How to make Soya Nugget Biryani - SK Khazana -
Flavourful and nutritious too – this biryani can be included in any banquet menu
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Soya nuggets (सोया नगट), Basmati rice (बासमती चावल)
Cuisine : Indian
Course : Rice
For more recipes related to Soya Nugget Biryani - SK Khazana checkout Soya Pulao. You can also find more Rice recipes like Creamy Mushroom Risotto-SK Khazana Bhog Chinese Style Vegetable Claypot Rice Mexican Rice-SK Khazana
Soya Nugget Biryani - SK Khazana Recipe Card
With the recognition of being an important commercial pulse of the world, soya beans are coming into many kitchens around the world. Soya beans are said to control blood sugar levels, lower cholesterol, regulate the bowels and relieve constipation. Besides the popular tofu or beancurd, the beans are also fermented and used to make flavouring pastes and condiments, notably the Japanese soy sauce or shoyu and miso and the Indonesian tempeh.
Prep Time : 11-15 minutes
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Soya Nugget Biryani - SK Khazana Recipe
Soya nuggets boiled 2 cups
Basmati rice parboiled 1 1/2 cups
Ghee 4 tablespo teaspoons
Bay leaves 2
Cinnamon 2 one-inch Stick
Green cardamoms 4
Black caramom 1
Black peppercorns 4-5
Cloves 3-4
Caraway seeds (shahi jeera) 1 teaspoon
Green chilli choipped 1
Medium onions sliced 2
Garlic paste 1 tablespoon
Medium tomato roughly chopped 1
Fresh tomato puree 1 cup
Red chilli powder 1 teaspoon
Turmeric powder 1/2 glass
Garam masala powder 1 teaspoon
Biryani masala 1 tablespoon
Fried onions 1/4 cup + to garnish
Fresh coriander leaves chopped 1/4 bunch tablespoons
Fresh mint leaves chopped 1/4 bunch
Salt to taste
Saffron soaked in 2 tablespoons milk a few strands
Green chillies slit 2
Raita to serve
Method
Step 1
Heat 3-4 tbsps ghee in a deep non-stick pan, add bay leaves, cinnamon sticks, green cardamoms, black cardamom, black peppercorns, cloves and caraway seeds and green chilli. Sauté till seeds change colour.
Step 2
Add onions and sauté till it turns golden brown. Add garlic paste and sauté for a minute. Add tomato and tomato puree and sauté for a minute. Cover and cook on medium heat till tomato turns pulpy and oil separates.
Step 3
Add red chilli powder, turmeric powder, garam masala powder and biryani masala powder, mix well and sauté for 1-2 minutes. Add ¼ cup fried onions, ¼ cup coriander leaves and mint leaves and mix well.
Step 4
Add soya nuggets and salt, mix well. Add a little water and mix well. Cover and cook till oil separates.
Step 5
Spread cooked rice evenly over the soya nugget mixture and drizzle saffron milk. Add remaining coriander leaves, remaining fried onions, slit green chillies and remaining ghee. Cover and cook on dum for 15-20 minutes on low heat.
Step 6
Transfer into a serving bowl, garnish with fried onions and serve hot with raita.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
