Biryani is a popular rice dish prepared in India, mainly a part of the Mughlai cuisine. As a vegetarian, there are only a few options we can use are vegetables like carrot, cauliflower, paneer and more. I decided to use mushrooms and Soya Nuggets for my recipe.
This recipe was taught to me by my mother-in-law, however without onion and garlic. I tried my version with onion and garlic and it tasted delicious. However, I have put the method for both the versions (with and without onion garlic)
The texture of Soya Nuggets used in this recipe gave the chewing into meat like feeling and hence can be enjoyed by non-vegetarians too. Additionally, it is also rich in calcium and iron.
Ingredients:
2 cups Basmati Rice, parboiled with spices infused water (Spices include Cinnamon, One Mint branch, 2-3 Cloves and Cardamoms, 1 Bay leaf)
1 cup of chopped french beans and carrots
1 cup of mushrooms, medium sized chopped
1 cup of Soya Nuggets, microwaved for 5 minutes
1/2 cup onion / Cabbage for Non-Onion-Garlic Recipe, finely chopped
1 tomato, finely chopped
1/2 cup Curd
2 tbsps Biryani Masala (Use Masala without Onion Garlic if preferred)
1 tsp Turmeric Powder
1 tsp Garam Masala Powder
2 tsp Red Chilly Powder
1 bunch of Mint Leaves, Finely Chopped
1 cup Fried Onions / Cabbage for Non-Onion-Garlic Recipe
1 tbsp Saffron Soaked in Milk
Salt to taste
2 tbsp Ghee
1 chopped Green Chilly
1 tbsp Shahi Jeera
1 tbsp Ginger – Garlic Paste / No garlic for Non-Onion-Garlic Recipe
Method:
Please check out the method in my blog
Full recipe: Minty Mushroom and Soya Nuggets Biryani