Step-by-Step Instructions

1. 1.Prepare Soya Chunks

   Place 1 cup of dry soya chunks in a bowl. Pour hot water over them and let them soak for 10 minutes until they become soft and plump.

2. 2.Drain and Squeeze Soya Chunks

   Drain the soaked soya chunks using a sieve. Gently press and squeeze out all the excess water from the soya chunks using a spoon or your hands. This ensures they absorb the marinade better.

3. 3.Prepare the Marinade

   In a separate bowl, combine 1/2 cup of yogurt with 2-3 tablespoons of mixed biryani spices. Mix well until a smooth paste is formed.

4. 4.Marinate Soya Chunks

   Add the drained and squeezed soya chunks to the prepared marinade. Mix thoroughly to coat all the chunks. Marinate for 3-4 hours in the refrigerator to allow the flavors to meld.

5. 5.Sauté Aromatics

   Heat 2-3 tablespoons of cooking oil in a pot (or Instant Pot). Add 2-3 bay leaves, 1 teaspoon of cumin seeds, and 1-2 black cardamom pods. Sauté for about 30 seconds until fragrant. Then, add 1 large sliced red onion and salt to taste. Mix well and cook until the onions are soft and lightly browned, which should take about 5 minutes.

6. 6.Cook Marinated Soya Chunks

   Add the marinated soya chunks to the pot with the sautéed onions and spices. Mix well and cook for a few minutes, about 3-5 minutes, allowing the soya chunks to absorb more flavor.

7. 7.Partially Cook Rice

   In a separate pot, bring water to a rolling boil. Add 1.5 cups of washed basmati rice and salt to taste. Cook the rice until it is partially cooked (about 70-80% done), which usually takes 5-7 minutes. Drain the rice immediately.

8. 8.Layer the Biryani

   Carefully layer the partially cooked basmati rice over the soya chunks in the pot. Evenly spread the rice.

9. 9.Add Saffron-Coconut Milk Mixture and Garnish

   Drizzle a mixture of a pinch of saffron strands steeped in 1/4 cup of coconut milk over the rice. Sprinkle 1/4 cup of fried onions on top of the rice for added flavor and texture.

10. 10.Slow Cook the Biryani

    Close the lid of the pot (or Instant Pot). Slow cook the biryani for 15 minutes to allow all the flavors to meld and the rice to finish cooking perfectly. Once cooked, gently fluff the biryani with a fork before serving.