Ingredients 

Soya chunks boiled	2 cups
Oil	2 tbsp
Black cardamom	3 pcs
Mace	1 pc
Bayleaf	5-6 pcs
Green cardamom	7 pcs
Cloves	10-12 pcs
Black pepper	18-20 pcs
Onion sliced	3 cups
Coriander stems	15-16 pcs
Ghee	3 tbsp
Salt	2 tbsp
Ginger-garlic paste	2 tbsp
Turmeric powder	½ tbsp
Red chilli powder	½ tbsp
Coriander powder	½ tbsp
Water	as required
Curd	½ cup
Mint leaves	20-22pcs
Basmati rice soaked	2 cups
Biryani masala	1 ½ tbsp
Kevda water	1 tbsp
Milk	¼ cup
Saffron	12-15 strands
Fresh cream	2 tbsp
Green chilli juliennes	2-3 pcs
Chopped coriander	1 tbsp
Ginger juliennes	1 tbsp

 

Raita 

 

Curd	½ cup
Salt	½ tsp
Red chilli powder	½ tsp
Coriander powder	½ tsp
Roasted jeera powder	½ tsp
Pomegranate seeds	¼ cup
Fried garlic	1 tbsp

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Method 

Biryani rice

Take a piece of muslin cloth, add black cardamom, green cardamom, cloves, black pepper and make a potli of it.

Heat water in a pan, add the masala potli, bayleaf, coriander stems, ghee, salt, mint leaves, kevda water and boil for 3-4 mins.

Then add soaked rice and cook it till 60%.

Once it is cooked, strain it, remove whole spices and keep aside.

Onion barista

Heat oil in a pan and deep fry onion slices until light golden brown.

Once done, remove on a flat plate and let it cool down.

Jhol

Heat a pan, add milk, ghee and cook it until it boils.

Then add saffron, cream, biryani masala and cook it for a minute.

Pomegranate raita

In a bowl, add curd, salt, roasted jeera powder, coriander powder, red chilli powder, pomegranate seed, fried garlic and mix it. 

Soya Briyani 

Heat a heavy bottom pan, add oil, bay leaf, cinnamon, mace, black cardamom, green cardamom, cloves, black pepper and let it crackle.

Then add onion slices and cook until it gets golden brown.

Then add ginger & garlic paste and saute them.

Now add red chilli powder, turmeric powder, coriander powder, jeera powder, biryani masala, salt, some water and cook all the spices well.

Then add curd and give it a mix.

Now add soya chunks, coriander stems, slit green chilli, mint leaves and mix it.

Later add some water and cook it.  

Add some rice stock, biryani masala and cook for 2-3 mins.

Remove it in a bowl and remove whole spices.

Now, in the same pan layer the biryani with all components.

In a thick bottom pan, add some gravy, some rice and spread it evenly.

Then add soya chunks, barista, mint leaves, green chilli, chopped coriander, ginger julienne, a spread of jhol and repeat this for one more time.

Now cover, seal the handi with the help of a dough and keep weight on it.

Cook it on low flame for 15-18 mins.

Once done, open the seal and keep aside for 1-2 mins.

Soya biryani is ready, serve this hot soya biryani with pomegranate raita.

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