Soya Chaap Biryani सोया चाप बिर्यानी की आसान रेसिपी restaurant style Soya Chaap

For Soya Chaap Marination

• In a bowl, add soya chaap, fried onion, kashmiri red chili powder, salt to taste, turmeric powder, coriander powder, ginger garlic paste, curd, ghee, green chillies, shahi jeera, mint leaves and roughly torn coriander leaves.
• Marinate everything well and rest for 5-10 minutes.

For Rice Cooking

• In a handi, add water, salt to taste and give it a quick boil.
• Add sella basmati rice and cook it on high flame for 2-3 minutes.
• Cover it with a lid and cook on a low flame for 8-10 minutes.
• Once the rice is 60-70% cooked, strain the rice with the help of a strainer. Keep it aside for further use.

For Soya Chaap Biryani

• In a handi, add oil, once it’s hot, add bay leaf, cloves, cinnamon stick, star anise, black peppercorns and let it splutter.
• Add onions and saute until golden in color on moderate heat.
• Once the onions are cooked, add ginger garlic paste and cook it for 1-2 minute, add tomatoes and saute well.
• Add red chili powder, turmeric powder, Everest shahi biryani masala, salt to taste and saute the masala well.
• Once the masalas are cooked, add marinated soya chaap, little water and saute it well on moderate heat.
• Layer the cooked rice with the help of a flatten spoon or perforated spoon, add mint leaves, coriander leaves, kewra water, and fried onion.
• Add saffron milk and seal the edges with dough, cover it with the lid and allow to cook on the dum for 10-15 minutes on low flame.
• Open the lid and let it rest for a few minutes before serving, transfer the biryani onto a serving dish.
• Garnish it with coriander sprig, mint leaves, lemon wedge and fried onions.
• Serve hot with raita.