Chicken Tikka Biryani
Servings - 2 - 3
INGREDIENTS
Rice - 415 grams
Water - 2550 milliliters, divided
Oil - 1 teaspoon
Cumin - 1/2 teaspoon
Bay leaf - 1
Cloves - 3 pods
Green cardamom - 1 pod
Black cardamom - 1 pod
Salt - 1 teaspoon
Chicken breast - 700 grams
Yogurt - 250 grams
Ginger garlic paste - 2 tablespoons
Tandoori masala - 2 tablespoons
Red chili - 1 tablespoon
Turmeric - 1/4 teaspoon
Salt - 1 teaspoon
Lemon juice - 1 teaspoon
Oil - 1 tablespoon
Oil - for shallow frying
Warm milk - 45 milliliters
Saffron - 1/4 teaspoon
Oil - 50 milliliters
Onions - 130 grams
Ghee - 2 tablespoons
Green cardamom - 2 pods
Black peppercorns - 2
Cinnamon stick - 1 inch
Cloves - 2 pods
Cumin - 1 teaspoon
Ginger garlic paste - 1 tablespoon
Green chili - 1 teaspoon
Onions - 70 grams
Tomato - 100 grams
Yogurt - 70 grams
Salt - 1/2 teaspoon
Red chili - 1 teaspoon
Coriander powder - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Fried onions - 40 grams
Marinate mixture - 90 grams
Water - 150 milliliters
Ghee
Saffron milk
Fried onions
Coriander
Mint
PREPARATION
1. In a bowl, add 415 grams rice, 550 milliliters water and soak for 20 minutes.
2. Take a heavy skillet, add 1.5 litres water, 1 teaspoon oil, 1/2 teaspoon cumin, 1 bay leaf, 3 pods cloves, 1 pod green cardamom, 1 pod black cardamom, 1 teaspoon salt and stir well.
3. Now, add the soaked rice in it and mix it well.
4. Bring it to a boil.
5. Boil for 8 - 10 minutes and then remove it from heat.
6. Drain the rice and wash it with cold water. Keep aside.
7. Take 700 grams chicken breast and cut it into pieces.
8. Transfer this into a bowl, add 250 grams yogurt, 2 tablespoons ginger garlic paste, 2 tablespoons tandoori masala, 1 tablespoon red chili, 1/4 teaspoon turmeric, 1 teaspoon salt, 1 teaspoon lemon juice, 1 tablespoon oil and mix all the ingredients well.
9. Marinate the chicken for 4 - 6 hours.
10. Soak skewers in water for 30 minutes.
11. Skewer the chicken.
12. Heat some oil in a grill pan and grill the chicken on it.
13. Cook till it turns dark brown in color from all sides.
14. Remove it from heat and keep aside.
15. In a bowl, add 45 milliliters warm milk, 1/4 teaspoon saffron and mix it well.
16. Soak for 15 minutes.
17. Heat 50 milliliters oil in a pan, add 130 grams onions and fry until it turns golden brown in color.
18. Remove it from heat and keep aside.
19. Heat 2 tablespoons ghee in a heavy skillet, add 2 pods green cardamom, 2 black peppercorns, 1 inch cinnamon stick, 2 pods cloves, 1 teaspoon cumin and stir well.
20. Add 1 tablespoon ginger garlic paste, 1 teaspoon green chili and saute for 1 - 2 minutes.
21. Then, add 70 grams onions and fry till translucent.
22. Now, add 100 grams tomato and saute until it turns soft and pulpy.
23. Cook for 5 - 7 minutes on medium heat.
24. Add 70 grams yogurt and mix it well.
25. Then, add 1/2 teaspoon salt, 1 teaspoon red chili, 1/2 teaspoon coriander powder, 1/2 teaspoon garam masala and mix it well.
