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Soya Chaap Biryani

Soya chaap pieces marinated in spices and refreshing herbs and smoked for that wonderful grilled taste. They are then cooked in a flavourful gravy, topped with basmati rice.

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Main ingredients Soya chaaps, Thick yogurt, Dried fenugreek leaf powder, Ginger-garlic-green chilli paste, Fresh mint leaves, Fresh Corainder leaves, Fried onions, Cloves, Ghee, Oil, Onions, Fresh tomato puree, Basmati rice, Cashewnuts, Fresh pomegranate pearls, Dried rose petals, Screwpine water, Rose water
Cuisine Indian
Course Rice
Prep time 55-60 minutes
Cook time 45-50 minutes
Serve 4
Taste Spicy
Level of cooking Moderate
Others Non vegetarian

Ingredients 

  • 5-6 soya chaaps 
  • 1¼ cups thick yogurt
  • 1 teaspoon red chilli powder
  • 1½ teaspoons coriander powder    
  • ¾ teaspoon turmeric powder       
  • 1½ teaspoons garam masala powder         
  • 1 teaspoon cumin powder              
  • ¼ teaspoon dried fenugreek leaves (kasuri methi) powder
  • 1½ tablespoons ginger-garlic-green chilli paste
  • 10-15 fresh mint leaves
  • 2 tablespoons roughly chopped fresh coriander leaves
  • Salt to taste
  • ¼ cup fried onions
  • 1 tablespoon lemon juice
  • 1 medium onion, cut into 1 inch pieces and layers separated
  • 1 small green capsicum, cut into 1 inch pieces
  • 7-9 cloves
  • 2 tablespoons ghee + for drizzling
  • 2 tablespoons oil
  • 1 teaspoon cumin seeds    
  • 1 bay leaf
  • 4 green cardamoms
  • 4-5 black peppercorns
  • 2-3 green chillies, slit
  • 2 medium onions, thinly sliced
  • 1½ cups fresh tomato puree
  • 1 inch ginger, cut into thin strips
  • Rice
  • 1½ cups Basmati rice, washed, soaked for 20 minutes, and drained  
  • 1 bay leaf
  • 4-5 black peppercorns
  • 4-5 cloves
  • 1 inch cinnamon 
  • 3-4 green cardamoms
  • 1 tablespoon ghee
  • Salt to taste 
  • Toppings
  • A large pinch of saffron, soaked in 2 tablespoons warm water
  • 8-10 fresh mint leaves + for garnish
  • 1 tablespoon roughly chopped coriander leaves
  • Garam masala powder for sprinkling
  • 1 inch ginger, cut into thin strips
  • 2-3 green chillies, slit
  • ¼ cup fried onions + for garnish
  • 5-6 cashewnuts, halved vertically and deep-fried 
  • Fresh pomegranate pearls for sprinkling
  • Dried rose petals for sprinkling
  • 2 teaspoons screwpine (kewra) water
  • 2 teaspoons rose water
  • Melted ghee for drizzling

Method

  1. Cut the soya chaaps into 1 inch pieces. 
  2. Take thick yogurt in a large bowl, add red chilli powder, 1 teaspoon coriander powder, ½ teaspoon turmeric powder, 1 teaspoon garam masala powder, 1 teaspoon cumin powder, dried fenugreek leaves powder, ginger-garlic-green chilli paste, mint leaves, coriander leaves, salt, fried onions, and lemon juice and mix till well combined. Add onion, green capsicum, and soya chaap pieces and mix till each piece is well coated with the mixture. 
  3. Take a hot piece of charcoal in a small stainless steel bowl and place it in the centre of the mixture. Add 3-4 cloves, drizzle ghee over them, cover immediately and let the smoke infuse for 1-2 minutes. 
  4. Take the bowl out and set the mixture aside to marinate for 5-10 minutes. 
  5. Heat ghee and oil in a non-stick deep pan. Add cumin seeds, bay leaf, green cardamoms, 4-5 cloves, black peppercorns, green chillies and onions, mix and sauté till onions turn golden. 
  6. Add tomato puree, mix and saute till fat separates. 
  7. Add ginger strips and mix well. Add remaining turmeric powder, remaining coriander powder, remaining cumin powder, remaining garam masala powder and salt and mix well.
  8. Add ¼ cup water, mix and cook for 1-2 minutes. Add the marinated soya chaap pieces and sauté for 4-5 minutes. 
  9. Meanwhile, bring sufficient water to a boil in a deep pan. Add bay leaf, black peppercorns, cloves, cinnamon, green cardamoms, ghee, and salt, cover and let it come to a boil. 
  10. Add drained basmati rice, mix, and cook for 6-8 minutes or till ¾ cooked. Drain the rice and spread it over the soya chaap mixture. 
  11. Drizzle saffron water, sprinkle mint leaves, coriander leaves, sprinkle garam masala powder, ginger strips, green chillies, fried onions, fried cashewnuts, fresh pomegranate pearls, dried rose petals, kewra, water, rose water and melted ghee. Cover with an aluminum foil, place a lid over it and cook on high heat for 5 minutes. Reduce heat to low and continue to cook for 8-10 minutes.
  12. Switch the heat off and allow to rest for 10-15 minutes. 
  13. Transfer the biryani in a serving plate, garnish with mint sprigs and fried onion. Serve hot with a raita of your choice. 
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