Soy Chunks Biriyani

Quote of the day:Great dreams of great dreamers are always transcended.
Abdul Kalam

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Weekends are usually special and simple as far as food goes. This gives more time to spend time with family and less time in the kitchen during the heat wave that is spread across the nation. Personally I am not a big fan of Soy chunks but my daughter does. I try to incorporate them in gravies and rice varieties. The options are endless if you like them. I even saw a dessert and cookie recipe in the little recipe booklet that comes with the pack. I try to limit myself and substitute them with meat or veggies in my cooking and have not yet ventured further. 
Today`s recipe is a one pot meal~healthy and delicious!

Ingredients:

1. 2 cups Basmati Rice
2. 2 cups soy chunks
3. 1 cup finely sliced onions
4. 2 teaspoon ginger garlic paste
5. 6 to 7 green chillies (Thai chillies)
6. 4 tomatoes ( I used Roma tomatoes )
7. 2-1 inch piece cinnamon
8. 4 to 5 cloves
9. 4 Cardamom
10. 2 to 3 bay leaves
11. ½ cup yogurt/curd
12. ½ cup packed finely chopped cilantro
13. ½ cup packed finely chopped mint/pudina
14. 1 teaspoon coriander powder 
15. ½ teaspoon kashmiri chilli powder
16. ½ teaspoon chilli powder 
17. ½ teaspoon turmeric powder
18. 2 teaspoon salt
19. 4 tablespoon oil
20. 2 tablespoon ghee/clarified butter.

Procedure:

1. Wash and soak the rice for half an hour.
2. Wash the soy chunks well. Drain water and marinate with yogurt and 1 teaspoon salt
3. Grind the green chillies with tomatoes and set aside.
4. Grind the pudina/mint and cilantro and set aside.
5. In a heavy bottomed vessel or a pressure cooker, heat the oil and ghee and add the cinnamon, cloves, cardamom and bay leaves. When they pop, add the onions and sauté until they turn golden brown.
6. To this add the ginger garlic paste and sauté well for another minute.
7. Add the ground green chilli tomato paste and sauté until the raw smell goes.
8. Now add all the powders and mix well. Immediately add the pudina cilantro paste and sauté well for few more minutes.
9. Add soy chunks and sauté well for few minutes. 3 cups of 1 teaspoon salt. Allow it to boil.
10. Now add the rice and bring to a boil and simmer for about 20 minutes OR pressure cook up to one whistle.

Serve with pachadi and salna.

 

TIPS: I used fresh tomatoes, frozen tomatoes can also be used. I have used the homemade ginger garlic paste, if it is store bought then I would add 1/2 teaspoon more. ( homemade tends to be strong in flavor, check before using ginger garlic paste).

I usually add 1: 1.5 cups when using Basmati rice ( 1 part rice & 1.5 parts water) , for Sona masuri rice add 1:2.

I do not prepare the chunks according to the package instructions and instead  add them directly. I think it is more flavorful this way.