INDIA
Ingredients
Preparation
1. Soak soya chunks in warm water till they soften, squeeze
off the excess water, Wash with cold water and squeeze to
remove excess water, repeat this twice.
2. Grind to a smooth paste (as smooth as possible) the
ingredients listed . Add lemon juice to this.
3. Marinate the soya chunks with this paste. Set aside for at
least 15 to 30 mins.
4. Soak rice for 15 mins and drain off the water and set aside.
5. Heat oil in a deep pan and add dry spices and sauté.
6. Add the marinated soya chunks along with the grinded
paste.
7. Add curd or coconut milk and turmeric, mix well. Keep
stirring. Cook till the mixture begins to leave the pan. Takes
around 2 to 3 mins if done on a medium flame.
8. Add biryani masala powder and water. Bring the water to
boil When the water comes to boil, add salt and rice. Adjust
salt.
9. Cook without covering till no water is left in the pan. Close
the pan with a tight lid and cook on a low flame for 3 to 5
mins.
10. Do not open the lid for at least 15 mins.
• 1/2 cup Long Grained Rice
(basmati rice)
• 1/2 cup Soya Chunks (dried)
• 1/4 cup finely chopped Carrots
• 1/4 cup Green Peas (fresh or
frozen)
• 1/2 teaspoon Cumin Seeds
• 1 small piece of Bay Leaf
• 2-3 Black Peppercorn
• 1 small piece of Cinnamon
Stick
• 2-3 Cloves
• 1 medium Onion, thinly sliced
• 1 Green Chilli, finely chopped
• 1/4 teaspoon Turmeric
Powder, optional
• 1¼ cups Water
• 2 tablespoons finely chopped
Coriander Leaves, for
garnishing.
• 1 tablespoons Oil or Ghee
SCHOOL:
ST. MARK’S SENIOR
SECONDARY PUBLIC
SCHOOL, JANAK PURI
Main Course
BHAVNEET KAUR
59