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Main Course

Soya Biriyani

Kerala biryani — lighter on oil, heavier on spice, and always cooked with jeerakasala rice for that distinctive short-grain bite. The mixed is marinated separately and layered with the rice for the final steam.

Ingredientsfor 1 servings

2 cup Basmati Rice
2 nos Cardamom (Elakka)
4 nos Cloves (Grambu)
1 inch Cinnamon (Karugapatta)
2 tbsp Ghee or oil
100 g Soya chunks
1 nos Onion big
1 nos Tomato
Salt, to taste
1 tsp Cashewnuts
1 tsp Raisins Onakka munthiri
1.5 “ Ginger
6 nos Garlic pods
1 cup Coriander leaves
1 cup Mint leaves Pudina
1 tsp Chilly powder
2 nos Green chillies
1 tsp Garam Masala
2 tbsp Coconut — grated
1 nos Onion

Preparation

Step 1
Heat ghee in a pan.
Step 2
Fry cashews and raisins and set aside.
Step 3
In the same ghee, allow to crackle cloves, cinnamon and cardamom.
Step 4
Add washed rice and fry.
Step 5
Add 4 cups water and salt. Keep closed and cook on low heat.
Step 6
Grind masala ingredients into a smooth paste.
Step 7
Heat some oil/ghee in another pan and cook chopped onions.
Step 8
Add ground masala and cook till raw flavour leaves.
Step 9
Add diced tomato, salt and sauté.
Step 10
Add soya and fry.
Step 11
Add water(1/4 cup at a time to avoid soya becoming soggy) and boil till soya chunks are cooked. Let it be a thick gravy.
Step 12
Make layers of the soya mix and rice and keep on very low flame for 6-7 minutes.
Step 13
Garnish with fried cashews and raisins.
Step 14
This pulao smells and tastes better after 5-6 hours.

Tip

The bottom layer of rice — the crispy, golden crust — is called the "thari" and is the most prized part. Cook on very low heat for the last 10 minutes to get it right.

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Main Course

Soya Biriyani

Ingredientsfor 1 servings

2 cup Basmati Rice
2 nos Cardamom (Elakka)
4 nos Cloves (Grambu)
1 inch Cinnamon (Karugapatta)
2 tbsp Ghee or oil
100 g Soya chunks
1 nos Onion big
1 nos Tomato
Salt, to taste
1 tsp Cashewnuts
1 tsp Raisins Onakka munthiri
1.5 “ Ginger
6 nos Garlic pods
1 cup Coriander leaves
1 cup Mint leaves Pudina
1 tsp Chilly powder
2 nos Green chillies
1 tsp Garam Masala
2 tbsp Coconut — grated
1 nos Onion

Preparation

Step 1
Heat ghee in a pan.
Step 2
Fry cashews and raisins and set aside.
Step 3
In the same ghee, allow to crackle cloves, cinnamon and cardamom.
Step 4
Add washed rice and fry.
Step 5
Add 4 cups water and salt. Keep closed and cook on low heat.
Step 6
Grind masala ingredients into a smooth paste.
Step 7
Heat some oil/ghee in another pan and cook chopped onions.
Step 8
Add ground masala and cook till raw flavour leaves.
Step 9
Add diced tomato, salt and sauté.
Step 10
Add soya and fry.
Step 11
Add water(1/4 cup at a time to avoid soya becoming soggy) and boil till soya chunks are cooked. Let it be a thick gravy.
Step 12
Make layers of the soya mix and rice and keep on very low flame for 6-7 minutes.
Step 13
Garnish with fried cashews and raisins.
Step 14
This pulao smells and tastes better after 5-6 hours.

Tip

The bottom layer of rice — the crispy, golden crust — is called the "thari" and is the most prized part. Cook on very low heat for the last 10 minutes to get it right.