26. Add 40 grams fried onions, 90 grams marinated mixture and mix it again.
27. Add 150 milliliters water and mix it well.
28. Bring it to a boil.
29. Now, add the cooked chicken pieces in it and give it a nice stir.
30. Cover it with lid and cook for 5 - 7 minutes.
31. Open the lid and mix it well.
32. Now, add the cooked rice on top of it and spread evenly.
33. Garnish with ghee, saffron milk, fried onions, coriander and mint.
34. Cover it with aluminium foil.
35. Place the lid on top of it.
36. Cook for 7 - 10 minutes on medium heat.
37. Remove it from heat.
38. Garnish with mint.
39. Serve hot.
Subz-E-Biryani
Servings - 3 - 4
INGREDIENTS
(Prepping rice)
Rice - 300 grams
water
(For cooking rice)
Water - 500 milliliters
Cardamoms - 3
Black cardamom - 1
Cloves - 3
Cinnamon - 1 inch
Bay leaf - 1
Mace strands - 2
Salt - 1/2 teaspoon
(For cooking biryani)
Ghee - 3 tablespoons
Cumin seeds - 1 teaspoon
Bay leaf - 1
Cardamom - 3
Cloves - 3
Black cardamom - 1
Cinnamon - 1 inch
Onions - 100 grams
Ginger - 1 1/2 tablespoons
Garlic - 1 tablespoon
Green chili - 2
Red chili - 1 teaspoon
Turmeric - 1/2 teaspoon
Green peas - 80 grams
Carrot - 100 grams
Beans - 50 grams
Potatoes - 100 grams
Cauliflower - 150 grams
Mushroom - 85 grams
Bell pepper - 60 grams
Salt - 1 teaspoon
Yogurt - 270 grams
Almonds - 2 tablespoons
Cashews - 2 tablespoons
Raisins - 1 tablespoon
(For assembling)
Warm milk - 5 tablespoons
Saffron 1/4 teaspoon
Mint leaves
Coriander leaves
PREPARATION
1. Soak 300 grams rice for 30 minutes and keep aside.
(Cooking rice)
1. Take a deep pan, add 500 milliliters water.
2. When the water becomes hot, add 3 cardamoms, 1 black cardamom, 3 cloves, 1 inch cinnamon, 1 bay leaf, 2 mace strands.
3. Bring the water to a boil, then add soaked rice and cook for 15 - 20 minutes.
4. Drain the rice in a colander and keep aside.
(Preparing briyani gravy)
1. Heat 3 tablespoons ghee in a heavy skillet, add 1 teaspoon cumin seeds, 1 bay leaf, 3 cardamoms, 3 cloves, 1 black cardamom, 1 inch cinnamon and stir.
2. Add 100 grams onions and saute them on a medium heat.
3. Add 1 1/2 tablespoons ginger, 1 tablespoon garlic, 2 green chili and stir well
4. Add 1 teaspoon red chili, 1/2 teaspoon turmeric, 80 grams green peas, 100 grams carrot, 50 grams beans, 100 grams potatoes, 150 grams cauliflower, 85 grams mushroom, 60 grams bell pepper, 1 teaspoon salt and mix well.
5. Add 270 grams yogurt, water and cook for 15 - 20 minutes.
6. Add 2 tablespoons almonds, 2 tablespoons cashews, 1 tablespoon raisins and mix. Keep aside.
(Assembling and layering veg biryani)
1. Now in a thick pan, Layer half of the gravy first then layer half of the rice.
2. Sprinkle coriander leaves, mint leaves and saffron milk.
3. Now cover the pan with aluminium foil.
4. Keep the cover biryani on the tava .Keep the heat to the lowest and cook for 8 - 10 minutes.
5. Serve.
Paneer Matar Biryani
Servings - 2 - 3
INGREDIENTS
Onions - 80 grams
Green chili - 1 teaspoon
Ginger garlic paste - 1 teaspoon
Water - 1 tablespoon
Tomato puree - 190 milliliters
Red chili - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Sugar - 1/8 teaspoon
Fenugreek - 1/2 teaspoon
Water - 80 milliliters
Paneer - 140 grams
Boiled green peas - 80 grams
Salt - 1/2 teaspoon
Onions - 140 grams
Water - 1 tablespoon
Cooked brown rice - 400 grams
Salt - 1/2 teaspoon
PREPARATION
1. Add 80 grams onions in a heavy skillet and dry roast on medium heat for 1 - 2 minutes or till they turn light brown in color.
