To begin making Soya Chunks And Beetroot Biryani Recipe, soak the soya chunks in warm water for 20 minutes. Squeeze water from the soya chunks and chop them.

Next, blend mint and coriander leaves in a mixer grinder to a smooth paste by adding 2 tablespoon water. Keep it aside.

Heat 2 tablespoon groundnut oil in a heavy bottom pan. Add cloves, cinnamon, bay leaf and shahi jeera and sauté them for about 30 seconds till the aromas from the whole spices comes through.

Once done add chopped onions and green chilies. Saute till onions turns golden brown in colour.

After the onions have caramelized add tomatoes and saute till soft and mushy.

Once done add chopped beetroot and soya chunks. Stir well.

Add ground mint-coriander paste, turmeric powder, red chilli powder, coriander powder and salt to taste. Stir well till combined. Add 1 cup water, cover it with a lid and cook it for 10 minutes.

Add coconut milk and 1/2 cup water. Once it starts boiling, add rice, lemon juice and salt to taste. Mix well and cook Soya Chunks And Beetroot Biryani covered on low-medium heat till the rice is cooked. Once done fluff the biryani and transfer the Soya Chunks And Beetroot Biryani into a serving bowl or plate and serve.

Serve Soya Chunks And Beetroot Biryani with Burani Raita, Lauki raita or any other raita of your choice.