Soya Chaap Biryani Biryani Recipe Delhi Street Food Sanjeev Kapoor Khazana

Soya chaap pieces marinated in spices and refreshing herbs and smoked for that wonderful grilled taste and layered over flavourful rice to make a delectable soya chaap biryani.

SOYA CHAAP BIRYANI

Ingredients

5-6 soya chaaps
1 cups thick yogurt
1 tsp red chilli powder
1 tsps coriander powder
tsp turmeric powder
1 tsps garam masala powder
1 tsp cumin powder
tsp drief fenugreek leaves (kasuri methi) powder
1 tbsps ginger-garlic-green chilli paste
10-15 fresh mint leaves
2 tbsps roughly chopped fresh coriander leaves
Salt to taste
cup fried onions
1 tbsp lemon juice
1 medium onion, cut into 1 inch pieces and layers separated
1 small green capsicum, cut into 1 inch pieces
7-8 cloves
2 tbsps ghee for drizzling
2 tbsps oil
1 tsp cumin seeds
1 bay leaf
4 green cardamoms
4-5 black peppercorns
2-3 green chillies, slit
2 medium onions, thinly sliced
1 cups fresh tomato puree
1 inch ginger, cut into thin strips
Rice
1 cups Basmati rice, washed, soaked for 20 minutes, and drained
1 bay leaf
4-5 black peppercorns
4-5 cloves
1 inch cinnamon stick
3-4 green cardamoms
1 tbsp ghee
Salt to taste
Toppings
A large pinch of saffron, soaked in 2 tbsps warm water
8-10 fresh mint leaves + for garnish
1 tbsp roughly chopped coriander leaves
Garam masala powder for sprinkling
1 inch ginger, cut into thin strips
2-3 green chillies, slit
cup fried onions + for garnish
5-6 cashew nuts, deep fried and vertically halved
Fresh pomegranate pearls for sprinkling
Dried rose petals for sprinkling
Melted ghee for drizzling
2 tsps screw pine (kewra) water
2 tsps rose water


Method

1. Cut the soya chaaps into 1 inch pieces.
2. Take thick yogurt in a large bowl, add red chilli powder, 1 tsp coriander powder, tsp turmeric powder, 1 tsp garam masala powder, 1 tsp cumin powder, dried fenugreek leaves powder, ginger-garlic-green chilli paste, mint leaves, coriander leaves, salt, fried onions, and lemon juice and mix till well combined. Add onion, green capsicum, and soya chaap pieces and mix till each piece is well coated with the mixture.
3. Take a hot piece of charcoal in a small stainless steel bowl and place it in the centre of the mixture. Add cloves, and drizzle ghee and immediately cover and let the smoke infuse for 1-2 minutes.
4. Take the bowl out and set the mixture aside to marinate for 5-10 minutes.
5. Heat ghee and oil in a non-stick deep pan. Add cumin seeds, bay leaf, green cardamoms, cloves, black peppercorns, and green chillies and saut for a few seconds.
6. Add onion and mix well. Cook till golden brown.
7. Add tomato puree, mix and cook till fat separates.
8. Add ginger strips and mix well. Add remaining turmeric powder, remaining coriander powder, remaining cumin powder, remaining garam masala powder, and salt and mix well.
9. Add cup water, mix and cook for 1-2 minutes. Add the marinated soya chaap pieces and saut for 8-10 minutes.
10. Meanwhile, bring sufficient water to a boil. Add bay leaf, black peppercorns, cloves, cinnamon stick, green cardamoms, ghee, and generous portion of salt.
11. Add soaked basmati rice, mix, and cook for 6-8 minutes or till cooked. Drain the rice and spread it over the soya chaap mixture.
12. Drizzle saffron water, sprinkle mint leaves, coriander leaves, sprinkle garam masala powder, ginger strips, green chillies, fried onions, fried cashew nuts, fresh pomegranate pearls, dried rose petals, drizzle melted ghee, kewra, and rose water. Cover with an aluminum foil, place a lid over it and cook on high heat for 5 minutes. Reduce the heat to low, place a tawa below the pan, and continue to cook for 8-10 minutes.
13. Switch the heat off and allow to rest for 15 minutes.
14. Transfer the biryani in a serving plate, garnish with mint sprigs and fried onion. Serve hot.

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