Simple Soya Keema Biryani Recipe
Soya granules biryani best suits your child’s lunch box needs. Soya keema biryani is a quick lunch box recipe.
Equipment
- Pressure cooker
Ingredients
- 1 & 1/2 Cup Rice
- 1 Cup Soya granules
- 6 Cloves
- 4 Cardamom
- 1 inch Cinnamon
- 1 tsp Shahi jeera
- 1 cup Curd
- 1 cup Tomato paste
- 2 Slit Green chillies
- 2 Onions sliced
- 1 tbsp Ginger garlic paste
- 1 tbsp Red chilli powder
- 1 tsp Turmeric
- 2 tbsp Oil
- 1 tbsp Mint chopped
- 1 tbsp Coriander chopped
Instructions
- Place the soya granules in a sieve and wash under running water. The granules are very small and can be washed away if you use a colander with big holes.
- Add the soya granules to hot water and close the lid tightly. Keep aside for an hour.
- After an hour, drain the water from the soy granules and squeeze the excess water from the granules and place in a mixing bowl.
- To the soya granules, add turmeric, red chilli powder and salt and mix well.
- Slowly add all the ingredients: ginger garlic paste, curd, whole spices, tomato paste, onions, green chillies, chopped mint and coriander. Mix well. Once, it is mixed well, also add oil and mix. Keep aside at least for an hour or it can be stored in the refrigerator and used whenever needed.
- Boil water in a deep bottomed vessel. Once the water starts boiling, add the raw rice, salt and simmer. Cook the rice till it is half done.
- Drain the water.
- Grease the bottom of a pressure cooker with little ghee or butter. Add the marinated soya granules and level it. On the top, add little chopped coriander and place the cooked rice on it. Add some more chopped coriander and close the lid of the pressure cooker.
- Pressure cook on medium to low flame till 1 whistle and turn off the flame.
- Keep aside for half an hour. Once all the steam from the pressure cooker is cooled, slowly open the lid.
- Serve hot with raitha of your choice.
Notes
* The marinade can be prepared prior to one day and stored in the refrigerator.
** Soya granules will not ooze water as chicken does. The water from the tomato paste and the curd will keep your soya granules wet.