Soya Keema Biryani

Instructions

1. 1

   Prepare Soya, Rice, and Saffron Milk

   • In a bowl, add the soya granules and cover with 3 cups of hot water. Let them soak for 15-20 minutes until soft.
   • Once soaked, drain the soya granules and rinse with cold water. Squeeze out all the excess water completely. This step is crucial for texture and flavor absorption. Set aside.
   • Gently wash the basmati rice in a few changes of water until the water runs clear. Soak the rice in fresh water for 20-30 minutes.
   • In a small bowl, add the saffron strands to 2 tablespoons of warm milk. Let it infuse to release its color and aroma.
2. 2

   Cook the Soya Keema Masala

   • Heat vegetable oil in a heavy-bottomed pan or kadai over medium heat. Add the chopped onions and sauté for 8-10 minutes until they turn golden brown.
   • Add the ginger-garlic paste and slit green chilies. Sauté for 1-2 minutes until the raw aroma disappears.
   • Stir in the tomato puree and cook for 5-6 minutes, until it thickens and you see oil separating at the edges.
   • Add the turmeric powder, red chili powder, coriander powder, and biryani masala. Mix well and cook for one minute.
   • Reduce the heat to low. Add the whisked curd and stir continuously for 2-3 minutes to prevent it from curdling.
   • Add the prepared soya granules and 1 tsp of salt. Mix thoroughly to coat the granules with the masala.
   • Cover the pan and cook on low heat for 7-8 minutes, allowing the soya to absorb the flavors. Stir in the garam masala and turn off the heat. Your keema masala is ready.
3. 3

   Par-boil the Basmati Rice

   • In a large pot, bring 8 cups of water to a rolling boil. Add the whole spices (bay leaf, cinnamon stick, cloves, green cardamom, shah jeera), 1 tsp of salt, and lemon juice.
   • Drain the soaked rice and add it to the boiling water.
   • Cook for 5-7 minutes until the rice is 70% cooked. To check, a grain should break easily when pressed but still have a slight bite.
   • Immediately drain the rice in a colander to stop the cooking process. Let all excess water drain out.
4. 4

   Layer the Biryani

   • Take a heavy-bottomed pot (handi) suitable for dum cooking. Grease the bottom and sides with 1 tbsp of ghee.
   • Spread half of the par-cooked rice evenly to form the base layer.
   • Evenly spread the entire soya keema masala over the rice.
   • Sprinkle half of the fried onions, half of the chopped mint, and half of the chopped coriander leaves over the keema layer.
   • Gently spread the remaining rice over the keema to form the top layer.
   • Garnish the top with the remaining fried onions, mint, coriander, the saffron-infused milk, and drizzle the remaining 1 tbsp of ghee all over.
5. 5

   Cook on Dum (Slow Steam)

   • Seal the pot tightly. You can use a tight-fitting lid, or for a traditional seal, make a dough with atta and water, roll it into a rope, and press it along the rim of the pot to seal the lid.
   • Place the pot on a tawa (flat griddle) over low heat. This ensures even heat distribution and prevents the biryani from burning.
   • Cook on dum for 20-25 minutes on the lowest possible heat.
   • After 25 minutes, turn off the heat and let the biryani rest, sealed, for at least 10-15 minutes. This allows the flavors to meld together.
6. 6

   Serve

   • Carefully open the pot. You will be greeted by a wonderful aroma.
   • Use a fork or a flat spatula to gently fluff the rice from the sides, ensuring you get all the layers in each serving.
   • Serve the hot Soya Keema Biryani with a side of cooling raita or a fresh salad.