Hyderabad Soy Biryani Recipe With Vegetables & Palak

Step 1: To begin making Hyderabad Soy Biryani Recipe With Vegetables & Palak, wash rice well and soak for half an hour

Step 2: In a handi, boil water, almost  triple the quantity of rice or more, with salt and the whole spices mentioned above

Step 3: When the water comes to a boil, add the soaked rice and cook till almost done

Step 4: When almost a bite remains in the grains, drain the rice in a sieve

Step 5: Keep aside

Step 6: Warm a bowl of milk in a saucepan, and soak the saffron in it and keep aside till required

Step 7: In the meantime, heat a kadai with a bit of oil and on high heat, caramelise the onions with sprinkling some salt on it and sauteing them

Step 8: Keep aside

Step 9: Now in the same kadai, with a bit of oil heated, add the potatoes and cook till they are shallow fried and crisp-cooked, season with salt and keep aside till required for layering

Step 10: In another vessel, bring enough water to boil to cook the remaining vegetables except the capsicum

Step 11: Add the cauliflower first to the boiling water

Step 12: After about 6 minutes or when the cauliflower is softened half-way through, add the rest of the vegetables

Step 13: When almost done, drain from the clear stock and keep aside

Step 14: Reserve and use this water for making soups if you wish

Step 15: Take off soy chunks off the hot water, wash thoroughly and squeeze tightly to discard any extra water

Step 16: For the biryani, in another vessel heat oil and add to it all the whole spices mentioned and saute till aromatic

Step 17: Now add the remaining half of the chopped onions and saute on high flame

Step 18: Add a bit of salt to it

Step 19: Add the chopped capsicum too

Step 20: When onions turn translucent, add ginger garlic paste and saute well for a minute till the raw smell vanishes

Step 21: Now add turmeric and the chopped tomatoes

Step 22: Mix well and cover and cook for a while

Step 23: Add all the other dry spice powders and mix well

Step 24: Meanwhile in a mixer grinder, puree the palak with other mentioned ingredients for palak puree

Step 25: Add the palak puree and mix well

Step 26: Keep stirring on high flame for a while

Step 27: Now add the beaten curds to the gravy and stir continuously on high flame

Step 28: Add the soya chunks and mix well

Step 29: Cover and cook

Step 30: After a few minutes, add the boiled and drained vegetables, and adjust salt to taste

Step 31: Mix well

Step 32: Adjust seasoning or masalas now

Step 33: Add most of the fried onions reserving little for layering and garnishing

Step 34: When all the water has evaporated and the gravy has thickened, switch of heat

Step 35: Keep a thick griddle to heat on the stove top

Step 36: Place a handi on the griddle, just to ensure the even heat distribution such that the bottom of the biryani doesn't get burnt

Step 37: Now in the handi, start layering the biryani

Step 38: Start with spreading half the gravy at the bottom

Step 39: Cover with some cooked rice

Step 40: Spread some ghee, fried onions, potato cubes, coriander leaves and mint leaves over it

Step 41: Repeat layering so that you finish with caramelised onions on top most layer

Step 42: Make four vertical holes in the biryani with the handle of a spoon and pour saffron milk into it

Step 43: Cover the vessel with aluminium foil and shut the lid tightly over it

Step 44: Keep vessel on medium heat for dum

Step 45: Keep on high heat for first 3 minutes and then on a low heat for about 6-7 minutes

Step 46: Keep covered for few more minutes

Step 47: Open the lid and mix a bit or serve in layers

Step 48: Serve Hyderabad Soy Biryani Recipe With Vegetables & Palak along with Burani Raita Recipe (Garlic Based Yogurt), Pickled Onions Recipe, and Saunf Aloo & Dal Kebab Recipe (Potato & Lentil Kebabs)