2. Add 1 teaspoon green chili, 1 teaspoon ginger garlic paste, 1 tablespoon water and stir.
3. Add 190 milliliters tomato puree, 1/2 teaspoon red chili, 1/2 teaspoon garam masala, 1/8 teaspoon sugar, 1/2 teaspoon fenugreek and mix it well. Cook for 2 - 3 minutes.
4. Add 80 milliliters water, mix well and cook for another 2 minutes.
5. Add 140 grams paneer, 80 grams boiled green peas, 1/2 teaspoon salt and mix well.
6. Add 80 grams onions in a heavy skillet and dry roast on medium heat for 1 - 2 minutes or till they turn brown in color. Sprinkle 1 tablespoon of water to prevent the onions from burning.
7. Add 400 grams cooked brown rice, 1/2 teaspoon salt and mix well.
8. Spread brown rice at the bottom of a baking glass bowl.
9. Spread the paneer mutter mixture evenly over it.
10. Spread other layer of brown rice over the paneer mutter mixture.
11. Preheat the oven to 400°F/200°C. Bake for 8 - 10 minutes.
12. Serve immediately.
Paneer Biryani
Servings - 3 - 4
INGREDIENTS
Water - 1 litre
Rice - 300 grams
Oil - 2 teaspoons, divided
Onions - 145 grams
Bell pepper - 100 grams
Paneer - 300 grams
Ghee - 2 tablespoons
Fried onions - 2 tablespoons
Ginger garlic paste - 1 tablespoon
Cloves - 6
Bay leaf - 1
Salt - 1 1/2 teaspoons
Star anise - 1
Cinnamon stick - 1
Black cardamom - 1
Green cardamom - 1
Cumin - 1/2 teaspoon
Strand mace - 1
Biryani masala - 1 teaspoon
Red chili - 1/2 teaspoon
Turmeric - 1/4 teaspoon
Rose water - 1 teaspoon
Green chili - 1 teaspoon
Yogurt - 100 milliliters
Mint - 2 tablespoons
Coriander - 2 tablespoons
PREPARATION
1. Add 1 litre water in a pan, bring to a boil. Add 300 grams washed rice into the boiling water and stir. Cook for 15 - 20 minutes. Remove it from the heat.
2. Heat 1 teaspoon oil in a pan, add 145 grams onions and fry till golden brown. Set these aside.
3. Add 1 teaspoon oil, 100 grams bell pepper and stir till they turn slightly soft. Set these aside.
4. In a mixing bowl, add 300 grams paneer, 2 tablespoons ghee, 2 tablespoons fried onions, 1 tablespoon ginger garlic paste, 6 cloves, 1 bay leaf, 1 1/2 teaspoon salt, 1 star anise, 1 cinnamon stick, 1 black cardamom, 1 green cardamom, 1/2 teaspoon cumin, 1 strand mace, 1 teaspoon biryani masala, 1/2 teaspoon red chili, 1/4 teaspoon turmeric, 1 teaspoon rose water, 1 teaspoon green chili, 100 milliliters yogurt, 2 tablespoons mint, 2 tablespoons coriander. Mix all the ingredients well.
5. Marinate for 15 minutes.
6. Add the paneer mixture in a heavy skillet, add boiled rice. Then sprinkle fried onions, bell pepper and mix all the ingredients well.
