Soya Nugget Biryani

Ingredients:

For the Rice:

• 1 ½ cups basmati rice
  
• 3 cups water
  
• 2-3 cloves
  
• 2-3 green cardamom pods
  
• 1 bay leaf
  
• 1 cinnamon stick
• Salt (to taste)

For the Soya Nugget Gravy:

• 1 cup soya nuggets
  
• 1 large onion (thinly sliced)
  
• 2 tomatoes (chopped)
  
• 1 tablespoon ginger-garlic paste
  
• 2-3 green chilies (slit)
  
• ½ cup yogurt (whisked)
  
• 1 tablespoon biryani masala
  
• 1 teaspoon red chili powder
  
• 1 teaspoon turmeric powder
  
• 1 teaspoon garam masala
  
• 1 teaspoon coriander powder
  
• Fresh coriander leaves (chopped for garnish)
  
• Fresh mint leaves (chopped for garnish)
  
• 2 tablespoons ghee/oil
  
• Salt (to taste)

For Frying:

• ¼ cup fried onions (for garnish)
  
• Handful of mint leaves (for garnish)

Instructions:

Step 1: Prepare the Rice

1. Rinse the rice thoroughly under cold water and soak it for 20-30 minutes.
   
2. In a large pot, bring 3 cups of water to a boil. Add the whole spices (cloves, cardamom, bay leaf, cinnamon stick) and salt.
3. Add the soaked rice to the boiling water. Cook until the rice is 70-80% cooked (do not overcook). Drain the rice and set it aside.

Step 2: Prepare the Soya Nugget Gravy

1. In a pan, bring water to a boil and add the soya nuggets. Cook them for 5-7 minutes until they soften. Drain and squeeze out any excess water. Set aside.
   
2. In a large pan, heat 2 tablespoons of ghee/oil. Add the thinly sliced onions and sauté until golden brown and crispy. Remove half for garnish.
   
3. Add the ginger-garlic paste and slit green chilies. Sauté for 1-2 minutes.
   
4. Add chopped tomatoes and cook until they soften.
   
5. Add the cooked soya nuggets, yogurt, biryani masala, red chili powder, turmeric powder, coriander powder, and salt. Stir well and cook the gravy for another 5-7 minutes.
6. Add garam masala and mix well. Remove from heat and set aside.

Step 3: Layering the Biryani

1. In a large pot or biryani vessel, spread a layer of the soya nugget gravy.
   
2. Add a layer of the cooked rice over the gravy.
   
3. Garnish with fresh coriander leaves, mint leaves, and fried onions.
   
4. Repeat the layering process until all the rice and gravy are used up.
5. Cover the pot with a tight-fitting lid. You can seal the edges with dough for a better seal (optional).

Step 4: Dum Cooking

1. Cook the biryani on low heat for 15-20 minutes (dum style), allowing the flavors to meld together.
2. Once done, remove from heat and let it rest for 5 minutes before opening the lid.

Step 5: Serving

1. Gently fluff the rice with a fork.
2. Serve your Soya Nugget Biryani hot with raita, salad, or a side of your choice.

Tips:

• You can add fried cashews and raisins for an extra crunch and sweetness.
  
• Use ghee instead of oil for a richer flavor and fragrance.
• For a smoky flavor, you can do dham (smoking) by placing a small piece of charcoal in a small bowl, heating it, and placing it in the biryani for a few minutes.

Enjoy your protein-packed, flavorful Soya Nugget Biryani!