Soya keema biryani recipe | How to make soya kheema matar biryani recipe

For biryani rice

• 1 ½ cups rice (basmati or seeraga samba rice)
• ½ tsp shahi jeera
• 1 bay leaf
• 4 cloves/laung
• 1 small cinnamon stick / dalchini
• 2 green cardamoms / elaichi
• Salt as needed
• 1 tsp oil

For the biryani gravy

• 2 tbsps oil or ghee
• ½ tsp shahi jeera or cumin
• 1 small bay leaf or half
• 1 star anise / biryani flower
• 4 cloves / laung
• 1 small stick of cinnamon / dalchini
• 2 green cardamoms / elaichi
• ½ cup onions thinly sliced
• 1 green chilli slit
• 1 tbsp ginger garlic paste
• ¾ cup soya granules
• ½ cup green peas
• 1 tsp red chilli powder
• 1 tsp garam masala + 1 tsp meat masala or 1 ½ to 2 tsps biryani masala powder
• Salt as needed
• ¼ cup curd / yogurt or ½ cup thin coconut milk
• Handful of mint/pudina & coriander leaves
• 1 tbsp of melted ghee

1. Wash and soak rice as required. If using basmati rice, soak according to the instructions on the pack. Drain it to a colander.
2. Bring 6 to 8 cups of water to a rapid boil along with salt, oil, shahi jeera, bay leaf, cloves, cinnamon and green cardamoms.
3. Add the drained rice to rapid boiling water and cook on a medium heat until al dente. You must feel the bite into the rice.
4. Drain this to the colander and set aside.
5. To the drained hot water, you can add soya keema or chunks and leave to soak for a while. You can also use fresh boiling water to soak the soya. Squeeze off well and rinse them in fresh water few times. Squeeze completely and set aside.
6. Heat a pan with oil or ghee. Saute shahi jeera, bay leaf, star anise, cardamoms, cloves & cinnamon.
7. Saute onions and green chili until golden.
8. Saute ginger garlic paste for 2 to 3 mins.
9. Add soya keema and peas. Saute for about 3 mins.
10. Add red chilli powder, salt garam masala & meat masala or biryani masala. Saute for another 2 mins.
11. Add curd or coconut milk. Cook covered until the mixture turns to a thick gravy. Check for salt and spice.
12. Add mint coriander leaves. Layer the rice well.
13. Sprinkle some coriander and mint leaves, pour ghee.
14. Cover with a tight lid and place a heavy object over it. Or Cover it with a foil and cook on a very low heat for 5 to 7 mins.
15. Allow to rest for another 10 mins. Open the lid and squeeze in lemon juice.
16. Serve soya keema biryani hot or warm with a bowl of raita or onion slices.