Soya Chunks Biryani

Ingredients
50 gm soya chunks 3 cups  water 1 pinch salt 250 gm Basmati rice 1bay leaf 1 inch cinnamon 3  cloves 3 green cardamoms 3-4 mace strands 5 cups water salt to taste For gravy 4 tbsp  ghee 1/2 " cinnamon 3 cloves 3 green cardamoms 1 black cardamom 1star anise 1 bay leaf 1/2 tsp shahi jeera 1-1/2 cups thinly sliced onion 1 tbsp ginger-garlic paste ½ tsp  turmeric pdr 1/2 tsp cumin / jeera pdr 1 tsp Kashmir red chili pdr 1 tsp coriander/ dhania pdr 1/4 tsp  garam masala 1/8 tsp grated  nutmeg / nutmeg pdr 1/4 cup tomato puree 2 tbsp  mint leaves 2 tbsp coriander leaves chopped 1/2 cup  green peas 3/4 cup water salt to taste 1 cup coconut milk 1 tbsp kewra water   To Layer Biryani  2 tbsp  mint leaves 2 tbsp coriander leaves chopped 2 tbsp water saffron strands    Preparations Rinse the basmati rice thoroughly in water until the water is clear of starch. Soak the rice in 1-1/ 2 cups of water for 20 to 30 minutes. Later, drain the water and set aside Chop the onions into thin slices. Wash and chop the coriander leaves and mint leaves. In a large pot, add 5 cups of water and add bay leaf, cloves, cinnamon, green cardamoms, mace and salt. Bring the spiced water to a rolling boil on high heat, then add the rice. Reduce the heat to medium-high. Cook the rice grains until they are 75% done. Using a strainer, drain all the water. Rinse the rice gently in water and drain all the water. Cover the strainer and set the rice aside. In a strainer, rinse 1 cup of soya chunks a few times with water. Drain the water. Next, place the soya chunks, water and salt in a pan. Bring it to a boil and cook for 5 minutes. Drain the water, rinse the soya chunks in fresh water, and squeeze the chunks thoroughly to remove excess moisture and set aside. Take warm milk in a small bowl and add saffron strands, and set aside for 5-10 minutes. Heat ghee in a pot. Reduce the heat and add the whole spices, ie, tej patta, cinnamon, cloves, green cardamom, star anise, black cardamom and shahi jeera. Fry for a few seconds so that the spices crackle and release their flavours in the ghee. Add sliced onions, stirring often, and saute on a medium heat. Add a few punches of salt to quicken the process of cooking.  Cook until they are caramelised to a golden brown colour. Turn off the heat. Remove half of the onions and set aside. Add the ginger garlic paste and saute for a few seconds. Add the turmeric powder, Kashmir red chili powder, coriander powder, cumin powder, garam masala powder and grated nutmeg. Mix and saute for about a minute on low heat. Add tomato puree, mint leaves, and coriander leaves. Saute until the mixture releases oil from the sides. Add the prepared soya chunks, green peas and salt. Add water and mix well. Cover the pan and simmer on medium heat for 10 minutes. Switch off the heat and add coconut milk and kewra water or rose water. Mix and cook on low heat until the gravy simmers. Do not boil.   Layering of the Biryani Remove half of the gravy from the pan and set it aside. Spread half the rice evenly over the gravy in the pan. Repeat with gravy, and remaining rice/ Sprinkle the caramelised onions and chopped mint leaves all over. Pour the saffron-infused milk all over the rice. Seal the pan tightly with foil and cover it with a lid with a weight over it.   Dum Cooking Place the pot on a skillet or heavy tawa and cook the biryani for minutes on medium-high heat. Then reduce the heat and cook for 30 to 35 minutes. Lightly fork the biryani to check if no water is left on the bottom; if there is water left, cook for another 5 minutes.  Serve how with cucumber raita, roasted papad to complete the meal.   https://gscrochetdesigns.blogspot.com. one can see my crochet creations   https://kneereplacement-stickclub.blogspot.com. for info on knee replacement https://cancersupportindia.blogspot.com  for info on cancer and health related topics https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs