Curd | Yogurt – 1 Tbsp (Optional – Can be replaced with 1/2 tsp lemon extract)
Coriander leaves – 2 Tbsp (Chopped)
Mint leaves – 2 Tbsp (Chopped)
Ghee – 1/2 tsp (optional)
First Wash and soak the rice and soya chunks in separate bowls. Both of them should be soaked for at least 15 minutes. Then cut the veggies.
Now heat a cooker pan with oil, add the ingredients under “To Temper” in the given order. Once the fennel seeds start changing color, add the ginger, garlic, curry leaves, green chili, onion and saute until the onion changes to a golden brown. Then add the tomato, salt and saute until the tomato turns mushy.
Now add all the cut veggies and saute for a minute. Turn the flame to low – medium and then all the powders (garam masala, red chili, turmeric, coriander, cumin) and give a stir.
Now add the coriander leaves and mint leaves along with curd and give a stir. And then add the soya chunks to the mixture. Before adding soya chunks, squeeze out the excess water.
Finally, add the rice and 1 cup of water. Mix everything together. Close the lid of the cooker and cook for 1 whistle or until the rice is done.
Wait till the pressure subsides, then open the lid and optionally sprinkle with 1/2 tsp of ghee and transfer to the serving bowl.
Enjoy hot with raita.
Soya Chunks: Textured or texturized vegetable protein (TVP), also known as textured soy protein (TSP), soy meat, or soya chunks is a defatted soy flour product, a by-product of extracting soybean oil.
The Usual ratio of water and rice for cooking rice in the cooker would be 1:1. As I added soya chunks, I used an extra 1/4 cup of water.
For me, biriyani was done within 8 minutes and in 1 whistle. Adjust the timing according to your stove settings and cooker.
You can use any mixed veggies of your choice. e.g Cauliflower, broccoli etc.
You can also garnish with fried onions, cashews and bread pieces, similar to dum biryani.