Ingredients
Chicken - 1/2 kg
Basmati rice – 1/2 kg
Freshly grated nutmeg -1/4 tsp
Cloves - 3
Cinnamon stick -1
Green cardamoms - 3
Ground mace – 1/2 tsp
Whole star anise -2
Garam masala powder -2 tsp
Thick curd - 2 cups
Tomato past - 4 tbsp
Onions -1 big sliced
Ginger garlic paste - 2 tsp
Chilli powder -2 tbsp
Saffron - pinch dissolved in 2tbsp warm milk
Salt to taste
Oil - 8 tbsp
Ghee - 2 tbsp
Method
1.In a bowl mix curd, ginger garlic paste, garam masala, powder, tomato paste, chilli powder, nutmeg, ground mace salt mix well .
2.Add the chicken & &rub the mixture into the meat. Let the chicken marinate for 3-4hrs.
3.Drain the rice & keep aside. Boil 6cups of water in a pan.
4.Meanwhile, heat ghee/oil in a skillet. Add staranise, cardamoms, cloves & cinnamon & let it splutter, then add rice fry for 4-5mts.transfer the rice to the boiling water, add salt & cook uncovered till the rice is3/4th cooked.
5.Drain the rice in a colander & set aside.
6.Heat oil in a pan; add onions & fry till golden brown. Transfer to a plate.
7.Now heat oil in a pan & add the marinated chicken fry it for about 5mts or until the oil separates.
8.Add the rice over the chicken mixture sprinkle ghee & saffron dissolved in milk cover tightly with aluminum foil & place the pan over a pan
9.Cook on high heat for 5mts then cook for about 20mts on medium heat.
10.Remove & let stand covered for 5mts before serving.
Ingredients
2 cups basmati rice
1 cup soya chunks
3 cups water
5 green chillies
1 onion chopped (vertical chop)
3 tsp ginger garlic paste
1 tomato diced
1 cinnamon small stick
2 cardamom
2 clove
1 bay leaf
1 cup carrot & beans chopped
10 cashew nuts
1 cup coconut milk
6 tsp ghee
1/2 cup green peas
10 coriander leaves
10 mint leaves
Method
1. Wash and boil the soya chunks in water till soft.
2. Make a paste with ginger, garlic and green chillies.
3. Clean and wash the rice with plenty of water and keep aside.
4. Heat the pressure cooker with ghee or butter.
5. Add cashewnuts, cinnamon, cardamom, cloves abd bay leaf.
6. Saute for a min. then add sliced onions and saute till they turn into transparent.
7. Add chopped tomatoes ans saute till they become juicy.
8. Add ginger, garlic, green chillies paste and saute till the raw smell disappears.
9. Then add chopped vegetables, boiled soya chunks and required quantity of salt and mix well.
10. Cook on low flame for 3-5 mins.
11. Add washed basmathi rice and saute for a min.
12. Now add coconut milk, water, chopped coriander leaves and chopped mint leaves.
13. Mix well and adjust salt.
14. Close the pressure cooker and pressure cook for 2 whistles.
15. Remove from flame and allow it to cool for some time.
16. Then transfer into serving bowl and serve hot your soya chunks biryani with raita.
17. Soya Chunks Biryani is ready to serve.
