½ cups Water

To Grind:

½ cup Mint Leaves
½ cup Coriander Leaves
15 Small Onions
2 – 3 Green Chillies

For Masala:

1 Bay leaf
¼ teaspoon Cumin Seeds
¼ teaspoon Fennel seeds
1 Green Cardamom
¼ teaspoon Peppercorns
Small Cinnamon Stick

Method:

Boil water in a small pot; Soak soya chunks in the boiling water for about 10 minutes; Drain the excess water and chop them into small pieces. Soya chunks absorb water and enlarge in size. It’s better to chop them into pieces.
Dry roast all the ingredients mentioned under masala until nice aroma comes out. Cool them down and grind into a fine powder.
Wash mint leaves and coriander leaves with water and chop them finely. There is no need to grind onions, mint leaves, and coriander leaves. But I usually grind them so that my family won’t pick them and push them to the corner of their plate.
Grind onions, mint leaves, coriander leaves and green chilies into a fine paste.
In a pressure cooker, add ghee. Once the ghee is melted, add chopped onions and saute them until it is transparent.
Add ginger garlic paste and saute them until the raw smell goes off.
Now, add the grounded onion coriander leaves paste to the pan and cook them until they raw smell goes off.
Add red chili powder, salt, peas, soya chunks to the paste and cook until the masalas are blended well.
Wash rice thoroughly with water and soak them in water for about half an hour. Soaking rice reduces the cooking time.
To the masalas, add curd and give them a mix.
Finally, add rice and water and cook them in medium flame for about 3 whistles.
Wait until the pressure releases. Allow it to cool down a little and gently mix the rice.
Serve biryani with raita of your choice.