Veggie Chicken Biryani

Serving Size:4

Cooking Time : 20 min

Preparation Time:30min

 

Ingredients:  

• Basmati Rice - 1 1/2 cups
• Soya Chunks - 3 cups
• Onion - 1 big thinly sliced
• Tomatoes - 2 finely chopped
• Ginger Garlic paste - 1tbsp
• Green Chilies - 3 slit
• Biryani Masala Powder - 1 tsp ( recipe is in  Tamil Nadu Style Chicken Dum Biryani )
• Mint leaves - handful chopped
• Cilantro - handful chopped
• Coconut Milk - 1 cup
• Oil - 4 tbsp
• Ghee -1 tbsp
• Salt to taste 

Spices:

• Chilly powder-1 tsp
• Coriander powder - 2 tsp
• Turmeric-1/2 tsp

Methods:

•  In a cooker boil the water and add 2 tsp salt to it and switch off the stove and add the soya chunks and cover it for 15min.
•  After 15min drain the water and squeeze the excess water, keep it aside. 
•  In cooker add oil and ghee, once oil heats up add the  Biryani Masala and let it stand for few seconds.
• Now add the sliced onion and saute until it translucent.
• Add ginger garlic paste and green chilies, Saute until aroma of ginger garlic comes.Now add the tomatoes, Spices and salt, Saute until tomato smashes and oil separates.
  
• Now add chopped mint and cilantro and saute well.
• Now add the coconut milk and water(refer note at the bottom), add the soya chunks and mix it well.
•  Remove the excess water in the rice and add to the gravy and check for salt.
• Close the lid of the cooker and keep it in high flame until it gets 1 whistle and switch off the flame. Garnish with some cilantro.
  
• Serve hot with the side of raitha. 
  

Method With Photo

•  In a cooker boil the water and add 2 tsp salt to it and switch off the stove and add the soya chunks and cover it for 15min.

•  After 15min drain the water and squeeze the excess water, keep it aside. 
•  In cooker add oil and ghee, once oil heats up add the  Biryani Masala and let it stand for few seconds.

• Now add the sliced onion and saute until it translucent.

• Add ginger garlic paste and green chilies, Saute until aroma of ginger garlic comes.Now add the tomatoes, Spices and salt, Saute until tomato smashes and oil separates.

• Now add chopped mint and cilantro and saute well.

• Now add the coconut milk and water(refer note at the bottom), add the soya chunks and mix it well.

• Remove the excess water in the rice and add to the gravy and check for salt.

• Close the lid of the cooker and keep it in high flame until it gets 1 whistle and switch off the flame. Garnish with some cilantro.

• Serve hot with the side of raitha. 

Note

Soak the Basmati rice for 30min. Wash just only once, if you wash more then once you'll lose the flavor in the rice.

           1 cup rice =1 1/2 cup water, I add 2 1/4 cup water including coconut milk.