Soya keema biryani recipe | Soya keema matar biryani

By Swasthi's Recipes · 45 min

Ingredients

Instructions

1. Soak the soya chunks in warm water until soft, then squeeze out the water. Rinse in cold water and squeeze again. Repeat this twice, making sure no water remains in the chunks.
2. Grind the mint, coriander, onion, ginger, garlic and green chilies to a smooth paste. Mix the chunks with this paste and the garam masala, and set aside for at least 15 minutes.
3. Soak the rice for 15 minutes, then drain and set aside.
4. Heat the oil in a pot or cooker. Add the whole spices and fry for about a minute, until fragrant.
5. Add the marinated chunks with the ground paste and sauté on low heat until the raw smell of ginger and garlic disappears.
6. Add the curd or coconut milk and the turmeric and mix well. Cook until the mixture pulls away from the sides of the pan and the masala becomes thick.
7. Pour in the water and add the salt, tasting and adjusting if needed. Bring to a rolling boil on high heat.
8. Lower the heat, add the rice and mix well.
9. Cover the pot. In a pot, cook on low heat until the rice is fully cooked. In a pressure cooker, use medium flame and turn off the heat after one whistle.
10. Rest the biryani for 15 minutes, then fluff it with a fork.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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