Soya granules biryani

Discussion in 'Cookery Contest Recipes' started by sonu_627, Dec 18, 2005.

  1. sonu_627

    sonu_627 Silver IL'ite

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    Soya granules biryani

    1½ cups basmati rice (soaked)
    1 cup soya granules
    1 cup milk
    3-4 tbsp ghee
    1-inch stick cinnamon
    2-3 green cardamoms
    3-4 cloves
    ½ tsp caraway seeds (shahi jeera)
    ½ tsp cumin seeds
    3 medium sized onions (chopped)
    1 tbsp ginger paste
    1 tbsp garlic paste
    1 tbsp coriander powder
    ¼ tsp turmeric powder
    1½ tbsp red chilli powder
    3-4 large sized tomatoes (chopped)
    Salt to taste
    1 cup green peas (parboiled)
    2-3 green chillies (chopped)
    2 tbsp fresh coriander leaves (chopped)
    1 tsp garam masala powder
    2-3 medium sized onions (sliced and deep-fried)
    Fresh mint leaves for garnish
    A few rose petals
    A few strands saffron (soaked in 2 tbsp of milk)
    Wheat flour dough to seal

    Soak rice in three cups of water for half an hour. Drain. Boil in five to six cups of water till three fourth done. Drain and keep aside. Wash soya granules twice and squeeze well. Soak in milk for 20 to 30 minutes.

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

    Mix and sauté. Add salt and mix. Add soya granules with milk, green peas and chopped green chillies. Cover and cook. Add chopped coriander leaves and half a teaspoon of garam masala powder to the soya granules gravy and mix well. 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.

    Sprinkle some garam masala powder and pour the soya granules in gravy. Again put layers of the remaining rice, fried onions, mint leaves, rose petals, saffron milk and garam masala powder. Place the lid on the pot and seal the edges with dough. Cook in the oven at 175°C for 15 minutes. Break open the dough seal and serve hot with a raita of your choice.

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