Soya Chunk Biryani | Veg Dum Biryani

• 

Soak the soya in water for 30 min to remove the bad taste. Bring a pot of water to boil. Squeeze out the excess water from the soya and add to the water, add in the green chillies and salt. Boil for at least 5 minutes then strain.
Heat oil in a pan and add in cinnamon, green cardamom and shahi jeera. Wait for the jeera to splutter and add in the onions. Keep stirring and once the onion is browned, strain out the excess oil.

Put the onion back in the pan and add ginger garlic paste along with the splash of water. Bring the heat up and add in the turmeric, red chilli powder, elaichi powder and javitri powder. Cook till the excess water has evaporated.
Add in whisked curd and keep cooking while you stir continuously till the curd boils and the rogan begins separating. Then add in the mint and keep cooking, stirring frequently.

• 

Squeeze the boiled soya chunks and add to the pan. Cook the chunks as you stir and till the masala is bhuna.
Now add in some water along with kewra water and rose water. Cook for 10 minutes. Sprinkle a pinch of kasuri methi in the soya masala once the osya is ready.
Bring a pot of water to boil for the rice. Add the salt into the pot along with green cardamom, green chilli, kewra water and rose water. Once the water comes into rolling boil, add in the rice.

Once the rice is 50% done, use a strainer or perforated spoon to transfer the rice into the pot of Soya chunks. Add a little rice cooking water in the pot as well along with saffron water and the oil used to fry the onions earlier.
Cover the pot and cook on high heat for the first minute to build steam in the pot then lower the heat to dum the biryani and cook for 12 minutes. Close any holes to not allow the steam to escape.
Once the time is over, open the lid and serve hot!