Bulgar wheat soya biryani with spicy cucumber mint raita💖
- Priyanka Nandakumaar
- Apr 7, 2021
- 2 min read
" Ask for something ", said the genie.
"Superpower to spot cardamoms in biryani", I replied. (@thescribbledstories )
I had the most scrumptious lunch today. On my plate - Bulgar wheat soya chunk biryani with spicy cucumber mint raita 💋
Well, here goes the recipe :
× To a mixer grinder, add diced ginger, garlic clovescloves, green chillies, add slight water to it and blend smooth.
× Soak soya chunks in water for 20 minutes, drain water and then marinate it again with turmeric powder, red chilli powder, coriander powder, half of ground paste/masala, 1/4 cup of curd and salt for another 20 minutes.
× Heat oil and ghee in a pressure cooker and splutter bay leaves, cinnamon sticks, cardamoms and cloves. Once spluttered, fry onions until they turn golden brown. Now add in rest of the ground paste/masala and tomatoes until the tomatoes turn mushy and the raw smell fades away.
×Throw in mint leaves/pudina leaves, garam masala, red chilli powder, turmeric powder, salt and cook well for 7 to 8 minutes. Once the flavours are absorbed, add in the marinated soya chunks mix and stir everything and let it cook on medium flame for 3 to 4 minutes.
× Now add the soaked bulgar wheat and spread it out evenly. Garnish with mint leaves and few teaspoons of fresh ghee to enhance the flavours. Pour in water, taste the water and ensure the salt is a little bit extra before everything is cooked because that way, the amount of salt is perfect for the biryani. Next, close the lid and let it cook until one whistle. I used about 1.5 cups of water for 2 cups of bulgar wheat. You can adjust water accordingly.
× Let it depressurize naturally, once it cools down, do NOT open the lid immediately, let it sit for the next 10 minutes, this way the biryani is more flavourful and delicious. Open the lid after 10 minutes, give everything a good mix.
× Now feast on this yummy biryani with raita of your choice.
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