Again a big break from blogging!! (eyes-rolling)When will I stop being sloppy. Anyway it is better to be irregular than not posting at all. (What an escape). So here I am posting a rice dish that is super easy and packed with proteins, carbs and all other essential nutrients. (Look who is talking ;-))
Soya Chunks Biryani brings back many memories. I would say that was one of the few edible and tasty dishes that were served in my office’s canteen. Soya biryani would be the vegetarian option for poor herbivores like us along with some super watery raita and a limp papad. But that was one dish that bonded us foodies during the lunch hours and we would just devour the biryani and then chat endlessly even the plates were licked and dry.
This one of the first dishes I prepared after I was introduced to soya. I couldn’t believe it would turn out so tasty that now I often cook dishes using the soya chunks. Who would have thought a tasteless piece of food would add a nice and yummy twist to the dish. Here is what I did and let me tell you the result is darn delectable.
Soya chunks (cooked as per package instructions) – 1 cup
Vegetables (washed and thinly sliced lengthwise): Onion, carrots, French beans, cauliflower – 1 cup
Cooked long grain rice – 1 cup
Biryani masala – 2 tablespoons
Curd – ½ cup
Mint leaves – ½ cup
Oil – 2 tablespoons
Salt – to taste
- In a sauce pan boil some water and cook the carrots, French beans and cauliflower florets till almost done. Drain the water and keep it aside
- In another pan/ wok heat the oil and sauté thinly sliced onions till it becomes transparent. Then add the remaining veggies and the cooked soya chunks and sauté for a minute or two.
- Mix the curd and briyani masala together and add it to the above vegetables in the pan. Tip in the mind leaves and add salt. Mix well.
- Now add the cooked rice and mix gently so that the grains do not break.
- Cover with a lid and cook on low flame till nice and hot.
- Serve with hot with raita or papad.
- Do not discard the water drained from the cooked veggies. That can be used as vegetable stock for making soups.
- Add as many number of veggies as per your taste.