Soya mince biryani
Soya mince rice baked in layers with a minty vegetable and yogurt gravy
A hearty vegetarian biryani: rice cooked with soya mince, onion and garlic, layered with mixed vegetables in a spiced tomato, yogurt and mint gravy, then baked. Topped with fried cashews and potato cubes, it's high in protein and very filling. Serve with masala yogurt.
- Total time
- 100 min
- Difficulty
- medium
- Serves
- 8
Ingredients
For the rice
For the tempering
For the vegetables
To garnish
Method
0/8 doneStep 1: Soak 2 ⅞ oz soya granules (soya mince) in hot water for 10 minutes, then drain and squeeze dry.
Step 2: Heat 2 tbsp oil for the rice, add ½ tsp cumin seeds and fry 2 small onions and 1 tsp garlic paste until soft.
4 minStep 3: Add the soya, drained 6 oz basmati rice, 1 tsp green chilli paste, 1 tomato, ½ tsp ground cinnamon and clove mix, 2 cups water and 1 tsp salt. Cover and cook on a low heat until done; each rice grain should be separate.
18 minStep 4: Heat 2 tbsp oil and add 4 green cardamoms, 2 cinnamon sticks, 1 bay leaf and 1 tsp cumin seeds. Sauté 2 oz onion and cook with 3 tomatoes for 5 minutes.
7 minStep 5: Add 8 oz peas, french beans, cauliflower and potatoes, cubed and boiled, ¼ tsp ground turmeric, 1 tsp ground coriander, 1 tsp ginger paste, 1 tsp green chilli paste, 1 cup plain yogurt, 1 tsp fresh mint, 2 tbsp fresh coriander and ¾ tsp salt and cook until the gravy is thick.
8 minStep 6: Heat the oven to 350°F. Spread half the soya mince rice in a baking dish and spread the vegetable gravy over it.
Step 7: Top with the remaining rice and the 3 tbsp fried cashew nuts and fried potato cubes.
Step 8: Cover and bake for 30 minutes. Serve hot with masala yogurt.
30 min
Nutrition per serving
- Calories
- 300 kcal
- Protein
- 13 g
- Carbs
- 37 g
- Fat
- 11 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does soya mince biryani take?
- About 100 minutes in total: 40 minutes to prepare and 60 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of basmati rice?
- Any long-grain rice, same amount.
- What can I use instead of cumin seeds?
- Ground cumin, three quarters of the amount (add it with the other ground spices, not to hot oil first).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Potato chakri
Potato chakri are crisp, light spirals made with rice flour and boiled potato, flavoured with ginger, chilli, lemon, sesame and coriander. The potato makes them extra tender-crisp. They keep for about 3 weeks in an air-tight container, so make them ahead for Diwali or guests.
Masala khakhra
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
Bean sprouts
Sprouting whole green grams makes them crunchier, quicker to cook and more nutritious. All you need is muslin, water and a warm spot, and they're ready in 3–4 days. Use them in salads, bhel, usal and stir-fries. Any other whole pulse sprouts the same way.