Mixed Vegetable Soya Biryani With Biryani Masala

In this recioe of mixed veg Biryani we will learn how to make not only a tasty biryani but also the dry Masala if Biryani which you can easily keep to store in a cool dry place for long time.

Ingredients:-  ( Serves 4 )

BIRYANI MASALA ( 100 gms )

• 6 Black Cardamom / Badi elaechi
• 3 inch Cinnamon / Dalchini
• 2 Star anise / Chakra phool
• 3-4 Bayleaves / Tej patta
• 5 green Cardamom / Hari elaechi
• 5 Cloves / Loung
• 4-5 Mace strands / Javithri
• 1/2 tsp Nutmeg powder / Jayphal
• 1 tsp Peppercorn / Kali mirch dane
• 1 tsp Dry Mint leaves / Sukha pudina
• 1 tsp Black cumin / Shahi zeera
• 2 tbsp Dry Fenugreek leaves / Kasoori methi

BIRYANI

• 2 cup Basmati rice soaked in 2 cup Water
• 2+1/2 cup Water to boil Rice
• 1 tsp Biryani masala
• 2 tbsp Oil / Tel
• 2 big Onions / Pyaz ( Fried )
• 1+1/4 tsp Salt / Namak
• 1 tsp Cumin / Zeera
• 1 tsp Ginger-Garlic paste / Adrakh-Lasan
• 2 Onions / Pyaz
• 1 cup Carrot / Gajar
• 1 cup Capsicum / Shimla mirch
• 2 cup softened Soya chunks
• 2 Tomatoes / Tamatar
• 1 tsp heaped red Chilli powder / Lal mirch
• 1/2 tsp Turmeric / Haldi
• 1/2 tsp Cumin powder / Zeera
• 1 tsp Coriander powder / Dhaniya
• 1 tsp Garam masala
• 2 tsp Biryani powder
• 1 tbsp fresh Coriander  / Hara Dhaniya
• 1 tbsp fresh or dry Mint / Pudina
• 1/2 cup Curd / Dahi
• Few Saffron strands soaked in 1/2 cup warm Milk  / Kuch Kesar Dhaage 1/2 cup garam doodh mai bhegoke
• 4-6 tsp Clarified butter / Desi ghee
• 2 tsp Screwpine Water / Kevda Jal

Method:-

1. To make Biryani masala dry roast all the spices mentioned under ingredients for Biryani masala over low heat for just a minute to remove moisture or Sun dry them for just one day.
2. Cool the spices and then grind into fine powder.
3. Store the made Biryani masala air tight in cool dry place .
4. Rinse twice and keep Basmati rice soaked in Water 45-60 minutes.
5. Keep Water to boil for cooking Rice adding 1 teaspoon full of Biryani masala.
6. When Water comes to boil add the soaked Rice in it along with Water.
7. Let the Rice come to boil to cook.Check and recheck the Rice while cooking to cook it 70%,which means you will be able to press the Rice kernel between your index finger and thumb but it will still feel raw.
8. Strain off the Rice to keep it aside for a while.
9. In hot Oil fry thinly chopped Onions till crispy golden adding about 1/4 teaspoon Salt.
10. Strain out and keep aside in a plate.
11. In the remaining hot Oil keeping heat on low add Cumin and let it to crackle over low for few seconds.
12. Now drop in Ginger-Garlic paste.Saute for 10-20 seconds keeping heat low.
13. Drop two chopped Onions and sauté till translucent keeping heat medium-high.
14. Now add small Carrot cubes.Saute for 1 -2 minutes and then drop Capsicum cut in cubes.Saute for again a minute.
15. Next add softened Soya chunks,Sauté for 2-3 minutes.
16. Add chopped Tomatoes along with spices keeping on low heat – Red chilli powder,Turmeric powder,1 teaspoon Salt,Cumin powder,Coriander powder,Garam masala, 1 teaspoon Biryani powder,fresh Coriander and Mint.
17. Sauté veggies with spices for 2-3 minutes stirring continuously
18. Add about 1+1/2 Water..Let cook on low 2-4 minutes.Next add Curd to it.Give it just one boil.
19. Take out 80% of the made vegetable mix for Biryani layering.
20. Give one layer of vegetable mix next Rice on top next Vegetable mix layer with fried Onions and Ghee along the edges and some in centre.
21. Repeat the layering till Rice and Vegetable Sabji are finely finished.
22. At last add Saffron and Screw pine Water.
23. Cook without whistling keeping a Tawa under the pressure cooker.
24. Cook on medium 10 minutes on medium and on low for 15 minutes.
25. Biryani is ready to be served.

Tips:-

• Don’t over roast the spices,they should be as warm that you will be easily able to tough them.
• Soften Soya chunks by dumping them in hot boiling Water for about half hour,then rinse and squeeze.

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