SOYA CHUNKS Biriyani / Pressure cooker Soya chunks Pulao

Recipe for Soya chunks Biriyani / Pressure cooker Soya chunks Pulao

Serves : 4

Cooking Time : 30 minutes

Ingredients : 

Basmati Rice : 1 1/2Cup, washed and drainedSoya Chunks : 100g
Onion : 2, thinly Sliced
Tomato : 1, chopped finely
Green chillies :3
Ginger :1 inch piece
Garlic : 6cloves
Mint leaves :10
Coriander leaves : 1bunch
Chilli powder : 1tsp
Bay leaf :1
Ghee :1tbsp
Coconut Oil : 1tbsp
Lemon Juice :1tsp
Salt
Coconut milk : 1Cup

For the Biriyani Masala :

Coriander seeds :1tbspCumin seeds :1tsp
Black peppercorns :1tsp
Cardamom : 3 pods
Cloves : 3
Cinnamon :1inch stick

How to make Soya chunks biriyani in pressure cooker ?

1. Dry roast all ingredients for biriyani masala on a skillet and grind it to a fine powder after it cools. 

2. Soak soya chunks in water for 20 minutes. Now wash it well under running water and squeeze well. Boil water in a kadai and add cleaned soya chunks. Turn off the flame and close with a tight lid. after 10 minutes, drain the water and squeeze water out of it.

3. Make a paste of ginger, garlic, green chilli, mint leaves and half of the coriander leaves. Heat Ghee and coconut oil in a pressure cooker and add the ginger+ garlic+mint+chilli+coriander paste to the oil and cook till you get a nice aroma. Now add onion and cook till they turn to golden brown in color. Add tomato and saute well over medium flame.

4. Add the dry roasted biriyani masala and chilli powder and stir in for 2minutes. Now add the soya chunks and basmati rice and combine well with the masala. Add salt and Cook for 3minutes.

5. Now add coconut milk, 2 1/4 Cups of water and lemon juice. Cover the pressure cooker with a lid and cook till done.(i cooked for 1whistle and kept for 5minutes before opening the cooker).

6. Garnish with the rest of coriander leaves and serve hot with raitha.

NARANGA ACHAR / Lemon Pickle

 Indulge your taste buds and do justice to your heart with this delicious Lemon Pickle in Extra Virgin Olive oil

Ingredients:

Lemon/ Key Lime : 300g, 10medium size / 18small / 5 which we get in U.S, clean and pat dry

Ginger : 1 inch, julienned

Garlic: 25 or (10 which we get in U.S), julienned
Green chilly: 2, sliced
Red chilly powder: 2tbsp
Turmeric powder : 1/4 tsp

Asafoitida powder(kayam) : 1/4 tsp ++

Gingelly oil/Sesame oil : 2 tbsp + 2tbsp (i used olive oil)
Vinegar : 3tbsp
Mustard seeds: 1tsp
Fenugreek seeds: 1/2tsp

Sugar: 1 tsp (optional)
Water : 1/2Cup
Salt

Curry leaves : 3springs

Method to make Kerala Lemon pickle / naranga achar :

1. In a steamer / appa chembu, steam the lemons for 15minutes to make them soft. Check in between and turn off the flame before it breaks. Let it cool and wipe well with a kitchen towel. 

2. Cut each lemon into 6 or 8 pieces and trasfer it into an airtight glass jar or ceramic bowl. Sprinkle 1tbsp of salt and sugar and mix well. 

Note : 1. You can keep this for minimum 5days to maximum 2weeks. Just before making pickle you can take the lemon pieces from the jar and discard the juices from it. This step helps you to adjust the sourness of pickle. Now proceed with step 3.
2. If you are in a hurry to make pickle, make it after 3 days. then there wont be much liquid in the jar. so squeeze some juices from each slice and proceed.

3. Heat gingelly oil in a kadai and add mustard seeds. When it splutters, add fenugreek seeds. When it browns, add ginger garlic, curry leaves and green chillies. Add red chilly powder and turmeric powder. saute well.

4. Now turn the heat to low and add water. Mix well and allow it to boil for 5 minutes. Now it will be thick and you can turn off the flame and allow to cool. 

5. Add the lemon pieces, vinegar, asafoetida powder and mix well. check the salt level and adjust at this point.

6. Keep it uncovered for 3-4 hours. Now transfer to an airtight jar and add the remaining 2tbsp of oil on top. 

7. Serve with rice / curd rice / kanji.