Andhra Special Soya Chunks Biriyani
ANDHRA SPECIAL SOYA CHUNKS BIRIYANI
This is a perfect alternative to non vegetarian biriyani's. Andhra style soya chunks biriyani is a simple, healthy, flavorful and protein packed main course rice recipe.
Ingredients:
1. Biriyani rice / Basmati rice- 1 cup
2. Soya chunks- 15
3. Garlic- 3/4 tsp
4. Ginger- 3/4 tsp
5. Red chilli- 1
6. Grated coconut- 1/8 cup
7. Shallots- 1
8. Coriander powder- 1/2 tsp
9. Coriander leaves- 1/2 tbsp
10. Mint leaves- 1/2 tbsp
11. Salt- as needed
12. Ghee- 2 tbsp
13. Cinnamon- 1/2 inch piece
14. Cardamon- 2
15. Cloves- 2
16. Bay leaf- 1
17. Chopped onion- 1
18. Chopped tomato- 1
19. Green chilli- 2
20. Turmeric powder- 1/4 tsp
21. Boiling water- 2 cups
Soak soya chunks in water for 30 minutes. Squeeze out the water and keep aside.
Heat 1 tbsp of ghee in a pan. Slightly fry the soya chunks for around 4 minutes and switch off the flame.
Grind garlic, ginger, red chilli, mint, coriander leaves, coriander powder, turmeric powder, grated coconut and shallots to a fine paste.
Heat 1 tbsp of ghee in a pressure cooker. Roast cardamon, cinnamon, cloves and bay leaf. Add onion and green chilli. Saute till it turns light golden. Add tomatoes and saute till it turns mushy. Mix the ground masala and saute till its raw smell disappears. Add fried soya chunk and rice. Saute for 1 minute. Pour water and adjust seasoning. Close the cooker and initially do not put the whistle on. Put the whistle when steam starts coming through the whistle hole and immediately turn the flame into simmer. Cook for exact 5 minutes in low flame and turn off the gas. Let it rest for 30 minutes.
Open the cooker and give a good stir.
Serve hot with raita, pickle and papad.
3. Garlic- 3/4 tsp
4. Ginger- 3/4 tsp
5. Red chilli- 1
6. Grated coconut- 1/8 cup
7. Shallots- 1
8. Coriander powder- 1/2 tsp
9. Coriander leaves- 1/2 tbsp
10. Mint leaves- 1/2 tbsp
11. Salt- as needed
12. Ghee- 2 tbsp
13. Cinnamon- 1/2 inch piece
14. Cardamon- 2
15. Cloves- 2
16. Bay leaf- 1
17. Chopped onion- 1
18. Chopped tomato- 1
19. Green chilli- 2
20. Turmeric powder- 1/4 tsp
21. Boiling water- 2 cups
Soak soya chunks in water for 30 minutes. Squeeze out the water and keep aside.
Heat 1 tbsp of ghee in a pan. Slightly fry the soya chunks for around 4 minutes and switch off the flame.
Grind garlic, ginger, red chilli, mint, coriander leaves, coriander powder, turmeric powder, grated coconut and shallots to a fine paste.
Heat 1 tbsp of ghee in a pressure cooker. Roast cardamon, cinnamon, cloves and bay leaf. Add onion and green chilli. Saute till it turns light golden. Add tomatoes and saute till it turns mushy. Mix the ground masala and saute till its raw smell disappears. Add fried soya chunk and rice. Saute for 1 minute. Pour water and adjust seasoning. Close the cooker and initially do not put the whistle on. Put the whistle when steam starts coming through the whistle hole and immediately turn the flame into simmer. Cook for exact 5 minutes in low flame and turn off the gas. Let it rest for 30 minutes.
Open the cooker and give a good stir.
Serve hot with raita, pickle and papad.
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