Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.

9. 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.

10. 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!