How to make soya-mushroom biryani for a family dinner
A soya chunk and mushroom biryani, made with marinated filling and partly cooked basmati rice, offers a change from the usual dinner fare.
Dinner is special in many homes because it is when the whole family sits down together, chatting over the meal. If you are tired of the everyday vegetable and chapati and want something new and tasty, mushroom-soya biryani could be just the thing.
Biryani is a favourite for many. Chicken and paneer biryani are common at the table, but this time try something different. It is made with simple ingredients, yet tastes superb. Share it with the family and everyone is sure to like it.
First, the ingredients. For the marinade, you need 60 grams of soya chunks, 15 to 18 chopped mushrooms, 300 grams of skewers, 2 air-fried onions, and chopped coriander and mint. Also take 1 tablespoon of biryani masala, 1 tablespoon of kasuri methi, 1 teaspoon of red chilli powder, salt to taste, green chilli-garlic paste, lemon juice to taste and 1 tablespoon of jaggery powder.
For the rice, you will need 85 grams of basmati rice, 1 piece of cinnamon, 3 to 4 peppercorns, 1 teaspoon of ghee and a pinch of salt. For layering, keep ready 90 per cent cooked brown basmati rice, fresh mint and 30 to 35 ml of milk infused with saffron.
Now the method. Soak the soya in water for about 15 minutes. Meanwhile, chop two medium-sized onions and fry them in oil until brown. In a vessel, mix the fried crisp onions, soya chunks, mushrooms, roasted onions, chopped coriander, mint leaves, biryani masala, kasuri methi, red chilli powder, salt, green chilli-garlic paste, lemon juice and jaggery powder. Let it marinate for half an hour.
In another pan, add the basmati rice, cinnamon, peppercorns, 1 teaspoon of ghee and a pinch of salt, cook the rice until 90 per cent done and set it aside. Then heat oil again in the pan, add the marinated mixture and let it cook on medium heat for 10 to 15 minutes.
Now spread a layer of the 90 per cent cooked rice over the soya-mushroom mixture. Top it with the remaining fried onion, fresh mint and the saffron milk. Cover with a lid and let the biryani cook well on low heat. After 10 to 15 minutes on low heat, the gas can be switched off.
Do not open the lid as soon as the biryani is ready. Wait about 5 minutes, then open the lid and serve. The biryani goes well with raita or salad.
