Ingredients:

For Marinating Soya Chunks:

• 1 cup Mohit Soya Chunks
• 1/2 cup plain yogurt (curd)
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1/2 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala powder
• Salt to taste

For Biryani Rice:

• 2 cups Mohit Shahi Basmati Rice, washed and soaked for 30 minutes
• 4 cups water
• Whole spices (2-3 cloves, 2-3 green cardamom pods, 1-inch cinnamon stick)
• Salt to taste

For Biryani Masala:

• 2 onions, thinly sliced
• 2 tomatoes, chopped
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1/2 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon biryani masala powder
• Salt to taste
• Fresh coriander leaves, chopped for garnish
• Fresh mint leaves, chopped for garnish

Instructions:

Marinating Soya Chunks:

• In a bowl, combine the yogurt, ginger paste, garlic paste, red chili powder, turmeric powder, garam masala powder, and salt to create a marinade.
• Add the Mohit Soya Chunks to the marinade and mix well. Let them marinate for at least 30 minutes.

Biryani Rice:

• In a large pot, bring 4 cups of water to a boil. Add the soaked Mohit Shahi Basmati Rice along with the whole spices and salt.
• Cook the rice until it’s about 70-80% cooked (the grains should still have a bite to them). Drain the rice and set it aside

Biryani Masala:

• In a heavy-bottomed pan or pot, heat oil and sauté the thinly sliced onions until golden brown.
• Add the ginger paste and garlic paste, and sauté for a minute until the raw smell disappears.
• Add the chopped tomatoes and cook until they soften and release their juices.
• Stir in the red chili powder, turmeric powder, biryani masala powder, and salt. Cook the masala until the oil starts to separate from it.

Assembling the Biryani:

• In the same pot, spread a layer of the marinated Soya Chunks at the bottom.
• Add a layer of the partially cooked rice over the Soya Chunks.
• Sprinkle chopped mint leaves and coriander leaves over the rice.
• Repeat the layers until all the Soya Chunks and rice are used up. Finish with a layer of rice on top.

Cooking the Biryani:

• Cover the pot with a tight-fitting lid and place it over low heat.
• Allow the biryani to cook on low heat for about 15-20 minutes, letting the flavors meld together and the rice to fully cook.

Final Touch:

• Once the biryani is cooked, turn off the heat and let it rest for about 10 minutes. This helps the flavors to intensify.
• Gently fluff the biryani with a fork, mixing the layers.
• Serve the Soya Chunks Biryani hot, garnished with more chopped mint and coriander leaves.

Tip: 

You can also add saffron milk or fried onions as a topping before serving to enhance the aroma and visual appeal of the biryani.
Enjoy your flavorful and nutritious Soya Chunks Biryani made with Mohit Soya Chunks and Mohit Shahi Basmati Rice!