Soya Chaap Biryani

Ingredients

For Soya Chaap Marination

• 600 gms Soya Chaap, cut in cubes,
• ⅓ cup Fried Onion,
• 1 tsp Kashmiri red chili powder,
• Salt to taste,
• ¼ tsp Turmeric powder,
• ¼ tsp Coriander powder,
• 1 ½ tsp Ginger Garlic Paste,
• ½ cup Curd, beaten,
• 1 ½ tsp Ghee,
• 2 Green chillies (less spicy & slice)
• ½ tsp Shahi jeera,
• few Mint leaves, roughly torn,
• few Coriander leaves, roughly torn,

For Rice Cooking

• Water as required,
• Salt to Taste,
• 3 cups Sella basmati rice, (soaked for 20 minutes)

For Soya Chaap Biryani

• 1 ½ tbsp Oil,
• 2 Bay leaf,
• ½ inch Cinnamon stick,
• Marinated Soya Chaap,
• Curd Mixture,
• ¼ cup Water,

For Curd Mixture

• 2 heaped tbsp Curd, beaten,
• 1 tbsp Shahi Biryani Masala,

For Layering

• Cooked Soya Chaap,
• 1st batch of Cooked Rice,
• Cooked Soya Chaap,
• Fried Onion,
• few Mint leaves, roughly torn,
• few Coriander leaves, roughly torn,
• ½ tsp Shahi Biryani Masala,
• 2nd batch of Cooked rice,
• 1 tbsp Saffron water,
• few fried onion,
• few Mint leaves,
• few Coriander leaves,
• 1 Green chili, slice,

For Garnish

• Coriander sprig,
• Green chili (less spicy & slit into half)

Process

For Soya Chaap Marination

1. In a bowl, add soya chaap, fried onion, kashmiri red chili powder, salt to taste, turmeric powder, coriander powder, ginger garlic paste, curd, ghee, green chillies, shahi jeera, mint leaves and roughly torn coriander leaves.
2. Marinate everything well and rest for 5-10 minutes.

For Rice Cooking

1. In a handi, add water, salt to taste and give it a quick boil.
2. Add sella basmati rice and cook it on high flame for 2-3 minutes.
3. Cover it with a lid and cook on a low flame for 8-10 minutes.
4. Once the rice is 60-70% cooked, strain the rice with the help of a strainer. Keep it aside for further use.

For Soya Chaap Biryani

1. In a handi, add oil, once it’s hot, add bay leaf, cloves, cinnamon stick, star anise, black peppercorns and let it splutter.
2. Add onions and saute until golden in color on moderate heat.
3. Once the onions are cooked, add ginger garlic paste and cook it for 1-2 minute, add tomatoes and saute well.
4. Add red chili powder, turmeric powder, Everest shahi biryani masala, salt to taste and saute the masala well.
5. Once the masalas are cooked, add marinated soya chaap, little water and saute it well on moderate heat.
6. Layer the cooked rice with the help of a flatten spoon or perforated spoon, add mint leaves, coriander leaves, kewra water, and fried onion.
7. Add saffron milk and seal the edges with dough, cover it with the lid and allow to cook on the dum for 10-15 minutes on low flame.
8. Open the lid and let it rest for a few minutes before serving, transfer the biryani onto a serving dish.
9. Garnish it with coriander sprig, mint leaves, lemon wedge and fried onions.
10. Serve hot with raita.