2 Soya chap
Few whole spices like whole pepper corn, cloves, cinnamon, cardamom
1 onion finely chopped
1 tomato finely chopped or puree
few strings of coriander and mint chopped
1 cup long grain basmati rice soaked for at least 30 mint
1 tbsp. ginger garlic paste
1 green chili sliced
1 tbsp. Red chili powder
1 tbsp. Biryani masala
1/2 tbsp. Garam masala
1/2 tbsp. Turmeric powder
few dry red chilies
2 tbsp. yellow color mixing , recipe in above
1 tsp. coriander seeds
2 tbsp. curd
4 tbsp. oil
Salt as per taste
Cut the soy chap and shallow fry them in the oil
take it out and keep it aside.
In one pot, put 4 cups of water add bay leaf, whole spices and put the water to boil,
When it start boiling, add presoaked rice in it and cook till its 90% done. Add salt in it and mix it.
In other pan, add rest of the oil and add dry red chilies, and onion in it and cook till onions are little brown.
Add tomatoes and slit green chilies and cook till tomatoes are mushy.
Add ginger garlic paste and all the powder masala and cook for a minute.
Add curd and mix it and add fry chap in it and cook till oil floats on top. Shut off the gas for the masala.
By this time, your rice will be done too. If not wait till its cooked
Take half of the cooked masala in one bowl, if your masala gravy is not warm, heat it up , THEN ONLY add half of the rice on top of the masala, sprinkle chopped coriander and mint leaves, you can add fried onions too.
Spread one tbsp. of that yellow color mix on rice.
Spread that masala, which you take it out in the bowl over the rice, cover the whole rice with that masala. After that add the leftover rice on top of that masala. More coriander leaves and mint and yellow color.
You can cover with aluminum foil or just the dough.
Put the flat pan or tava on gas and put the biryani pot on it.
Lower the flame and let it cook on dum for 10-15 minutes.
When time is done, carefully take out foil or dough , don't let the water goes in it.
Do not touch the biryani for 10-15 minutes. When its hot and you try to take it out, rice will break since its hot. and you will ruin the long basmati rice, so always have patience when cooking biryani.
Once it cool enough, take it out and serve it with simple raita or kachumber or as it is.