सोया कीमा बिर्यानी | Soya Keema Biryani | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

Vegetarians, here's a robust and flavourful biryani with soya keema to make and enjoy!
SOYA KEEMA BIRYANI

Ingredients

½ cup soya keema, soaked for 20 minutes in hot water and drained
¼ cup warm milk
A large pinch of saffron
2 tbsps oil
1½ tsp cumin seeds
1 inch cinnamon stick
4-5 cloves
3-4 green cardamoms
1 bay leaf
½ mace blade
1 large onion, finely chopped
1 tbsp ginger garlic paste
1 large tomato, finely chopped
1/3 cup tomato puree
½ tsp red chilli powder
½ tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp Tata Sampann Garam Masala
¼ cup whisked yogurt
2 green chillies, finely chopped
Crushed black pepper powder
1 tbsp dried fenugreek leaves
¼ cup fried onions
2 tbsps chopped fresh coriander leaves
Salt to taste
Rice
1½ cups Basmati rice, soaked for 30 minutes and drained
Salt to taste
1 bay leaf
1 inch cinnamon stick
3-4 cloves
½ mace blade
3-4 green cardamoms
Sprinkling
½ cup fried onions + for garnish
½ cup fresh mint leaves + for garnish
¼ cup chopped fresh coriander leaves
Ghee for drizzling

Method

1. Add warm milk to saffron and set aside.
2. Boil 4-5 cups of water in a deep nonstick pan. Add salt, bay leaf, cinnamon, cloves, mace, green cardamom and rice to the boiling water. Cook till the rice is ¾ done.
3. Heat oil in a deep nonstick pan, add cumin seeds, cinnamon stick, cloves, green cardamom, bay leaf and mace, cook until nice and fragrant.
4. Add onions and cook till golden brown in colour. Add ginger garlic paste, and cook for a minute.
5. Add tomatoes and salt, cook for 2-3 minutes. add tomato puree, red chilli powder, turmeric powder, cumin powder, coriander powder and Tata Sampann Garam Masala and cook till the oil separates.
6. Add yogurt and cook for 1-2 minutes.
7. Switch of the heat and strain the rice.
8. Add green chillies and soya keema, mix well and cook for 1 minute.
9. Adjust salt and add crushed black pepper powder, mix well and cook for 1-2 minutes.
10. Add dried fenugreek leaves and fried onions, mix well. Remove half the soya mixture in a bowl, set aside.
11. Add coriander and mint leaves to the pan and add a layer of rice on the top of soya mixture.
12. Layer the biryani with reserved soya mixture, coriander and mint leaves and add spread the remaining rice on top.
13. Sprinkle fried onions, mint leaves, coriander leaves. Drizzle saffron milk and ghee. Cover it with a silver foil and cook for 10-15 minutes on a low heat.
14. Garnish with mint leaves and fried onions. Serve hot with raita.


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