How to make Soya Granules Biryani Recipe - Tasty and healthy biryani with soya granules.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Basmati rice ( बासमती चावल ) , Soya granules ( सोया ग्रैन्यूल्ज़ )

Cuisine : Fusion

Course : Rice

Soya Granules Biryani

Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

For more recipes related to Soya Granules Biryani checkout Chicken Pulao , Jodhpuri Vegetable Pulao , Vegetable Biryani , Erra Sadam . You can also find more Rice recipes like Asparagus Risotto, Rajasthani Motiyan Pulao, Lemon Grass Chilli Rice, Yakhni Pulao. Or try out these recipes from Fusion Cuisine like Anda Sev Puri, Ground nuts chutney, Dark Chocolate Balls, Thecha Murgh.

Soya Granules Biryani Recipe Card

Soya Granules Biryani
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Prep Time : 21-25 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : High

Ingredients for Soya Granules Biryani

  • Basmati rice 1 1/2 cups

  • Soya granules soaked in one cup milk 1 cup

  • Ghee 3-4 tablespoons

  • Cinnamon 1 inch stick

  • Green cardamoms 2-3

  • Cloves 3-4

  • Caraway seeds (shahi jeera) 1/2 teaspoon

  • Cumin seeds 1/2 teaspoon

  • Onions chopped 3 medium

  • Ginger paste 1 tablespoon

  • Garlic paste 1 tablespoon

  • Coriander powder 1 tablespoon

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1 1/2 tablespoons

  • Tomatoes chopped 3-4 large

  • Salt to taste

  • Green peas parboiled 1 cup

  • Green chillies chopped 2-3

  • Fresh coriander leaves chopped 2 tablespoons

  • Garam masala powder 1 teaspoon

  • Onions sliced and fried 2-3 medium

  • Fresh mint leaves for garnish

  • Rose petals a few

  • Saffron (kesar) soaked in 2 tablespoons of milk a few strands

  • Wheat flour dough to seal as required

Method

Step 1

Heat ghee in a thick-bottomed pan, add cinnamon, cardamoms, cloves, caraway seeds, and cumin seeds. When they begin to change colour, add chopped onions and continue to sauté.

Step 2

Add ginger paste, garlic paste and a little water to onions and continue to sauté. Add coriander powder, turmeric powder, red chilli powder and tomatoes. Mix and sauté.

Step 3

Add salt and mix. Add soaked soya granules, green peas and green chillies. Cover and cook.

Step 4

Boil soaked rice till three fourth done. Drain. Add chopped coriander leaves and half a teaspoon of garam masala powder to the soya granules gravy and mix well.

Step 5

Preheat the oven to 175°C. Take an earthenware pot (mitti ki handi). Put a layer of half the parboiled rice over which layer half the fried onions, mint leaves, rose petals and saffron dissolved in milk.

Step 6

Sprinkle some garam masala powder and pour the soya granules in gravy.

Step 7

Again put layers of the remaining rice, fried onions, mint leaves, rose petals, saffron milk and garam masala powder.

Step 8

Place the lid on the pot and seal the edges with dough. Cook in the oven at 175°C for fifteen minutes.

Step 9

Break open the dough seal and serve hot with a raita of your choice.

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