Ingredients:

• 2 cups basmati rice

• 1 -2 bay leaves , 1 cinnamon stick, 5-6 whole peppers, 4-5 cloves, 2 green cardamom

• 4 big onions sliced thin and long

• 3 tomatoes cut finely

• 1 + 1/2 cups soya chunks

• 1 big carrot chopped into big cubes

• 100 gms french beans chopped into big pieces

• 1 cup peas ( frozen / fresh )

• 1/4 cup chopped coriander leaves

• few chopped mint leaves

• 2 tbsp  chopped garlic 

• 1 tbsp chopped ginger

• 2-3 green chilies chopped finely

• 2 tbsp red chilli powder

• 3 tbsp coriander powder

• 1 tbsp garam masala

• 1/2 tbsp jeera (cumin) powder

• 1 tsp pepper powder

• ½ tsp cinnamon powder

• 1/4 tsp nutmeg (optional )

• 1/2 cup thick curds (yogurt)

• salt as per taste

• 1/4 - 1/2 cup oil

  
  

Method:

1. Wash and soak the rice for half an hour. Boil some water then add a little salt and all the whole spices (bay leaves, cinnamon stick, whole peppers, cloves and cardamom) . Cook the rice till it is semi soft or 90% cooked. Drain all the water and keep aside. Each grain should be separate.

2. Clean, wash and chop the carrots and beans into big cubes.

3. Boil some water in a vessel then add the soya chunks and cook on low flame for 5 minutes. Remove from flame and cover the vessel for another 5 minutes. Then drain all the water. When cooled lightly squeeze the soya chunks to remove the extra water from them. Keep aside.

4. In a heavy based vessel or kadai heat some oil. Deep fry all the onions in small batches till they are crispy and golden brown in colour.

5. Keep 2-3 tbsp of the onions for garnishing and crush all the remaining with your fingers..

6. For the marination take a bowl add the curds add all the dry spices along with salt , ginger, garlic, green chilies, coriander, mint leaves, fried onions, tomatoes and peas . Mix well then add the cooked soya chunks . Allow it to rest for 10 minutes. 

7. Heat 2-3 tbsp oil in a vessel and saute the carrots and beans till soft then add the marination and cook on low flame for 5- 10 minutes till all the water dries.

8.  In a heavy vessel take 4-5 tbsp oil then evenly spread half the quantity of rice. Place the cooked masala over it. Then again layer it with the remaining rice .

9. Garnish with the fried onions, some mint leaves and 2-3 tbsp of ghee. . Cover the vessel with aluminum foil and place a lid over it.

10. Put the vessel on tawa and cook on low flame only for 15-20 minutes. Remove from flame and serve hot.

    Serve this yummy Veg Soya Biryani with yogurt and papad.