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Saturday, June 5, 2010

Soya chunks veg biryani

  • 3 cups basmati rice – washed and soaked in water for 15 mts
  • 1 cup dried soya chunks - washed and boiled in water till soft
  • 2-3 tbsp ghee
  • 1 tsp shah jeera
  • 2 bay leaves
  • 2 big onions finely sliced
  • 1 tbsp grated ginger
  • 3-4 green chillies slit length wise
  • 1 cup chopped mixed vegetables like beans, green peas, carrots or potatoes
  • ½ tsp turmeric powder
  • salt to taste
  • 3-4 tbsps of fresh mint leaves (pudina)
  • 3 cups of freshly extracted coconut milk
  • 2 ½ cups water
  • 2-3 tbsps lemon juice
  • fresh coriander leaves for garnish
  • 3-4 bread slices (cubed and lightly fried in ghee) - optional
  • 8-10 cashewnuts (lightly roasted in ghee till golden brown)
  • For Masala Powder (lightly dry roast in a pan and grind to a fine pwd)
  • 2 green cardamoms
  • 4 cloves
  • 2” cinnamom stick
  • 3-4 pepper corns
  • 1/4 tsp fennel seeds (optional)
  • 1 tsp coriander seeds
  • 1/2 tsp cumin seeds
  • 1-2 dry red chillis  

    Soya chunk biryani


 Heat ghee in a heavy bottomed vessel. Add shah jeera and bay leaves and stir for a few seconds till the jeera splutters. \

Add the sliced onions, grated ginger and green chillis. Saute the onions till they turn pink.

Add the mixed vegetables and on medium heat, let them cook. Add salt and keep covered for 4-5 mts.

Add turmeric pwd, masala pwd and combine well. Stir fry for a minute.

Add the cooked soya chunks and keep covered for 2 mts. Add the mint leaves and combine.

Add the coconut milk, let it come to a boil, reduce heat and add the water. Bring to a boil again.

Add the drained basmati rice and mix well. Add salt, if required, at this stage. Reduce heat to medium and let it cook covered with lid.

Finally, once the rice and vegetables are cooked, add the lemon juice, fried bread cubes, fried cashewnuts and garnish with fresh coriander leaves.

Serve with raita, mixed vegetable curry .


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