Veg biryani

When you want to rustle up a quick meal with looks more exotic than it actually is, this soya nugget biryani will qualify.

1 1/2 cups basmati rice, soaked for 1 hour

2 bay leaves

1 badi elaichi

 

1/2 cup soya nuggets

1 medium onion chopped fine

1 medium tomato chopped fine

1 tsp ginger-garlic paste

1/2 tsp dhania powder

1/2 tsp red chilli powder

salt to taste

cooking oil

1 medium onion cut into long slices

Method:

Cook the rice with the whole spices till 75% done. Discard the spices

Soak the soya nuggets in boiling water for 5 minutes.

Meanwhile, saute the onions till they turn transparent. Add tomatoes, ginger garlic paste and ground spices, and saute till they turn mushy. Add the soya nuggets and mix well.

Grease the bottom of a non-stick pan, then put a layer of rice, and a layer of soya curry. Keep alternating the layers, ending with a layer of rice. Close the pan, and cook on low heat till the rice is well done.

Meanwhile, heat some cooking oil, and deep fry the sliced onions till well browned.

Garnish the biryani with onion slices and serve with curds.