7. Cook for about 10 - 15 minutes.
8. Serve hot.
Chicken Biryani
Servings 3 - 4
INGREDIENTS
Chicken - 600 grams
Yogurt -300 grams
Ginger garlic paste - 2 teaspoons
Salt -1 teaspoon
Coriander powder - 1 teaspoon
Turmeric - 1 teaspoon
Chicken masala - 1 teaspoon
Red chili - 1 teaspoon
Cumin - 1 teaspoon
Cloves - 3
Lemon juice - 1 teaspoon
Oil - 4 tablespoons (divided)
Cumin - 1 teaspoon
Bay leaf - 2
Cloves - 5
Black peppercorn - 1 teaspoon
Black cardamom - 2
Green cardamom - 5-6
Cinnamon - 1-2 inch
Soaked rice - 500 grams
Salt - 1 teaspoon
Water - 1.5 litre
Onions - 200 grams
Ginger garlic paste - 2 teaspoons
Tomato - 250 grams
Chicken masala - 1 teaspoon
Coriander powder - 1 teaspoon
Red chili - 1 teaspoon
Turmeric - 1 teaspoon
Salt - 1 teaspoon
Water - 50 millilitres
Black pepper - 1 teaspoon
Coriander - 2 tablespoon (divided)
Milk - 2 tablespoons
Saffron - 1/8 teaspoon
Fried onions - 50 grams
Kewra essence - 1 teaspoon
PREPARATION
1. In a mixing bowl add 600 grams chicken, 300 grams yogurt, 2 teaspoons ginger garlic paste, 1 teaspoon salt, 1 teaspoon coriander powder, 1 teaspoon turmeric, 1 teaspoon chicken masala, 1 teaspoon red chili, 1 teaspoon cumin, 3 cloves, 1 teaspoon lemon juice and mix well to combine. Marinate 2 hours.
2. Heat 1 tablespoon oil in a heavy skillet, add 1 teaspoon cumin, 2 bay leaf, 5 cloves, 1 teaspoon black peppercorn, 2 black cardamom, 5-6 green cardamom, 1-2 inch cinnamon and stir.
3. Add 500 grams soaked rice, 1 teaspoon salt, 1.5 litre water and stir well.
4. Cook for 10 - 15 minutes.
5. Heat 3 tablespoons oil in a heavy skillet, add 200 grams onions and stir until they brown.
6. Add 2 teaspoons ginger garlic paste, 250 grams tomato and again stir well.
7. Add 1 teaspoon chicken masala, 1 teaspoon coriander powder, 1 teaspoon red chili, 1 teaspoon turmeric, 1 teaspoon salt and mix well.
8. Add 50 millilitres water and saute.
9. Add marinate chicken, 1 teaspoon black pepper and mix well to combine.
10. Cook for 15 - 20 minutes till the chicken is tender..
11. Add 1 tablespoon coriander and cooked rice.
12. Take a bowl, add 2 tablespoons milk, 1/8 teaspoon saffron and mix well.
13. Pour thé mixture on it.
14. Again add 1 tablespoon coriander, 50 grams fried onions, 1 teaspoon Kewra essence and cook on low flame 10 - 15 minutes.
15. Serve.
Egg Biryani
Servings - 2 - 3
INGREDIENTS
Oil - 1 tablespoon
Salt - 1/2 teaspoon
Turmeric - 1/2 teaspoon
Red chili - 1/2 teaspoon
Boiled eggs - 4
Oil - 60 milliliters
Cumin - 1 teaspoon
Green cardamom - 4 pods
Cloves - 4 pods
Star anise - 2
Bay leaf - 1
Cinnamon stick - 1 inch
Ginger garlic paste - 1 teaspoon
Onions - 180 grams
Green chili - 4 - 5
Tomato - 100 grams
Salt - 1 teaspoon
Turmeric - 1 teaspoon
Yogurt - 70 grams
Red chili - 1 teaspoon
Cumin powder - 1 teaspoon
Biryani powder - 1 teaspoon
Coriander - 1 tablespoon
Mint - 1 tablespoon
Washed rice - 350 grams
Water - 500 milliliters
Coriander - for garnihsing
PREPARATION
1. Heat 1 tablespoon oil in a pan, add 1/2 teaspoon salt, 1/2 teaspoon turmeric, 1/2 teaspoon red chili and stir well.
2. Add 4 boiled eggs and stir well.
3. Cook till eggs turns brown in color. Remove from heat and keep aside.
4. Heat 60 milliliters oil in a heavy pot, add 1 teaspoon cumin, 4 pods green cardamom, 4 pods cloves, 2 star anise, 1 bay leaf, 1 inch cinnamon stick and stir well.
