Soy-chunk Biryani with cucumber-raita and fruits (Lunch-box Idea3)

We often feel that biryani takes lot of time to cook and that the process is tiresome. But we can prepare biryani in a manner similar to pulao and it makes a perfect lunch-box recipe. Add soya-chunks and lots of veggies to make it healthy.

Ingredients:

Basmati/regular rice – 1 cup (soaked in water for about 10-15 mins, optional)

Cumin seeds/jeera – 1 tbsp

Bay leaf – 1

Green chilli – 3-4 (slit lengthwise)

Star anise – 1

Mace/javitri – 1

Cloves – 3-4

Cinnamon – 1 inch piece

Peppercorns – 4-5

Onion – 1 cup (cut into thin long pieces)

Cauliflower florets, Carrot, Beetroot – ½ cup each (cut into slightly thick and long pieces)

Peas/mutter, Corn kernels – ¼ cup each

Mini soy chunks – ¼ cup

Biryani masala powder – 4 tbsp

Oil – 1 tsp

Salt – to taste

Procedure:

1. Heat oil in a pan and add jeera, bay leaf, star anise, mace, cinnamon, green chilli, onions and fry for 2 minutes.
2. Add the vegetables and soy chunks and fry for about 3-5 minutes.
3. Now add the biryani masala and combine well.
4. Add the drained rice and fry for a good 2-3 minutes.
5. Remove from heat, add 1.5 cups water, salt to taste and pressure cook it on high flame.
6. Serve with cucumber/boondi raita and salan gravy.

Pack this with cucumber or boondi or even a simple onion raita and some fruits on the side. It makes a simple and perfect lunch-box meal 🙂

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