Veg Keema Biryani ~ Desi Fusion Twist

Keema Biryani is one of the most favorite biryani among nawabis. It is usually made with minced meat.

Here in my kitchen, I replaced meat with soya chunks which is a vegetarian version of minced meat.

So lets start with the recipe.

Ingredients:
For Biryani Rice:
Basmathi rice : 1 cup
Water : 2 cup to soak rice 2 cups to cook rice
Tadka for Biryani Rice
Oil : 1 tblspn
Elichi /Cardamom : 2
Laung / Cloves : 2
Bay leaves : 1
Shajeera / Caraway seeds : 1/2 tspn
Dalchini / Cinnamon : 1 inch
Green Chilies : 1 or 2 slit
Salt : As per taste
Javithri / Mace petal : 1
Biryani flowe : 1
Mint leaves : Few
For Soya
Soya chunks : 1/2 Cup
Tomatoes : 2 large size
Red chilies : 3 to 4
Water : 2 cups
Butter : 1/2 tblspn
Oil : 1/2 tblspn
Turmeric : 1/4 tspn
Ginger garlic paste : 1/4 or more
Salt : As per your taste
Red Chilly powder : 2 tspn or as per your taste.
Garam Masala : 1/4 tspn
Cumin seeds powder : 1/2 tspn
For layerings
Mint leaves : Hand full
Coriander leaves : 1/4th cup chopped.
Fried onions : 1/2 cup
Rose water or kewra water : 1 tblspn
Safron milk : 1 Tblspn (Add 1 pinch of saffron in 1 tblspn of milk and let it rest)

Method :

For cooking Biryani Rice

Wash and soak basmati rice for 20 mins
Now place a deep bottom utensil on medium flame and add water. Let it boil.

Place one more pan on medium flame, add oil to it.
Now add shajeera, elaichi, dalchini, laung, bay leaf, javithri, biryani flower and slit green chilies.
Let them splutter and fry for 3 to 4 mins.

Now pour entire tadka including oil in boiling water.

Add basmati rice to boiling water and stir gently.

Turn the flame to high and let it cook.
Once rice is cooked to 80%, strain water using a sift.
Keep cooked rice aside.

For Soya

Place a bowl on medium flame, add 2 to cups of water, tomatoes and dry red chilies.

Let it cook on medium flame for about 15 to 20 mins
You can see the skin of tomatoes peeling off. At this point turn off the flame and let it rest until it comes down to room temperature.
Remove tomatoes and red chilies from water and transfer them into a blender.

Save water and soak soya chunks in it for about 5 mins

Meanwhile blend tomatoes and red chilies into puree.

For cooking biryani and layering basmati rice

Take biryani handi or v.small lagan.
Place it on a medium flame, add butter and oil.

Let butter melt, then add sajeera, elaichi, dalchini, bay leaf, and laung.
Let whole masala fry for 2 mins, then add chopped onions.
Saute onions and let them cook until they turn translucent.
Now add soaked soya chunks and saute them.

Let it cook for 2 mins, then add turmeric, ginger garlic paste, and saute again.

Close the lid and let it cook for 3 mins on low flame.
Now add tomato and red chilies puree and saute on medium flame for about 2 mins. (Make sure there is more than enough gravy. In case gravy tends to evaporate or thicken up add little water)

Add red chilly powder, coriander seeds powder and garam masala. Mix well, close the lid and let it cook for about 2 mins.

Biryani Rice Layering

Add half of the 80% cooked basmati rice over soya chunks.

Pour 1/2 tblpsn rose or kewra water, spread half of the fried onions, half of the chopped corinder leaves, half of the mint leaves, half of kesar milk, few drops of lemon juice.
Now spread remaining basmati rice and repeat the above process.

Close the lid and let it cook cook on high flame for 3 mins.

Now remove biryani handi or lagan from flame and place a tawa on flame.
Place biryani handi or lagan on tawa and reduce the flame to low to medium.

Let it cook for about 5 to 6 mins.
Check if biryani is cooked by gently moving rice away from the walls of handi or lagan. If it is Perfectly cooked the bottom of the pan will be semi dry, if it is overly cooked, bottom of handi or lagan may burn, if it is not cooked, you can see moisture from gravy on bottom of the pan.