Step-by-Step Instructions

1. 1.Marinate Soya Chunks

   In a bowl, add boiled soya chunks. Season with salt, turmeric powder, coriander powder, Kashmiri red chilli powder, and curd. Mix well to coat the soya chunks evenly. Then, add biryani masala and mix again. Set aside to marinate.

2. 2.Boil Basmati Rice

   In a large pot, bring water to a boil. Add salt, bay leaf, cinnamon stick, cardamom pods, and refined oil. Once the water is boiling, add the soaked basmati rice. Cook the rice until it is 70-80% done (al dente). Drain the rice and set aside.

3. 3.Prepare the Soya and Potato Gravy

   Heat refined oil in a pan. Add bay leaf, cinnamon stick, cardamom pods, and cloves. Sauté for a few seconds until fragrant. Add Kashmiri red chilli powder and ginger garlic paste, stirring quickly. Immediately add the marinated soya chunks. Cook, stirring occasionally, for 4-5 minutes until the soya chunks are lightly browned and the gravy thickens. Then, add the boiled potato pieces and sugar. Mix well and cook for another 2-3 minutes, ensuring the potatoes are coated with the gravy.

4. 4.Layer and Dum Cook the Biryani

   Once the soya and potato gravy is ready, spread a layer of the boiled rice over it in the same pan. Drizzle with kesar milk, rose water, kewra water, and ghee. Sprinkle some biryani masala and a few drops of meetha attar. Cover the pan tightly with a lid and cook on low heat (dum) for 10-15 minutes, allowing the flavors to meld and the rice to cook completely.

5. 5.Serve Soyabean Dum Biryani

   Once cooked, gently fluff the biryani with a fork. Serve hot with a side of sliced cucumbers and carrots.