Soya Chaap Biryani is an excellent source of protein for vegetarians and a versatile ingredient for various dishes. You can choose Vezlay Soya Chaap which is highly moisture texturized with soya chop.
– Open the pack of Vezlay Soya Chaap Biryani and cut into small piece.– In a bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric powder, and salt.– Add the soaked Soya Chaap to the marinade, ensuring they are well-coated. Let it sit for at least 30 minutes.
2. Preparing the Biryani Rice For Soya Chaap Biryani
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– Rinse the Basmati rice thoroughly and soak it in water for 30 minutes.– In a large pot, add water, cloves, green cardamom pods, cinnamon stick, bay leaf, and salt.– Drain the soaked rice and add it to the pot. Parboil the rice until it’s 70% cooked. Drain and set aside.
3. Cooking the Biryani Masala for Soya Chaap Birynai
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– Heat oil in a deep pan. Add cumin seeds and let them splutter.– Add sliced onions and sauté until they turn golden brown.– Stir in the chopped tomatoes, garam masala, biryani masala, and cook until the oil separates.– Add the marinated Soya Chaap and cook for 5-7 minutes.– Mix in the chopped coriander and mint leaves.
– ake a heavy-bottomed vessel and start layering. Begin with a layer of cooked rice, followed by the Soya Chaap mixture.– Repeat the process until all the rice and Soya Chaap are used up.– If desired, drizzle some ghee between the layers for added richness.
– Cover the vessel with a tight-fitting lid or aluminum foil.– Place it on a low flame and let it cook on dum (slow steam) for 20-25 minutes.– Ensure a tight seal to trap the flavors inside.