Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 6.Cook Onions

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

7. 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.

8. 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.

9. 9.Layer the Biryani

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

10. 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.

11. 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.

12. 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.