Soya Briyani
My 5 year old daughter isn't the best eater in the world. She's certainly not the worst either.She just loves vegetables like carrots,beans,cauliflowers...I mean most of the vegetables.If her lunch box or dinner not served to her favorite..either the lunch returns untouched or the dinner stretched out well over hours. Sometime I have to clear the tables when she's not even half way through-just staring at her food or commenting on her brother's plate. I'm not sure where she have tasted soya chunk but one morning she just wanted me to uprear soya chunks...just like that out of the blue not relishing that her school van will be arriving in 30 minutes time. What can I prepare in just 30 minutes....BRIYANI OR FRIED RICE!!!Yes, I am the kind of person who can fixed up a meal in seconds when it concern my daughter. All she needs "SOYA CHUCKS FOR LUNCH ".

Soya biryani is a protein rich biryani recipe with the soya chunks cooked and then added to rice along with whole spices and garam masala .Just the usual vegetable biryani with addition of soya chunks to make my daughter happy. A perfect comforting soya Briyani from my kitchen to yours.Cooked in hurry but heavenly delicious yet simple to prepare. A nutria-packed briyani- one of the healthiest pulses for a vegetarian diet as apart form other nutrients.

Serving Size: 5

Ingredients:
2 cups rice
3 cups of water
1 cup soy chucks soak in hot water
1/2 cup chopped carrots
1/2 cup green peas
1/2 cup chopped shallots
2 tomatoes chopped
1tbsp ginger garlic paste
2tbsp cashew nut paste
2 green chilli slit lengthwise
2tbsp briyani masala powder
1/4tsp turmeric powder
1/2tsp chilli powder
1tbsp ghee
1tbsp peanut oil
1/2tsp cumin seeds
2 cardamom pods
1 small cinnamon stick
1 bay leaf
2 cloves
fistful chopped coriander leaves
fistful of chopped mint leaves

Preparation Methods:

Soak the rice for 15 minutes -drain and keep aside.Squeezed out the water from soya chuck and keep aside. In a heavy bottom wok- heat oil and ghee- then add cumin. cloves,cardamoms,bay leaves, cinnamon. Saute them till the aroma of the spice are released. Then add the slice shallot and fry them till it turns brown followed by the chopped tomatoes followed by the ginger garlic paste and cashew nut paste. Saute them till they blend in with the onions.Add in all the remaining spice powder and salt.


Once the oil starts to release add the chopped carrots and green peas. As the vegetables become tender add the soy chucks and mix well. Finally add the rice followed by chopped coriander and mint leaves. Saute for 5 minutes add water.Transfer the content to rice cooker and cook.Remove and serve with ratias.