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Ingredient :

• Soy chunks mini – 1 cup
• Long grain rice – 1 cup
• Mushroom -1 cup
• Cashews- 10 to 12
• Coriander leaves – handful
• Raisins- 10 to 12
• Chopped onion -1
• Garam Masala- 2 tablespoon
• Turmeric powder -1/4 teaspoon
• Jeera – 1/2 teaspoon.
• Green chilli- 1 to 2
• Lemon -1
• Chopped Garlic – 1 tablespoon
• Salt and Pepper according to taste
• Saffron -Pinch
• Oil -1-2 tablespoon
• Spices (Cardamom -2,Clove -3, Cinnamon stick -small, Star anise -1)

Preparation :

• Wash and rinse the soy chunks. Soak it in a water for 4-5 hrs.
• Chop the mushroom and onion keep it aside.
• Wash and rinse, soak the long grain biryani rice in water for 30 minutes.
• Cook the rice 50% along with spices.
• In a large deep pan add oil in a medium heat. Add whole jeera and chopped garlic.
• Add turmeric and chopped mushroom, onion and sauté it for 3 to 4 minutes.
• Now remove the water and squeeze the soy chunks, add to pan.
• Add garam masala and green chillies and dry-fruits. Also add salt and pepper according to taste.
• Roast it for 4-5 minutes. Add 1/2 cup of water and let it cook for 5 minutes.
• Now in a low heat spread the half cooked rice evenly on mushroom soy masala.
• Squeeze the half lemon and add saffron above rice.
• Spread the handful of coriander leaves and add 1/2 cup of water and cover the pan lid.
• Let the biryani cook in a low heat for 10 – 15 minutes.
• Serve hot with cucumber raita.

Note: For the best taste serve with ghee and raita.