Andhra Style Vegetarian Biryani with Soya Chunks Recipe
Spicy flavoured rice with soya chunks that has the authentic spice blend of Andhra which can be relished along with creamy raita.
Andhra Style Vegetarian Biryani with Soya Chunks Recipe is very different from the Hyderabadi Biryani. The rice is completely tossed with the spicy masala rather than layering the rice with Biryani masala. The chopped tomatoes and ground spice mix will adds in the extra flavor to the rice. Andhra recipes are quite spicy when compared to dishes from other states. The flavors also change from region to region.
If you are looking for more Biriyani Recipes here are some:
- 2 cup Basmati rice
- 1 cup Soy Chunks (Nuggets)
- 4 Onions , sliced
- 2 Tomatoes , chopped
- 4 Green Chilli , slit
- 1 teaspoon Ginger Garlic Paste
- 1 teaspoon Turmeric powder (Haldi)
- Cooking oil , or ghee for cooking Whole Spice Used
- 1 Bay leaf (tej patta)
- 2 Cardamom (Elaichi) Pods/Seeds
- 2 Cloves (Laung)
- 1/2 inch Cinnamon Stick (Dalchini)
- 1 Star anise
- 1 Mace (Javitri) Biryani Masala to grind
- 3 Cardamom (Elaichi) Pods/Seeds
- 1 teaspoon Whole Black Peppercorns
- 4 Cloves (Laung)
- 1 inch Cinnamon Stick (Dalchini)
- 1 teaspoon Fennel seeds (Saunf)
How to make Andhra Style Vegetarian Biryani with Soya Chunks Recipe
To begin making the Andhra Style Vegetarian Biryani, soak the soy chunks in 1/4 cup water and keep it aside.
Soak the basmati rice also in water and keep it aside. Ground all the spice mix mentioned in the biryani spice mix to a coarse powder.
Heat a pressure cooker with oil. Add bay leaf, cardamom, cinnamon stick, cloves, star anise and mace. Fry the spice for 10 seconds until the aroma is released.
Add the chopped onions, ginger garlic paste and green chili. Sauté until the onions become light brown.
Add the chopped tomatoes and little bit of salt so that the tomatoes will get cooked faster and become mushy.
Add the powdered spice mix, turmeric powder and give it a mix.
Wash the soaked rice several times and add only the rice into the sautéed gravy. Add the soaked soya chunks as well. Mix well till the masala is mixed.
Add 4 cups of water, check for salt and pressure cook for 2 whistle and switch off the heat. Allow the pressure to release by itself and open the lid and mix the rice well with the masala and serve.
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