A healthy biriyani which is really quick and does not involve the regular biriyani making process. This is defintely a different recipe from the regular vegetable biriyani and the non vegetarian varities.
INGREDIENTS
Basmati Rice 1 cup (wash, soak and drain)
Soya chunks 1 cup
Onions 2 medium thinly sliced
Tomatoes 2 medium chopped
Green Chilly 1 or 2 according to your spice requirement
Garam Masala 1 tsp
Cloves 3 nos
Cardamom 3 nos
Cinnamon sticks few small pieces
Ginger Garlic paste 1 tsp
Oil 2 tbsp
Mint leave few
Salt to taste
GARNISH
Finely chopped fresh corriander leaves
METHOD:
Boil water with little salt added to it. When the water comes to a boil add the soya and cook for about 10 minutes. Drain the water and wash with cold water. Squeeze the water from the soya and keep it aside.
In a pressure cooker, heat oil and add the whole spices. Add the ginger garlic paste and saute well.
Add the sliced onions and saute until they turn pink. Add the chopped tomatoes, chillies and mix well. Add salt and garam masala powder and saute until the tomatoes become soft. To this add the soya beans and mix well. At this stage add the mint leaves and stir well. Add the rice and the salt. Stir well and add 1 1/2 cups of water. Do not add more water as the onion tomato mixture is moist already.
Pressure cook for 2 whistles. Let the pressure cooker cool on its own. Transfer the biriyani to the serving dish and garnish with chopped corriander leaves. Serve hot with a raita of your choice.
NOTE: Soya chunks as such do not absorb much flavour into them but they are full of proteins.
INGREDIENTS
Basmati Rice 1 cup (wash, soak and drain)
Soya chunks 1 cup
Onions 2 medium thinly sliced
Tomatoes 2 medium chopped
Green Chilly 1 or 2 according to your spice requirement
Garam Masala 1 tsp
Cloves 3 nos
Cardamom 3 nos
Cinnamon sticks few small pieces
Ginger Garlic paste 1 tsp
Oil 2 tbsp
Mint leave few
Salt to taste
GARNISH
Finely chopped fresh corriander leaves
METHOD:
Boil water with little salt added to it. When the water comes to a boil add the soya and cook for about 10 minutes. Drain the water and wash with cold water. Squeeze the water from the soya and keep it aside.
In a pressure cooker, heat oil and add the whole spices. Add the ginger garlic paste and saute well.
Add the sliced onions and saute until they turn pink. Add the chopped tomatoes, chillies and mix well. Add salt and garam masala powder and saute until the tomatoes become soft. To this add the soya beans and mix well. At this stage add the mint leaves and stir well. Add the rice and the salt. Stir well and add 1 1/2 cups of water. Do not add more water as the onion tomato mixture is moist already.
Pressure cook for 2 whistles. Let the pressure cooker cool on its own. Transfer the biriyani to the serving dish and garnish with chopped corriander leaves. Serve hot with a raita of your choice.
NOTE: Soya chunks as such do not absorb much flavour into them but they are full of proteins.
