Shallots, Garlic and Ginger paste. Rest of the biryani ingredients.
Mushroom Soya Chunks Biryani:
Basmati Rice - 2 cups
Oil - 1/4 cup
Ghee - 2 tsp initially + 2 tsp for final
Salt to taste
Bay Leaves - 2 long
Cardamon - 3
Cloves - 4 -5
Cinnamon - 2"
Star Anise - 2
Marati Mogga - 4 - 5 small
Rathi Puvvu / Dagad Phool - 2"
To be ground
Small Onions / Shallots - 1 cup
Ginger - 2"
Garlic - 5 - 6 Cloves
Button Mushroom - 250 gms
Soya Chunks - 2 cups, before soaking
Coconut milk - 3 cups (you can skip 1 cup and add 1 cup water as well)
Onions - 2 cups
Green Chilies - 4 -5 medium
Coriander leaves chopped - 1/2 cup
Mint Leaves, chopped - 1/2 cup
Tomatoes - 1 big
Red Chili powder -1 tsp
Coriander powder -1 tsp
Turmeric powder a pinch
Lemon Juice - 2 -3 tsp (adjust acc to taste)
Chapati dough for the Dum
How to make Mushroom Soya chunks Biryani
Rinse the soya chunks and soak in water. Just before adding to the rice, you can squeeze it well and add. However if you feel it will be still tough to chew, boil it in a pan of water for 15 mins or Pressure cook for a whistle. Since the chunks I used were little big, I halved before adding to the biryani.
Extract Coconut milk and keep it ready.
Clean mushroom and chop and keep it aside.
Soak shallots, garlic and ginger in water, peel and grind to a smooth paste.
Making the Biryani
In a wide bowl, heat oil, ghee, add the wholes spices like cloves, cinnamon, cardamon, marati mogga, star anise, bay leaves, saute for a while.
Then add onion julienne, chopped green chilies, saute well.The onions should almost turn colour.
Next, add the small onions/shallot paste made with ginger garlic. Saute on high. Then add chopped tomatoes, simmer till the tomatoes turn mushy.
Now add chopped mushroom, saute till it is covered well. Next add soft soya chunks.
At this stage add red chili powder, coriander powder, turmeric powder. Combine everything well.
Add the chopped coriander, mint leaves. Mix everything well. You can add the salt at this stage.
Add coconut milk, rice. Add lemon juice, adjust the sourness of the water. Add more if required. Finally add drained rice. Combine everything gently.
Dum with chapati dough and cook on sim for 15 mins.
Once it cools down, remove and fluff with fork and add 2 tsp of ghee again.
Cover for 5 mins before serving with raitha.