How to make Mushroom Soya chunks Biryani

Preparation:

• Rinse the soya chunks and soak them in water. Just before adding to the rice, you can squeeze it well and add. However, if you feel it will be still tough to chew, boil it in a pan of water for 15 mins or Pressure cook for a whistle. Since the chunks I used were a little big, I halved them before adding them to the biryani.
• Extract Coconut milk and keep it ready.
• Clean mushroom and chop and keep it aside.
• Soak shallots, garlic, and ginger in water, peel, and grind to a smooth paste.

Making the Biryani

• In a wide bowl, heat oil, ghee, add the wholes spices like cloves, cinnamon, cardamon, Marathi mogga, star anise, bay leaves, saute for a while.
• Then add onion julienne, chopped green chilies, saute well. The onions should almost turn colour.
• Next, add the small onions/shallot paste made with ginger-garlic. Saute on high. Then add chopped tomatoes, simmer till the tomatoes turn mushy.
• Now add chopped mushroom, saute till it is covered well. Next, add soft soya chunks.
• At this stage add red chili powder, coriander powder, turmeric powder. Combine everything well.
• Add the chopped coriander, mint leaves. Mix everything well. You can add the salt at this stage.
• Add coconut milk. Add lemon juice, adjust the sourness of the water. Add more if required. Finally, add the drained rice. Combine everything gently.
• Dum with chapati dough and cook on sim for 15 mins.
• Once it cools down, remove and fluff with a fork and add 2 tsp of ghee again.
• Cover for 5 mins before serving with raitha.