Servings - 3 to 4

For The Marination:  

• 1 cup yoghurt 

• 1/2 teaspoon turmeric powder 

• 2 teaspoons coriander powder 

• 1 teaspoon Kashmiri chilli powder 

• 1 1/2 teaspoons salt 

• 2 teaspoon biryani masala 

• 1 teaspoon chilli powder 

• 1 teaspoon garam masala 

• 1 tablespoon ginger garlic paste 

• 1/4 cup mint leaves 

• 1/4 cup coriander leaves 

• 1/4 cup roasted onion  

Ingredients:  

• Hot water 2 cups soya chunks 

• 3 tablespoon oil 

• 1/2 teaspoon caraway seeds 

• 5-6 cloves 

• 6 cardamom 

• 3 cinnamon sticks 

• 2 black cardamom 

• 2 kapok buds 

• 2 star anise 

• 2 bay leaves 

• 1 tablespoon ginger garlic paste

• 2-3 green chillies 

• 1 large onion 

• 1 large tomato 

• 1/4 cup mint leaves + 2 tablespoons extra  

• 1/4 cup coriander leaves + 2 tablespoons extra  

• 2 potato, cubed 

• 1 cup green beans 

• 1/2 cup peas 

• 2 carrots 

• 1 1/4 teaspoon salt or salt to taste 

• 2 1/2 cups water 

• 2 cups basmati rice, (Not soaked) 

• 2-3 tablespoons ghee 

• 1 teaspoon of saffron soaked with 2 tablespoons of milk 

• 1/4 cup roasted onion  

Method:  

1. In a large bowl, pour enough hot water to soak the soya chunks. 

2. Add the soya chunks to the hot water and soak until soft.  

3. In another large bowl, add yoghurt, 1/2 teaspoon turmeric powder, 2 teaspoons coriander powder, 1 teaspoon Kashmiri chilli powder, 1 1/2 teaspoons salt, 2 teaspoons biryani masala, 1 teaspoon chilli powder, 1 teaspoon garam masala, 1 tablespoon ginger-garlic paste, 1/4 cup mint leaves, 1/4 cup coriander leaves, and 1/4 cup roasted onion. 

4. Mix well.  Drain the soya chunks and squeeze out the excess water. 

5. Add the soya chunks to the prepared marinade and let them marinate for 30 minutes.  

6. Heat oil in a pot, then add 1/2 teaspoon caraway seeds, 5-6 cloves, 6 cardamoms, 3 cinnamon sticks, 2 black cardamoms, 2 kapok buds, 2-star anise, and 2 bay leaves. Sauté until aromatic.  

7. Add 1 tablespoon ginger-garlic paste and 3 green chillies, and sauté for a minute.

8. Next, add the onion and cook for 2 minutes or until soft. 

9. Add the tomato, 1/4 cup mint leaves and 1/4 cup coriander leaves. 

10. Mix and cook until the tomato softens.  Add the potato, carrot, peas, and beans, along with 1 teaspoon salt, and mix well. Now, add the marinated soya chunks and mix thoroughly. 

11. Add 2 1/2 cups of water and bring it to a boil.  

12. Meanwhile, rinse the rice and set it aside. 

13. Spread 1 cup of basmati rice uniformly over the vegetable mixture. 

14. Sprinkle 1/4 teaspoon salt on top and drizzle with 2-3 tablespoons of ghee and saffron milk. 

15. Garnish with 1/4 cup roasted onion, 2 tablespoons coriander leaves, and 2 tablespoons mint leaves.  

16. Cover with aluminium foil and place the lid on top. 

17. Cook the biryani for 30-40 minutes on low heat.  

18. Enjoy the soya biryani with yoghurt raita.