Soya Nugget Biryani - SK Khazana Flavourful and nutritious too – this biryani can be included in any banquet menu This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 26 Oct 2020 in Recipes Course New Update Main Ingredients Soya nuggets, Basmati rice Cuisine Indian Course Rice Prep Time 11-15 minutes Cook time 41-50 minutes Serve 4 Taste Spicy Level of Cooking Moderate Others Veg Ingredients list for Soya Nugget Biryani - SK Khazana 2 cups Soya nuggets boiled 1 1/2 cups Basmati rice parboiled 4 tablespo teaspoons Ghee 2 Bay leaves 2 one-inch Stick Cinnamon 4 Green cardamoms 1 Black caramom 4-5 Black peppercorns 3-4 Cloves 1 teaspoon Caraway seeds (shahi jeera) 1 Green chilli choipped 2 Medium onions sliced 1 tablespoon Garlic paste 1 Medium tomato roughly chopped 1 cup Fresh tomato puree 1 teaspoon Red chilli powder 1/2 glass Turmeric powder 1 teaspoon Garam masala powder 1 tablespoon Biryani masala 1/4 cup + to garnish Fried onions 1/4 bunch tablespoons Fresh coriander leaves chopped 1/4 bunch Fresh mint leaves chopped to taste Salt a few strands Saffron soaked in 2 tablespoons milk 2 Green chillies slit to serve Raita Method Heat 3-4 tbsps ghee in a deep non-stick pan, add bay leaves, cinnamon sticks, green cardamoms, black cardamom, black peppercorns, cloves and caraway seeds and green chilli. Sauté till seeds change colour. Add onions and sauté till it turns golden brown. Add garlic paste and sauté for a minute. Add tomato and tomato puree and sauté for a minute. Cover and cook on medium heat till tomato turns pulpy and oil separates. Add red chilli powder, turmeric powder, garam masala powder and biryani masala powder, mix well and sauté for 1-2 minutes. Add ¼ cup fried onions, ¼ cup coriander leaves and mint leaves and mix well. Add soya nuggets and salt, mix well. Add a little water and mix well. Cover and cook till oil separates. Spread cooked rice evenly over the soya nugget mixture and drizzle saffron milk. Add remaining coriander leaves, remaining fried onions, slit green chillies and remaining ghee. Cover and cook on dum for 15-20 minutes on low heat. Transfer into a serving bowl, garnish with fried onions and serve hot with raita. #Basmati rice #Bay leaves #Biryani masala #Black peppercorns #Caraway seeds (shahi jeera) #Cloves #Fresh coriander leaves #Fresh mint leaves #Fresh tomato puree #Fried onions #Garam masala powder #Garlic paste #Ghee #Green cardamoms #Green chilli #Green chillies #Red chilli powder #Salt #Turmeric powder Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article