Delicious Veg Biryani with Raita

Step 1: Prepare Rice

Take 2.5 glasses of basmati rice in a bowl. Wash the rice 2-3 times with water until the water runs clear. Let the rice soak in water for at least 30 minutes.

Step 2: Boil Soya Chunks

Place 50 grams of soya chunks in a bowl with water and bring to a boil on the stove. Cook until they are soft and have absorbed water. Remove from heat, squeeze out excess water, and set aside.

Step 3: Prepare Tomato Puree

Blend 5 red tomatoes in a mixer grinder to make a smooth puree. Add 1 teaspoon of Kashmiri red chili powder to the puree for color and blend again. Set aside.

Step 4: Fry Soya Chunks

Heat some cooking oil in a pan. Add a pinch of turmeric powder to prevent oil from splattering. Add the boiled soya chunks and fry until they turn golden brown. Add a pinch of salt while frying. Once golden, remove and set aside.

Step 5: Fry Cauliflower

Add a little more oil to the same pan, along with a pinch of turmeric powder. Add 100 grams of cauliflower florets (washed in hot water) and lightly fry. Once lightly fried, remove and set aside.

Step 6: Sauté Aromatics and Spices

Add more oil and 2 tablespoons of ghee to the pan. Add whole spices: 2-inch cinnamon stick, 3-4 bay leaves, 0.5 teaspoon cumin seeds (shah jeera), a small amount of mace, 2 cloves, and 4 black peppercorns. Sauté until fragrant. Add 2 medium-sized sliced onions and cook until golden brown. Add 2-3 slit green chilies. Add a pinch of turmeric powder (less, as tomato puree has color) and salt to taste. Add 1 inch of grated ginger and 4-5 cloves of grated garlic. Sauté well.

Step 7: Cook Biryani Masala

Add the prepared tomato puree to the pan. Cook the masala until the water from the tomatoes dries up and oil starts to separate, indicating it's well-cooked. Add 50 grams of fresh green peas, the fried soya chunks, and the fried cauliflower. Mix all the vegetables well with the masala. Stir for 1-2 minutes, then remove from heat.

Step 8: Assemble and Cook Biryani

Place a pressure cooker on the stove. Add 5.5 glasses of water (for pot-style cooking without closing the pressure cooker lid). Add the remaining whole spices: 4-5 small green cardamoms (crushed), 1 large black cardamom (crushed), 20-25 black peppercorns, and a small amount of mace. Bring the water to a boil. Add the cooked vegetable masala to the boiling water. Add the soaked and drained basmati rice. Stir gently. Squeeze in the juice of half a lemon. Stir again. Cover the cooker with a lid (do not seal with the weight if cooking like a pot) and cook on low-medium flame until the rice is done and all water is absorbed. This takes about 15-20 minutes.

Step 9: Prepare Raita

While the biryani is cooking, prepare the raita. Take 200 grams of curd in a bowl and whisk it until smooth. Add 2 finely chopped onions, 1 finely chopped green chili, and chopped coriander leaves. Add 0.5 teaspoon of roasted cumin powder, 0.5 teaspoon of black salt, and salt to taste. Mix all ingredients well.

Step 10: Serve Biryani

Once the biryani is cooked, open the lid. The biryani should be fluffy and fragrant. Serve the hot Veg Biryani on a plate with the prepared raita. Enjoy!

• Use red, ripe tomatoes for a better color in the biryani.

• Do not add too much turmeric powder if using Kashmiri red chili powder, as it can affect the color.

• For cooking in a pressure cooker with a closed lid, use 5 glasses of water for 2.5 glasses of rice to avoid overcooking.

• Add other vegetables like carrots, beans, or potatoes.

• Adjust the spice level by increasing or decreasing green chilies and red chili powder.

• For a richer flavor, add a tablespoon of cream or cashew paste to the biryani masala.