Cooking Instruction

1. Boil soya chunks in water with a pinch of salt for 5-7 minutes. Drain and squeeze out excess water.
2. Wash and soak basmati rice for 20 minutes, then drain.
3. Heat oil/ghee in a pan, add bay leaf, cinnamon, cloves, cardamom, and cumin seeds. Let them splutter.
4. Add sliced onions and sauté until golden brown. Then, add ginger-garlic paste and green chilies. Sauté for 1-2 minutes.
5. Add chopped tomatoes, turmeric powder, coriander powder, red chili powder, and salt. Cook until the tomatoes turn soft.
6. Add curd, mix well, and cook for another 2 minutes.
7. Add boiled soya chunks, garam masala, mint, and coriander leaves. Stir well.
8. Add soaked basmati rice and water. Mix gently and bring to a boil.
9. Cover and cook on low flame for 15 minutes until rice is fully cooked.
10. Add lemon juice, fluff the biryani, and let it rest for 5 minutes before serving.
11. Garnish with fresh coriander and serve hot with raita or salad.