🌿 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!
