To start making Soya Chunks And Beetroot Biryani Recipe, soak the soya chunks in heat water for 20 minutes. Squeeze water from the soya chunks and chop them.
Subsequent, mix mint and coriander leaves in a mixer grinder to a clean paste by including 2 tablespoon water. Hold it apart.
Warmth 2 tablespoon groundnut oil in a heavy backside pan. Add cloves, cinnamon, bay leaf and shahi jeera and sauté them for about 30 seconds until the aromas from the entire spices comes by way of.
As soon as performed add chopped onions and inexperienced chilies. Saute until onions turns golden brown in color.
After the onions have caramelized add tomatoes and saute until smooth and mushy.
As soon as performed add chopped beetroot and soya chunks. Stir nicely.
Add floor mint-coriander paste, turmeric powder, crimson chilli powder, coriander powder and salt to style. Stir nicely until mixed. Add 1 cup water, cowl it with a lid and prepare dinner it for 10 minutes.
Add coconut milk and 1/2 cup water. As soon as it begins boiling, add rice, lemon juice and salt to style. Combine nicely and prepare dinner Soya Chunks And Beetroot Biryani coated on low-medium warmth until the rice is cooked. As soon as performed fluff the biryani and switch the Soya Chunks And Beetroot Biryani right into a serving bowl or plate and serve.
Serve Soya Chunks And Beetroot Biryani with Burani Raita, Lauki raita or some other raita of your selection.
