Soya Vegetable Biryani

Soya Vegetable Biryani

Biryani is a very popular rice dish, especially he non vegetarian ones are a favourite for many. I have tried vegetable biryani in many places but there are very few that I liked. In general, it takes a bit of time to do it the traditional way. Traditionally one will have to grind spices, partially cook rice and vegetables and layer them and cook them until done. However, these days, I barely get time to cook and often, I get time in bits and bobs so any dish that needs constant attention is out of question. Today was no exception, we had a long night and grabbed the opportunity to sleep in the morning leaving me very little time to cook. I had a packet of hyderabadi biryani masala powder by MDH in my shelf and like all spices, it is better to use them as soon as possible. For that reason, I thought I will make biryani. My previous attempts to make biryani were not particularly successful as I was not very happy with the results. This box of spices was for lamb biryani, hold on, it is only a spice blend and there is nothing non-vegetarian in the spices itself. I wanted to substitute the lamb with some other protein instead and soya chunks caught my eye. I am not sure I will buy soya chunks again as it is processed soya after all, but am undecided about it. I wanted to use what I had but have to sneak it as my husband does not quite like it. With all this together, came along a wonderful biryani and it tasted absolutely spot on. Certainly a keeper! I have observed that using spice blends meant for non vegetarian dishes is quite good in vegetarian versions. Now for the recipe...

Handful of soya chunks, boiled and cooked till done

2 cups mixed vegetables

1 large onion, chopped

1 teaspoon cumin seeds

1 teaspooon coriander powder

Turmeric powder

1 teaspoon chilly powder

4 cloves garlic

1 heaped teaspoon biryani masala

1 tomato, chopped

1 tablespoon yogurt

2 teaspoon ghee

Cooking oil

2 tablespoon chopped coriander leaves

1 cup rice, cook so grains are fluffy

Heat some oil and some of the ghee mentioned. Add cumin seeds and once it browns, add the onions and crushed garlic

After the onions begin to change colour, add tomato and turmeric powder

Once tomato starts turning mushy, add the vegetables and cook until almost done

Add the cooked soya chunks, coriander powder and chilly powder

Heat the remaining ghee and little bit more oil and fry the briyani masala, this will wake up all the spices in it and make it more flavourful

Add the masala and yogurt and cook until it is aromatic and all moisture has gone

Add rice, salt, mix and garnish with coriander leaves, serve!