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Soybean And Baby Potatoes Biryani Recipe
How To Make Soybean And Baby Potatoes Biryani
About Soybean And Baby Potatoes Biryani Recipe: Give your biryani an iteresting vegetarian spin with soyabean, potatoes and an array of whole and ground spices cooked together with coconut milk and basmati rice!
- Total Cook Time 45 mins
- Prep Time 15 mins
- Cook Time 30 mins
- Recipe Servings4
- Medium
Ingredients of Soybean And Baby Potatoes Biryani
- 2 basamati rice
- 1 coconut milk
- 1/2 soyabean chunks
- 10-12 baby potatoes
- 4 medium onion
- 3 medium tomatoes
- 10-12 Curry leaves
- for garnishing coriander leaves, chopped
- 2 tbsp ginger garlic paste
- 2 tbsp ghee
- 2 tbsp mustard oil
- 2.5 cup water (to cook biryani)
- extra water for soaking soyabean and rice
- Whole spices:
- 6-7 Garlic cloves
- 2 Dry bay leaves
- 1 Star anise
- 2 Black cardamom
- 4 Green cardamom
- 4-5 Whole dry red chillies
- 1 tsp whole cumin
- 1 tsp black mustard seeds
- 4 Whole green chillies
- Powdered spices:
- 2 tbsp coriander powder
- 1 tbsp red chilli powder
- 1/2 tsp garam masala
- 1 tsp kitchen king masala
- 1 tsp amchur powder
- to taste salt
How to Make Soybean And Baby Potatoes Biryani
HideShow MediaPre-cook preps:
1.
Soak soyabean in boiling water till they are completely softened.
2.
Squeeze out the water from them and keep it aside.
3.
Wash and rinse the rice thoroughly and soak it at room temperature water for 20 minutes.
4.
Slice the baby potatoes into half or cut the regular potatoes into cubes. Do not remove the skin.
5.
Thinly slice onions and roughly chop tomatoes.
Making the Biryani:
1.
In a large heavy bottom pot - Heat mustard oil till it starts to smoke and shallow fry potatoes till the skin gets crisp (High flame for 3-4 minutes).
2.
Take them out and add Soyabean chunks on the same oil and fry for 1-2 minutes on high flame.
3.
Strain the soyabean and set them aside with potatoes.
4.
Lower the heat to medium - Add ghee to the same pot and add all whole spices - stir for 1 minute.
5.
Add sliced onions and cook till they brown slightly. Add garlic cloves + ginger garlic paste and cook for 3 minutes.
6.
Add all tomatoes + curry leaves + salt + all the powdered spices and stir.
7.
Cover and cook till oil separates from the tomato-spice mixture (Took me around 10 minutes on low flame).
8.
Drain the soaked rice and add to the sautéed masala - mix well. Add fried potatoes + soyabean and mix.
9.
Add coconut milk and stir well. Add water, stir well and adjust salt or any other masala as per your choice at this point. Bring the biryani to a boil
10.
Once it starts to boil - Cover with a heavy lid and cook for 10-15 minutes on lowest flame.
11.
Check after 10 minutes to see if the rice is fully cooked and the water is all soaked.
12.
Switch off the flame and let it rest for 10 mins before serving. Serve hot with your favourite raita and some ghee drizzled on top.