Soya chaap biryani
10-12 soya chaap sticks
2 cups basmati rice
2 onions thinly sliced
2 tomatoes pureed
2 teaspoon ginger garlic paste
4 green chilies chopped
1 cinnamon stick2 cloves
2 black cardamom
2-3 green cardamom
4 black peppercorn
1- star anise
2 bay leaves
2 teaspoon biryani masala
1 teaspoon garam masala
1/2 teaspoon turmeric powder
2 teaspoon coriander powder
1 teaspoon red chili powder
1 teaspoon Kashmiri red chili powder
salt to taste
1/4 cup coriander and mint leaves chopped
1/4 cup milk
8-10 saffron strands
Recipe:Ingredients:
4 tablespoon ghee
1/2 cup oil
2-3 drops kewra water
water as required
INSTRUCTIONS
In a big pot bring 4 cups of water to boil. Add a teaspoon of salt, a teaspoon of oil and the whole spices.
Once the water starts boiling add washed and drained rice and let it cook covered for 5-7 minutes or until rice are 90 percent done.
Remove from heat and set aside. If there is a bit excess water left in the rice, Adrian them in a colander and then set aside.
In a wok heat 1/2 cup of oil. Deep fry the chaap until golden and crispy from both sides. Remove from oil, cool a bit and then cut them into thick slices.Warm up the milk and add saffron strands in it.
Now into the same oil which we used to fry the chaap, add cumin seeds and onions. Fry the onions until golden in color. Remove some of the onions from heat and set aside.Into the remaining onions, add ginger garlic paste and. Saute for a minute.Now add all the spices powder and salt followed by green chilies and tomato puree.Cook until oil separates from the tomatoes. Add the fried chaap and 1/4 cup water in it. Let it cook for 2-3 minutes.
Now add the cooked rice on top of the chaap mixture, drizzle saffron milk, add chopped coriander and mint leaves. Sprinkle the saved fried onions and finally drizzle the ghee.
Keep the flame on low and cook covered for 10 minutes.Remove from heat, mix the rice gently with the chaap masala add kewra water.serve with raita n chutney.