Step 1: Soak Soya Chunks

Place 1 cup of soya chunks in a bowl and pour hot water over them. Let them soak for 10 minutes until soft.

Step 2: Drain and Squeeze

Drain the soaked soya chunks using a sieve. Press them firmly with a spoon to squeeze out all the excess water. Set aside.

Step 3: Prepare the Marinade

In a mixing bowl, combine 1/2 cup of coconut milk with 2 tbsp of biryani masala powder and salt. Mix well to create a smooth marinade.

Step 4: Marinate the Soya Chunks

Add the squeezed soya chunks to the marinade. Mix thoroughly to ensure all chunks are well-coated. Cover and let it marinate for 3-4 hours.

Step 5: Sauté Aromatics

Heat 3 tbsp of oil in a pressure cooker or a heavy-bottomed pot on medium heat. Add whole spices like bay leaves, cumin seeds, and cardamom. Once they sizzle, add the thinly sliced onion and salt.

Step 6: Cook Onions

Sauté the onions, stirring occasionally, until they become soft and translucent.

Step 7: Cook Marinated Soya

Add the marinated soya chunks to the pot. Mix well with the onions and cook for a few minutes until the mixture is fragrant.

Step 8: Par-boil the Rice

In a separate pot, bring salted water to a boil. Add 1.5 cups of washed basmati rice and cook until it's about 70% cooked. Immediately drain the rice.

Step 9: Layer the Biryani

Carefully spread the partially cooked rice in an even layer over the cooked soya chunk mixture in the pot.

Step 10: Garnish and Infuse

Soak a few strands of saffron in 2 tbsp of warm coconut milk. Drizzle this mixture over the rice. Sprinkle fried onions on top.

Step 11: Slow Cook (Dum)

Cover the pot with a tight-fitting lid. Reduce the heat to low and let the biryani slow cook for 15 minutes.

Step 12: Rest and Serve

Turn off the heat and let the biryani rest for 10 minutes before opening the lid. Gently fluff the rice with a fork, garnish with fresh cilantro, and serve hot.

• Ensure to squeeze out all the water from the soya chunks after soaking to avoid a chewy texture.

• Marinating for the recommended 3-4 hours is key for the soya chunks to absorb maximum flavor.

• Use long-grain basmati rice for the best fluffy texture.

• Add vegetables like peas, carrots, and potatoes for a more wholesome meal.

• A pinch of mint leaves can be added between the layers for extra freshness.