Soya Chunks and Green Peas Biriyani

Spring has started and the flowers bloomed,the plants are looking fresh with the new tender leaves in my home garden.The weather is also pleasant to enjoy the gardening work.The mint plants in my garden are also with new leaves,makes me tempted to cook some recipe.As my family loves the flavor of mint I made mint chutney yesterday and I used the remaining leaves for this biriyani.I used the pressure cooker to make this biriyani it can be made with the electric rice cooker also.

Today's recipe is a healthy one pot meal which is a protein packed and is a good option for lunch box and parties.As the soya chunks resembles,chicken my kiddo loves to eat anything with that.The quality of basmathi rice what I got this time is not good,so the biriyani turned out little mushy and the grains are broken.Other than that everything was perfect and we enjoyed the meal along with seasoned curd rice and mangoes.Here goes the recipe .....

Ingredients

Ingredient	Quantity
Soya chunks/meal maker	1cup
Basmathi rice	11/2cups
Green peas(soaked/frozen)	1/2cup
Onion	2no.(medium size)
Tomato	2nos.(medium size)
Ginger&garlic paste	2tsp
Red chilly powder	1/2tsp
Coriander powder	3/4tsp
Garam masala powder	1/4tsp
Turmeric powder	1/8tsp
Coconut milk	3/4cup
Lemon juice	1tsp
Coriander leaves(chopped)	as needed
Salt	to taste
Oil	2tbs

To grind

Ingredient	Quantity
Coconut(grated)	2tsp
Green chilly	4nos.
Mint leaves	1/4cup
Coriander leaves	1/4cup

For tempering

Ingredient	Quantity
Fennel seeds(sombhu)	1/2tsp
Cloves	4nos.
Cinnamon	1 inch piece 2nos.
Cardamom	2nos.
Bay leaf	1no.
Green chilly	4nos.
Ginger&garlic paste	2tsp

Method

                                  Soak the basmathi rice in the water for 1/2 an hour,grind the coconut,mint leaves,coriander laeves and green chillies to fine paste.

 Cook the soya chunks in the boiling water with a pinch of salt and garam masala powder.Once its cool down rinse in the cold water for couple of times and squeeze the excess water,keep aside. 

Heat the pressure pan or cooker with the oil and temper it with the whole spices given for tempering.Add the onions,cook till golden brown colorThen add the ginger&garlic paste and fry it for a while.

 Now add ground paste and fry it till the raw smell goes away then tomatoes,cook it mushy.

 Add in all the powders,salt and fry it for 30 seconds then add the coconut milk and 2cups of water.

Now add the green peas and soya chunks to it,let it boil.

 Once the water boils add the drained rice to and mix it carefully,add the coriander leaves,cover it with the lid.Keep it in the medium flame for one whistle and let it be in the low flame for 5 minutes,turn off the stove.Once the pressure subsides remove the lid,add the lemon juice and mix it gently.

 Serve it with raitha or any curry of your choice.

Serve it with raitha or any curry of your choice.

• Adding coconut milk is optional but gives a nice flavor and taste to the biriyani.
• Rinse the boiled soya chunks atleast 2-3 times to get rid of the smell.
• Mixed veggies such as carrot,beans and potato can also be used.
• A tbs of ghee and broken cashews can also be added for extra taste and flavor.

Linking this to Show me the hits  series#3 Soy Recipes started by Sangeetha and hosting by Prabha of Prabha's Cooking.
Also linking to Serve It Series- Pressure Cooked/Slow Cooked  event happening at Kirthi's Kitchen and to Healthy diet -Easy and Healthy Lunch started by Priya and hosting by Jaya.

Posted in: Lunch box,Rice Varieties