Ingredients: cups Basmati rice - parboiled with spices infused water (Spices include Cinnamon, cup Button mushrooms - cut into quarters, cup Soy Chunks (Nuggets) - soaked in hot water, cup Onion - sliced, inch Ginger, cup Curd (Dahi / Yogurt), tablespoons Biryani Masala, cloves Garlic, teaspoon Turmeric powder (Haldi), teaspoon Garam masala powder, teaspoon Red Chilli powder, cup Mint Leaves (Pudina) - finely chopped, - to taste, tablespoons Ghee, Green Chillies - chopped, teaspoon Ajwain (Carom seeds), Bay leaf (tej patta), Star anise, Cardamom (Elaichi) Pods/Seeds, Cloves (Laung), inch Cinnamon Stick (Dalchini), High Protein Vegetarian diet
Instructions: To begin making the Pudina Mushroom And Soya Biryani recipe, wash and soak the rice in water for 20 minutes. In a bowl, place the soya chunks, and pour boiling hot water over it and allow it to soak in it. In a pressure cooker, heat ghee on low flame, add the whole spices - cumin seeds, bay leaf, star anise, cardamom, cloves, cinnamon stick, once these begin to sizzle, add in the ginger, garlic, green chili, saute for a coulee of minutes. Next increase the heat to medium -low and add the sliced onions and cook until transparent, this will take about 2-3 minutes. At this stage, add the mushrooms, and the dry masalas - biryani masala, turmeric powder, red chili powder, garam masala, salt and give it a good mix. Now add the curd, drained soya chunks, pudina leaves, drained rice and 2 cups of water and close the pressure cooker. Allow the Pudina Mushroom And Soya Biryani recipe to pressure cook for 2 whistles and turn off the flame. Allow the pressure to release naturally. Once released, open the pressure cooker and gently sluff up the Pudina Mushroom And Soya Biryani recipe and transfer to a serving bowl and serve hot.Serve hot Pudina Mushroom And Soya Biryani along with Boondi raita and Kachumber Salad for a weeknight dinner.