Tuesday, 29 November 2016

Minty Mushroom and Soya Nuggets Biryani

Biryani is a popular rice dish prepared in India, mainly a part of the Mughlai cuisine. As a vegetarian, there are only a few options we can use are vegetables like carrot, cauliflower, paneer and more. I decided to use mushrooms and Soya Nuggets for my recipe.
This recipe was taught to me by my mother-in-law, however without onion and garlic. I tried my version with onion and garlic and it tasted delicious. However, I have put the method for both the versions (with and without onion garlic)
The texture of Soya Nuggets used in this recipe gave the chewing into meat like feeling and hence can be enjoyed by non-vegetarians too. Additionally, it is also rich in calcium and iron.

Minty Mushroom and Soya Biryani with Bhoondi Raita

  • 2 cups Basmati Rice, parboiled with spices infused water (Spices include Cinnamon, One Mint branch, 2-3 Cloves and Cardamoms, 1 Bay leaf)
  • 1 cup of chopped french beans and carrots
  • 1 cup of mushrooms, medium sized chopped
  • 1 cup of Soya Nuggets, microwaved for 5 minutes
  • 1/2 cup onion / Cabbage for Non-Onion-Garlic Recipe, finely chopped
  • 1 tomato, finely chopped
  • 1/2 cup Curd
  • 2 tbsps Biryani Masala (Use Masala without Onion Garlic if preferred)
  • 1 tsp Turmeric Powder
  • 1 tsp Garam Masala Powder
  • 2 tsp Red Chilly Powder
  • 1 bunch of Mint Leaves, Finely Chopped
  • 1 cup Fried Onions / Cabbage for Non-Onion-Garlic Recipe
  • 1 tbsp Saffron Soaked in Milk
  • Salt to taste
  • 2 tbsp Ghee
  • 1 chopped Green Chilly
  • 1 tbsp Shahi Jeera
  • 1 tbsp Ginger - Garlic Paste / No garlic for Non-Onion-Garlic Recipe

Layering the Biryani

  • Soak Basmati Rice in cold water for 15 mins and keep it for boiling till it is 80% cooked. Make sure you add Salt and all the Spices as mentioned in the ingredients above in the water.
  • Once boiled, drain the water and spices and spread the rice on a large plate. Mix some ghee while the rice is hot. This will separate all the grains of the rice nicely.
  • Meanwhile heat 1 tsp of ghee in a wok and stir fry all the chopped vegetables, mushrooms and soya nuggets in it, until semi cooked.
  • In another pan, take the remaining ghee and add Jeera, green chilies, and ginger garlic paste / ginger paste for non-onion-garlic. Fry till golden brown and add the onions / cabbage for non- ginger-garlic and mix well. Add salt to this mixture and caramelize the onions. 
  • Next, add the stir fry veggies and mix well. Add the chopped tomatoes, all the powdered masalas and mix well. 
  • Once the tomatoes are cooked, add the curd and boil the gravy until thick.
  • Your biryani is ready to be layered now. 
  • Take a deep pot/pan and add one thin layer of Basmati Rice. Next, add the gravy, Sprinkle some chopped mint leaves and add a little saffron milk over it. Repeat this process for at least three layers. 
  • After you are done with the last layer, add fried onions / cabbage for non-ginger-garlic and mint leaves, and cover the pot. Cook on a slow flame for 10-15 minutes. 
  • Serve with a cool Bhoondi Raita.