Soya Chunks Biryani

Soya chunks Biryani is a very quick and easy recipe. We know soya beans are nutritious and supply plenty of proteins.  The combination of Soya chunks, vegetables and rice constitute an ideal meal for kids in one go. Here goes the recipe

Ingredients

1.       Basumathi Rice – 1 ½ cups
2.       Soya chunks – medium sized ¾ th cup
3.       French beans – hand full (thinly sliced)
4.       Carrot – 1 medium sized (thinly sliced)
5.       Green peas – ¼ cup
6.       Onion – 2 small sized thinly sliced
7.       Tomato – 2 medium sized finely chopped
8.       Mint leaves – ½ cup coarsely chopped
9.       Ginger garlic paste – 1 tea spoon
10.   Green chilli – 1 (slit in middle)
11.   Curd – ¼ cup
12.   Ghee  - 3 tea spoon
13.   Cooking oil – 2 table spoon
14.   Cumin seeds – 1 tea spoon
15.   Black pepper corn – 5-6
16.   Clove – 2-3
17.   Cinnamon – ½ inch
18.   Cardamom – 3-4
19.Bay leaf – 1
20.   Turmeric – ½ tea spoon
21.   Red chilli powder – ½ tea spoon
22.   Garam masala – ½ tea spoon
23.   Salt to taste

Preparation of soya chunks:  Boil soya chunks in water until they become soft. Drain the water and rinse these chunks in running tap water. Squeeze these to remove excess water and keep them aside

Marinating -Add little salt, turmeric, red chilli powder and garam masala to curd. Take carrots, beans, peas and soya chunks in a bowl and add spiced curd. Mix them well and keep aside.

Preparing rice- Wash Basumathic rice in plain water. Add 1 ½ cups of water, little salt and a tea spoon of ghee to it. Pressure cook rice. Take care not to overcook it.

Preparation of Soya chunks Biryani:  Place a woke or kadai on stove. Pour cooking oil. When oil gets sufficiently heated add cumin seeds. When they splutter add remaining spices (15-19). Add onion and fry them till they become transparent. Now add ginger garlic paste and fry it. Add green chilli, tomato, ¼ cup of mint leaves, marinated vegetables and soya chunks.  Mix them well and cover the kadahi with a lid. Cook in a low heat. When vegetables are cooked add cooked rice, remaining ghee and mint leaves. Mix everything well and cover the lid. Heat this in low flame for 3 minutes. Allow the aroma of spices steep into rice. Serve this hot with cucumber raita  or tomato Cucumber raita.

This article is copyrighted. Author Dr.Savitha Suri  at blog http://aahara-arogya.blogspot.in/ .