Prep Time : 10 mins (minus the soaking time) Basmati Rice – 1 cup Soya Chunks -10-12 Onion – 3/4 cup thinly sliced Green chilli -1-2 slit Fresh green peas – 1/4 cup (you can use frozen peas also) Thin coconut milk -1 3/4 cup Fresh lemon juice -1 tbsp Salt needed Turmeric powder -1/4 tsp Chilli Powder – 1 tsp Garam masala powder -1 tsp For grinding masala Onion – 1 medium size Ginger – 1 inch piece Garlic -3-4 cloves Green chilli – 1 small Coriander leaves -fistful Mint leaves – fistful For the seasoning Oil – 2 tbsp Cinnamon – 1 inch piece Cloves – 2 Cardamom – 1 Bay leaf -1
Method
Once the rice is half cooked, stir the contents and close the cooker with weight. Keep it in very low flame for 4-6 minutes and switch off. Open the cooker once the pressure subsides, gently fluff the rice with a fork. Serve hot with pachadi/ raita or any tomato based gravy. This biryani also makes a perfect lunch box recipe and is very good for growing children as it is rich in protein. You might love my Soya Chunks curry also.
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