Soya Chunks And Beetroot Biryani Recipe

Step 1: To begin making Soya Chunks And Beetroot Biryani Recipe, soak the soya chunks in warm water for 20 minutes

Step 2: Squeeze water from the soya chunks and chop them

Step 3: Next, blend mint and coriander leaves in a mixer grinder to a smooth paste by adding 2 tablespoon water

Step 4: Keep it aside

Step 5: Heat 2 tablespoon groundnut oil in a heavy bottom pan

Step 6: Add cloves, cinnamon, bay leaf and shahi jeera and sauté them for about 30 seconds till the aromas from the whole spices comes through

Step 7: Once done add chopped onions and green chilies

Step 8: Saute till onions turns golden brown in colour

Step 9: After the onions have caramelized add tomatoes and saute till soft and mushy

Step 10: Once done add chopped beetroot and soya chunks

Step 11: Stir well

Step 12: Add ground mint-coriander paste, turmeric powder, red chilli powder, coriander powder and salt to taste

Step 13: Stir well till combined

Step 14: Add 1 cup water, cover it with a lid and cook it for 10 minutes

Step 15: Add coconut milk and 1/2 cup water

Step 16: Once it starts boiling, add rice, lemon juice and salt to taste

Step 17: Mix well and cook Soya Chunks And Beetroot Biryani covered on low-medium heat till the rice is cooked

Step 18: Once done fluff the biryani and transfer the Soya Chunks And Beetroot Biryani into a serving bowl or plate and serve

Step 19: Serve Soya Chunks And Beetroot Biryani with Burani Raita, Lauki raita or any other raita of your choice