Step-by-Step Instructions

1. 1.Soak Rice

   Rinse 2 cups of Golden Sela Double Chabhi rice thoroughly and soak in water for 1 hour. If using normal rice, soak for 30 minutes.

2. 2.Soak Soya Chunks

   Place 2 cups of Nutri Soya Chunks in a bowl and pour hot water over them. Let them soak for 1 hour.

3. 3.Prepare Ginger-Garlic-Chilli Paste

   Peel 25 gms ginger and 40 gms garlic cloves. Add them along with 4 green chillies to a blender. Add a little water and blend into a fine paste.

4. 4.Divide Paste

   Divide the ginger-garlic-chilli paste into two equal halves. One half will be used for the biryani, and the other for the gravy.

5. 5.Prepare Tomato Gravy

   To one half of the ginger-garlic-chilli paste in the blender, add 2 chopped tomatoes. Blend into a fine paste.

6. 6.Season Tomato Gravy

   Transfer the tomato paste to a bowl. Add 1.5 tsp spicy red chilli powder, 1 tsp yellow chilli powder, 1 tsp Kashmiri red chilli powder, 1 tsp salt, and 1/2 tsp Ajinomoto (optional). Mix well. Add water to achieve a thin consistency.

7. 7.Prepare Birista

   Finely slice 2 onions. Heat 1/2 cup oil in a pan on high flame. Add the sliced onions and fry until they start to change color to light brown. Reduce the flame to low and continue frying until evenly golden brown and crispy. Remove the birista and set aside on a paper towel.

8. 8.Squeeze Soya Chunks

   After 1 hour, squeeze all the water out of the soaked soya chunks until they are dry.

9. 9.Prepare Whole Spices

   Take 2 cloves, a small piece of mace, a small cinnamon stick, a small amount of black peppercorns, and 1/2 tsp fennel seeds. Crush them coarsely using a mortar and pestle.

10. 10.Sauté Biryani Masala

    In the same pot used for frying onions, add the remaining oil. Add the crushed whole spices, 1 bay leaf, 1 tsp biryani masala, 2 tsp chicken masala (or Kitchen King/Shahi Paneer Masala), 1 tsp yellow chilli powder, 1 tsp coriander powder, and 1 tsp salt. Sauté the spices until fragrant and the oil oozes out.

11. 11.Add Ginger-Garlic-Chilli Paste

    Add the reserved half of the ginger-garlic-chilli paste to the pot. Sauté for about 2 minutes until the raw smell of ginger and garlic disappears.

12. 12.Add Curd

    Add 2-3 tbsp of curd to the pot. Mix well and cook until the mixture becomes granular and oil separates.

13. 13.Cook Soya Chunks

    Add the squeezed soya chunks to the pot. Mix well to coat them with the masala. Cook on low flame for 5 minutes, stirring occasionally, until the soya chunks absorb the flavors.

14. 14.Simmer Soya Chunks

    Add a little water to the soya chunks, just enough to cover them. Cover the pot with a lid and cook for 5 minutes.

15. 15.Add Birista to Soya

    Remove the lid. Add some of the prepared birista (fried onions) to the soya mixture. Continue cooking uncovered until all the water evaporates and the oil is clearly visible.

16. 16.Add Water for Rice

    Pour 3.5 cups of water into the pot with the soya mixture. Add 1 tsp salt and 1/2 tsp Ajinomoto (optional).

17. 17.Boil Water

    Cover the pot and bring the water to a rolling boil on high flame.

18. 18.Add Green Chillies and Rice

    Once the water is boiling, add 4 green chillies. Then, add the drained soaked rice to the pot.

19. 19.Initial Rice Cook

    Cook the rice uncovered on high flame for 2 minutes until a gentle boil returns.

20. 20.High Flame Cook (Covered)

    Cover the pot with a lid and continue cooking on high flame for 5 minutes.

21. 21.Add Peas

    Remove the lid and add 80 gms of fresh peas. Stir gently.

22. 22.Dum Cooking

    Sprinkle the remaining birista over the rice. Cover the pot tightly with a lid. Place a heavy weight on top of the lid (like a mortar). Cook on the lowest flame for 10-12 minutes.

23. 23.Rest Biryani

    After 10-12 minutes, turn off the flame. Do not open the lid immediately. Let the biryani rest for some time (e.g., 10-15 minutes) to allow the flavors to meld and the rice to set.

24. 24.Garnish and Serve

    Gently fluff the biryani with a spatula. Add a cross pattern of red and yellow food color for visual appeal (optional). Sprinkle 1 tsp chicken masala and 50 gms cubed paneer over the biryani. Serve the biryani on a plate lined with foil paper, topped with the prepared tomato gravy, a sprinkle of Maggi masala (optional), and fresh lacha pyaaz (sliced onions).