Soya Granules Biryani
Soyabeans is a rich source of protein and one among the best source of plant based proteins. Since it is low in carbohydrates, it’s glycemic index is quite low. Moreover, it has a good amount of soluble and insoluble fibre. They are also a good source of vitamins and minerals. Soya beans reduces the risk of breast cancer and prostrate cancer. It helps to reduce
the risk of osteoporosis. So, in short it’s really a super food. It can be used in various forms like having the beans by cooking it in a spicy gravy. Or use soya chunks in gravies, use tofu in place of paneeer or use these soya granules.
You can check the blog for a soya granules keema style curry. Another way to enjoy these soya granules is to make soya cutlets or tikki. The below recipe yields a flavourful and easy biryani. Pairs perfectly with a cold raita. I prefer using the small kaima rice (as its called in Malayalam) or the jeera samba rice as its called here in Tamil Nadu. The flavourful rice lends a unique flavour to the biryani. Using the same recipe, you can prepare chicken/mutton Keema biryani. Simply replace the soya granules with chicken/mutton Keema. You can check other rice based recipes by clicking here.
Ingredients:
- Soya Granules 1.5 cups
- Kaima/jeera/basmati rice 2 cup
- Salt to taste
- Onion 2 big
- Tomatoes 2
- Green chilies 1-2
- Turmeric powder 3/4 tsp
- Red chili powder 1 tsp
- Coriander powder 3 tsp
- Garam masala 1 tsp
- Curd 2 tbsp
- Ginger 1 inch piece
- Garlic 5-6 cloves
- Mint leaves a handful
- Coriander leaves a handful
- Bay leaf 2
- Cinnamon a small piece
- Cloves 3-4
- Refined oil 3 tbsp
- Ghee 1-2 tbsp
Method:
- Wash and soak the soya granules in hot water for atleast half an hour.
- Likewise, wash and soak the rice too for half an hour.
- Chop two onions finely and slice one onion into thin strips. Slit the green chilies. Make a paste of the ginger, garlic and tomatoes.
- Heat a heavy flat pan and add a tablespoon of ghee and oil.
- Add the bay leaf, cinnamon and cardamom. Add the sliced onion and fry till golden.
- Remove half of the fried onions and keep it aside for garnishing.
- Add the rice and stir gently for a minute or two.
- Now, add double the quantity of water, required amount of salt and bring to a boil.
- Cover and cook for 12-13 minutes till the rice is cooked. Switch off the flame and allow it to rest.
- Now heat a pressure pan and add oil.
- Add the whole spices, onion, ginger-garlic paste and fry till golden.
- Now add the tomato puree and the dry spice powders and cook for 2-3 minutes. Add curd and mix well.
- Squeeze the soya granules and add it to the masala mixture.
- Add salt to taste and throw in some chopped mint and coriander leaves.
- Add half a cup of water and pressure cook for two whistles.
- Garnish with finely chopped coriander leaves.
- Now grease a heavy bottom pan with some ghee and spoon out half of the soya masala at the bottom.
- Ladle out half of the rice on top of the soya masala.
- Sprinkle some mint leaves, garam masala and then again add a layer of soya masala.
- Top it up with the remaining rice and sprinkle again mint leaves and garam masala.
- Finally garnish it with the fried onion. Pour around 1-2 tablespoon of milk on top to retain the moisture.
- Cover the pot and place it on a heated tawa and cook on low flame for 7-8 minutes.
- Serve it hot with any raita of your choice.
