- Basmathi Rice – 3 cups
- Soya chunks – 250 gms
- Oil – 2 tsp
- Ghee – 2 tsp
- Cardamom – 2 to 3
- Cloves – 5
- Cinnamon Stick – 2 to 3 (1 inches)
- Fennel seeds – few
- Star anise – 2 to 3
- Bay leaf – 1
- Onion – 2
- Tomato – 1
- Coriander leaves – 1/4 cup
- Mint leaves – 1/4 cup
- Garlic paste – 1 tsp
- Green chillies – 3 (Cut lengthwise)
- Chilli powder – 1 tsp
- Coriander powder – 1/2tsp
- Turmeric powder – 1/4 tsp
- Biryani Masala powder – 1/2 tsp (Optional)
- Salt – as needed
- Lemon juice – 1 tsp
- Water – 4.5 cups
- Wash and soak the soya chunks for 30 min.
- Squeeze the water completely from it.
- Soak the rice for 15 to 20 min.
- In the pressure cooker, add the oil and when hot, add the cardamom, cinnamon stick, star anise, fennel seeds, cloves and Bay leaf and fry for 1 min.
- Now add the ginger garlic paste, green chillies, onion and fry for another few min till the onion becomes translucent.
- Add the tomato pieces, mint and coriander leaves and saute well.
- Now add the soya pieces and fry.
- Add all the powders mentioned in the ingredients and salt.
- When the gravy becomes thick, add the water and rice.
- Check for the seasoning and add the lemon juice and close the lid.
- Keep the flame in low for 10 min and switch off.
- Open the lid, add the ghee and mix the briyani.
- Serve hot with any side dishes/gravy like Prawn gravy, Thayir pachadi etc…
Instead of Briyani Masala, garam masala can be added.