Soya Chaap Biryani

🌿 Soya Chaap Biryani! 🌿

Bring the flavors of DineOut Pure Veg Restaurant to your home with our exclusive Soya Chaap Biryani recipe. This dish combines succulent soya chaap with fragrant basmati rice, infused with a unique blend of spices. Follow our step-by-step guide to create this delicious vegetarian delight!

Ingredients:

For the Soya Chaap Marinade:

• 200g soya chaap
• 1 cup yogurt
• 1 tsp ginger-garlic paste
• 1 tsp red chili powder
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 1 tbsp lemon juice
• Salt to taste

For the Biryani:

• 2 cups basmati rice
• 1 large onion, thinly sliced
• 2 tomatoes, chopped
• 1/2 cup mixed vegetables (carrots, peas, beans)
• 1/2 cup fresh coriander leaves, chopped
• 1/4 cup fresh mint leaves, chopped
• 1/2 cup fried onions (for garnish)
• 2 green chilies, slit
• 1 bay leaf
• 4-5 cloves
• 2-3 cardamom pods
• 1 cinnamon stick
• 1/2 tsp cumin seeds
• 1 tsp biryani masala
• 1/2 tsp turmeric powder
• 1/2 cup milk
• A pinch of saffron
• 3 tbsp ghee or oil
• Salt to taste

Instructions:

Marinate the Soya Chaap:

• In a bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, lemon juice, and salt.
• Add the soya chaap pieces and coat them well with the marinade.
• Let it marinate for at least 30 minutes.

Prepare the Rice:

• Rinse the basmati rice thoroughly and soak it in water for 30 minutes.
• Boil 4 cups of water in a large pot. Add the soaked rice, bay leaf, cloves, cardamom pods, and cinnamon stick.
• Cook until the rice is 70-80% done. Drain and set aside.

Cook the Soya Chaap:

• Heat 2 tbsp of ghee or oil in a pan over medium heat.
• Add the marinated soya chaap and cook until they are golden brown. Remove and set aside.

Prepare the Biryani Base:

• In the same pan, add the remaining ghee or oil.
• Add cumin seeds and let them splutter.
• Add the sliced onions and green chilies, sauté until the onions turn golden brown.
• Add chopped tomatoes and cook until they soften.
• Add mixed vegetables, turmeric powder, and biryani masala. Cook for a few minutes.
• Add the cooked soya chaap and mix well.

Layer the Biryani:

• In a heavy-bottomed pot or biryani vessel, spread a layer of the cooked rice.
• Add a layer of the soya chaap mixture.
• Repeat the layers until all the rice and soya chaap mixture are used up.
• Sprinkle chopped coriander, mint leaves, and fried onions on top.
• Warm the milk and dissolve the saffron in it. Drizzle this saffron milk over the top layer.

Dum Cooking:

• Cover the pot with a tight-fitting lid. You can seal the edges with dough to prevent steam from escaping.
• Cook on low heat for about 20-25 minutes to allow the flavors to meld together.

Serve:

• Gently fluff the biryani with a fork.
• Serve hot, garnished with more fried onions and fresh herbs.

 

Enjoy your homemade Soya Chaap Biryani, bringing the exquisite flavors of DineOut Pure Veg Restaurant to your table!