5. Add 1 teaspoon ginger garlic paste and saute for 2 - 3 minutes.
6. Then, add 180 grams onions and fry till translucent.
7. Add 4 - 5 green chili and stir till onions turns golden brown in color.
8. Now, add 100 grams tomato and saute till it turns soft and pulpy.
9. Add 1 teaspoon salt, 1 teaspoon turmeric and stir well.
10. Then, add 70 grams yogurt and mix it well.
11. Add 1 teaspoon red chili, 1 teaspoon cumin powder, 1 teaspoon biryani powder and mix it again.
12. Now, add 1 tablespoon coriander, 1 tablespoon mint and mix it again.
13. Cook for 5 - 7 minutes.
14. Add 350 grams washed rice and mix it well.
15. Then, add 500 milliliters water and mix it again.
16. Bring it to a boil.
17. Cover it with lid and cook for 5 - 10 minutes or till the water gets absorbed.
18. Now, add the cooked boiled eggs in it and mix it well.
19. Cook for another 3 - 5 minutes.
20. Garnish with coriander.
21. Serve hot.
Khuska Biryani
Servings - 2 - 3
INGREDIENTS
Oil - 2 tablespoons
Cumin - 1/2 teaspoon
Cardamom - 4 pods
Cloves - 6 pods
Star anise - 1
Cinnamon stick - 1 inch
Bay leaf - 1
Ginger garlic paste - 1 teaspoon
Onions - 90 grams
Tomato - 100 grams
Turmeric - 1/4 teaspoon
Salt - 1 teaspoon
Yogurt - 70 grams
Red chili - 3/4 teaspoon
Biryani masala - 1 teaspoon
Cooked rice - 350 grams
Water - 440 milliliters
Coriander - for garnishing
PREPARATION
1. Heat 2 tablespoons oil in a pressure cooker, add 1/2 teaspoon cumin, 4 pods cardamom, 6 pods cloves, 1 star anise, 1 inch cinnamon stick, 1 bay leaf and stir well.
2. Add 1 teaspoon ginger garlic paste and saute for a minute.
3. Then, add 90 grams onions and fry till translucent.
4. Now, add 100 grams tomato and saute till it turns soft and pulpy.
5. Add 1/4 teaspoon turmeric, 1 teaspoon salt and stir well.
6. Add 70 grams yogurt, 3/4 teaspoon red chili, 1 teaspoon biryani masala and mix it well.
7. Then, add 350 grams cooked rice and mix it again.
8. Now, add 440 milliliters water and mix it well.
9. Cover it with lid and cook till you hear 1 whistle.
10. Open the lid and remove from heat.
11. Garnish with coriander.
12. Serve hot.
Mutton Biryani
Servings - 2 - 3
INGREDIENTS
(For Marination)
Mutton - 1 kilogram
Garlic - 2 tablespoons
Ginger - 2 tablespoons
Green chili - 1 tablespoon
Onions - 200 grams
Cumin - 2 teaspoons
Cloves - 1/2 teaspoon
Black peppercorns - 1/2 teaspoon
Cinnamon powder - 1/4 teaspoon
Salt - 2 teaspoons
Red chili - 1 teaspoon
Coriander powder - 2 teaspoons
Cumin powder - 2 teaspoons
Chicken masala - 2 teaspoons
Garam masala - 2 teaspoons
Chaat masala - 1 teaspoon
Dry fenugreek leaves - 1 tablespoon
Curd - 200 grams
(For Rice)
Rice - 500 grams
Water - 1 litre
Ghee - 1 tablespoon
Cloves - 8 pods
Black peppercorns - 10
Bay leaf - 1
Cinnamon stick - 1
Black cardamom - 2 pods
Water - 2 litres
(For Saffron Milk)
Warm milk - 70 milliliters
Saffron - 1/4 teaspoon
(For Mutton)
Ghee - 50 grams
(For Fried Onions)
Ghee - 50 grams
Onions - 300 grams
Mint - for garnishing
Coriander - for garnishing
Ghee - for garnishing
PREPARATION
(For Marination)
