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Summary: Soya Chaap Dum Biryani: The royal magic of vegetarian taste

This Soya Chaap Dum Biryani is a perfect combination of taste, aroma and texture. Every biryani lover will definitely like this dish made with easy ingredients.

Soya Chaap Dum Biryani Recipe: Biryani lovers! Do you want to make something that is tasty, aromatic and full of ingredients easily found in every Indian kitchen? Then you have come to the right place! Today we are going to make Soya Chaap Dum Biryani. It’s not just a dish, it’s an experience. A celebration of spices, a beautiful blend of the aroma of rice and the texture of soya chaap. So buckle up, because together we are going to make a biryani that will blow away your taste buds.

Biryani, a beloved dish of India, has made its way into our hearts and stomachs for centuries. It is not just a rice dish; It is a symbol of history, culture and love. When we say ‘Dum Biryani’, it means that it has been cooked on slow flame, allowing all the flavors to meld together, and every grain tells a story in itself. And when soya chaap is added to it, it becomes a dream dish for vegetarians, giving a tough competition to non-vegetarian biryani. Soya chaap is known for its meat-like texture and amazing ability to absorb flavours, making it an ideal candidate for biryani.

For Soya Chaap:

500 Gram Soya Chaap frozen or fresh
2 tablespoons ginger-garlic paste
1 cup Curd
1 spoon chilli powder
1/2 spoon turmeric powder
1 spoon coriander powder
1/2 spoon spoon garam masala
salt as per taste
2 tbsp oil to fry

For rice:

500 Gram basmati rice
3-4 green cardamom
2 inches cinnamon stick
4-5 cloves
2-3 Bay leaf
1 tsp Shahi Jeera
salt as per taste
Water to cook rice

For the biryani layer:

2 large onions thinly sliced
1/2 cup mint leaves
1/2 cup green coriander
1/4 cup saffron soaked in milk
2 tablespoons Ghee
1/2 spoon garam masala
1/2 spoon biryani masala
few drops kewra water
few drops rose water
Flour to breathe

Step 1: Preparing Soya Chaap

First of all, we have to prepare the soya chaap. If you are using frozen soya chaap, let it come to room temperature or boil it for some time in hot water so that it becomes soft. Once it becomes soft, cut it into small pieces. If you want, you can remove it from the stick and cut it directly into pieces or fry it with the stick also.
Heat oil in a pan and fry the soya chaap pieces until they turn golden brown. Frying gives a nice texture to the soya chaap and it absorbs the spices of marination better. After frying, take them out on a kitchen towel to remove excess oil.

Step 2: Marinating the Soya Chaap

Now in a large bowl, mix curd, ginger-garlic paste, red chilli powder, turmeric powder, coriander powder, garam masala and salt. Beat this mixture well so that there are no lumps.
Now put the fried soya chaap pieces in this curd mixture and mix well, so that each piece gets coated well with the spices. Keep it in the refrigerator for at least 30 minutes or preferably for 2-3 hours so that the flavor penetrates properly. The longer you marinate it, the tastier the biryani will be!

Step 3: Preparing the Rice

Rice is the real hero in biryani! First, soak the basmati rice in water for 30 minutes. It helps in making the rice long and chewy.
Take enough water in a big vessel and add green cardamom, cinnamon, cloves, bay leaves, royal cumin and salt and boil it. When the water starts boiling, take out the soaked rice and put it in it. The rice has to be cooked only till 70-80% as it will be cooked the rest during dum. We do not have to overcook the rice, otherwise it will break. When the rice is almost cooked, drain it to remove excess water and keep it aside.

Step 4: Making the Birista (Fried Onions)

The barista is the lifeblood of biryani! Heat some oil in a deep pan. Cut the onion very thinly.
Fry the onions in hot oil until golden brown and crisp. Keep stirring it continuously so that it gets fried evenly from all sides. Once it turns golden, take it out on a kitchen towel to remove excess oil. It gives a wonderful taste and texture to the biryani.
Step 5: Assembling the Biryani Layers
Now comes the turn of adding layers of biryani, which makes it a real biryani. Take a big pot or pan with a heavy bottom. First of all, spread some ghee at the bottom so that the biryani does not stick.
Spread a layer of marinated soya chaap. Sprinkle some barista, mint leaves and green coriander over it.
Now spread a layer of cooked rice over the soya chaap. Spread the rice gently so that it does not break.
Again sprinkle barista, mint leaves and green coriander over this rice layer. If you want, you can also sprinkle some garam masala and biryani masala. Add saffron milk, kewra water and rose water slowly on this layer. This will give a wonderful aroma and color to the biryani. Similarly, layer the soya chaap and rice until all the ingredients are finished. There should be a layer of rice on top, which is generously sprinkled with Birista, mint, green coriander and saffron milk. Finally, spread some ghee on top.

Step 6: Steaming

Steaming is the most important part of biryani, it is the process that blends all the flavors together and cooks the rice completely.
Cover the vessel tightly with a heavy lid. If the lid is not sealing properly, you can seal the edges using flour. Knead the dough with water into a long strip and stick it around the lid and the edge of the vessel so that steam cannot escape. This ensures that the biryani will cook in its own steam, trapping the flavor and aroma inside.
Keep the rattan on medium flame for the first 5-7 minutes, then reduce the flame to very low. Let it cook on low flame for about 30-40 minutes. If you want, you can also keep a pan below so that the biryani does not burn from below.
Step 7: Serving
When the stew time is over, turn off the flame and leave the vessel for 10-15 minutes. This helps the biryani to set and the flavors to deepen. Now carefully break the seal of the dough and remove the lid. You will smell a wonderful aroma that will scent your entire house. Mix the biryani gently with a large spoon or a spatula, making sure that you are mixing it from bottom to top so that the layers of soya chaap and rice get mixed well. Be careful that the rice grains do not break.

Tips and Tricks

Quality of Curd: Use thick and fresh curd. Sour curd can spoil the taste of biryani. If the curd is a little thin, tie it in a cloth and hang it for some time so that the excess water gets drained out.
Selection of rice: Always use good quality Basmati rice. Its aroma and length are ideal for biryani.
Marinating time: The more you marinate soya chaap, the tastier it will be. If you have time, refrigerate it overnight.
Flame Control: The flame should be low during Dum. If the flame is high then the biryani may burn. Using a tawa is a good option.
Uses of Saffron: Saffron not only gives color to biryani but also gives a wonderful aroma. By soaking it in hot milk, both its color and aroma come out well.
Love with open hands: Love and patience are the most important ingredients when cooking. Biryani is a dish whose real taste comes only when prepared with patience.