1. In a mixing bowl, add all the ingredients and mix it well.
2. Marinate for 4 hours.
(For Rice)
1. In a bowl, add 500 grams rice, 1 litre water and soak for 1 hour.
2. Heat 1 tablespoon ghee in a heavy skillet, add 8 pods cloves, 10 black peppercorns, 1 bay leaf, 1 cinnamon stick, 2 pods black cardamom and stir well.
3. Then, add 2 litres water, soaked rice and mix it well.
4. Bring it to a boil.
5. Cook until the rice is done.
6. Remove it from heat and keep aside.
(For Saffron Milk)
1. In a bowl, add 70 milliliters warm milk, 1/4 teaspoon saffron and mix it well.
2. Soak for 20 minutes.
(For Mutton)
1. Heat 50 grams ghee in a heavy skillet, add the marinated mutton in it and mix it well.
2. Cover it with lid and cook for about 2 hours on medium heat.
3. Open the lid and give it a nice stir.
4. Remove it from heat.
(For Fried Onions)
1. Heat 50 grams ghee in a skillet, add 300 grams onions and fry till translucent or until it turns golden brown color.
2. Remove it from heat.
(For Biryani)
1. Take a pot and add some cooked rice in it and spread it evenly.
2. Then, add the saffron milk on it.
3. Now, add the cooked mutton on the top and spread it evenly.
4. Garnish with mint and coriander.
5. Repeat this process one more time.
6. Garnish with fried onions and ghee.
7. Cover it with lid.
8. Seal the edges of the pot with the help of dough. (See Video)
9. Cook for about 20 minutes on medium heat.
10. Remove it from heat.
11. Serve hot.
Paneer Makhani Biryani
Servings - 2 - 3
INGREDIENTS
Water - 2 litres
Oil - 1 tablespoon
Green cardamom - 2 pods
Cloves - 2 pods
Cinnamon stick - 1 inch
Bay leaf - 1
Rice - 370 grams
Salt - 1 teaspoon
Ghee - 3 tablespoons
Paneer - 360 grams
Salt - 1/2 teaspoon
Butter - 2 tablespoons
Oil - 2 teaspoons
Ginger garlic paste - 1 tablespoon
Green chili - 1 tablespoon
Onions - 120 grams
Tomato puree - 250 grams
Turmeric - 1/4 teaspoon
Red chili - 1 1/2 teaspoons
Salt - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Cumin powder - 1/2 teaspoon
Cashew paste - 2 tablespoons
Water - 250 milliliters
Fresh cream - 70 grams
Garam masala - 2 teaspoons
Coriander - 2 tablespoons
Ghee - 2 tablespoons
Cooked rice
Mint
Coriander
Roasted cashews
Fried onions
Milk - 60 milliliters
Saffron - 1/2 teaspoon
PREPARATION
1. Take a pot, add 2 litres water, 1 tablespoon oil, 2 pods green cardamom, 2 pods cloves, 1 inch cinnamon stick, 1 bay leaf, 370 grams washed rice, 1 teaspoon salt and stir well.
2. Bring it to a boil and cook till the rice is done.
3. Remove from heat. Drain and keep aside.
4. Heat 3 tablespoons ghee in a pan, add 360 grams paneer and stir well.
5. Add 1/2 teaspoon salt and mix it well.
6. Cook till it turns golden brown from all sides.
7. Remove it from heat and keep aside.
8. Heat 2 tablespoons butter, 2 teaspoons oil in a another pan, add 1 tablespoon ginger garlic paste, 1 tablespoon green chili and saute for 1 - 2 minutes.
9. Then, add 120 grams onions and fry till translucent.
10. Now, add 250 grams tomato puree and saute till it thickens. Cook for about 5 - 7 minutes.
11. Add 1/4 teaspoon turmeric and stir well.
12. Add 1 1/2 teaspoons red chili, 1/2 teaspoon salt, 1/2 teaspoon coriander powder, 1/2 teaspoon cumin powder and mxi it well.
13. Now, add 2 tablespoons cashew paste and mix it again.
14. Then, add 250 milliliters water and mix it well.
15. Bring it to a boil.
16. Now, add the fried paneer cubes in it and mix it well.
17. Add 70 grams fresh cream, 2 teaspoons garam masala and mix it well.
18. Cook for about 5 - 7 minutes.
19. Add 2 tablespoons coriander and mix it well.
20. Remove it from heat and keep aside.
21. Heat 2 tablespoons ghee in a heavy pot, add the cooked rice in it.
22. Garnish with mint, coriander, roasted cashews and fried onions.
23. Add the prepared paneer gravy on top of it and spread it evenly.
24. Now again add the cooked rice, then garnish with mint, coriander, roasted cashews and fried onions.
25. Again add the prepared paneer gravy on top of it and spread it evenly.
26. Once again add the cooked rice, then garnish with mint, coriander, roasted cashews and fried onions.
27. In a bowl, add 60 milliliters milk, 1/2 teaspoon saffron and mix it well.
28. Pour this into the biryani and cover it with aluminium foil.
29. Cover it with lid and cook for about 10 - 12 minutes.
30. Garnish with mint.
31. Serve hot.
Soya Chunks Biryani
Servings - 2 - 3
INGREDIENTS
Soya chunks - 90 grams
Hot water - 900 milliliters
Yogurt - 300 grams
Turmeric - 1/4 teaspoon
Red chili - 1 teaspoon
Biryani masala - 1 tablespoon
Ginger garlic paste - 1 teaspoon
Salt - 1 teaspoon
Carrot - 40 grams
Bell pepper - 40 grams
Onions - 40 grams
Potatoes - 80 grams
Oil - 2 tablespoons
Bay leaf - 1
Cinnamon stick - 1 inch
Star anise - 1
Cloves - 5 pods
Cardamom - 4 pods
Black peppercorns - 1/2 teaspoon
Cumin - 1 teaspoon
Onions - 170 grams
Ginger garlic paste - 1 teaspoon
Soaked rice - 270 grams
Salt - 1/4 teaspoon
Fried onions - 4 tablespoons
Biryani masala - 1 teaspoon
Coriander - 2 tablespoons
Mint - 2 tablespoons
Oil - 2 teaspoons
Water - 500 milliliters
PREPARATION
1. In a bowl, add 90 grams soya chunks, 900 milliliters hot water and soak for 15 minutes.
2. In a another bowl, add 300 grams yogurt, 1/4 teaspoon turmeric, 1 teaspoon red chili, 1 tablespoon biryani masala, 1 teaspoon ginger garlic paste, 1 teaspoon salt and mix it well.
3. Now, add the soaked soya chunks, 40 grams carrot, 40 grams bell pepper, 40 grams onions, 80 grams potatoes and mix it well.
4. Marinate it for one hour.
5. Heat 2 tablespoons oil in a pressure cooker, add 1 bay leaf, 1 inch cinnamon stick, 1 star anise, 5 pods cloves, 4 pods cardamom, 1/2 teaspoon black peppercorns, 1 teaspoon cumin and stir well.
6. Add 170 grams onions and fry till translucent.
7. Then, add 1 teaspoon ginger garlic paste and saute for 2 - 3 minutes.
8. Now, add the marinated soya chunks and veggies.
9. Add 270 grams soaked rice, 1/4 teaspoon salt, 4 tablespoons fried onions, 1 teaspoon biryani masala, 2 tablespoons coriander, 2 tablespoons mint, 2 teaspoons oil and 500 milliliters water.
10. Cover it with lid and cook till you hear 2 whistles.
11. Open the lid and remove it from heat.
12. Serve hot.
