OPOS Soya - Mushroom Biriyani
Just the word transports you into a euphoria. The perfect Biriyani is a treat to your senses - both visually and to the taste buds. I would wonder at the way friends and relatives go dreamy at the thought of a Biriyani.
So much emotion over the Biriyani? It did make me think if it was really worth it at all. After this one, let me tell you, I'm in that queue. Do watch the video by Mr. Rama Krishnan which will help you understand the techniques used.
The varieties are numerous; each with its own twist. To each his own. Here is my Soya chunks and Mushroom Biriyani.
Basmati Rice - 1 cup, soaked for 1/2 hour
Soya Chunks - 1/2 cup, soak in hot water (while you prepare the remaining ingredients)
Mushrooms - 2 cups, chopped into thick slices
Curds - 3/4 cup
Green Chilli - 1, slit
Fried Onions* - 1/4 cup
Salt - 1/2 teaspoon
Chilli Powder - 1/2 teaspoon
Garam Masala - 1/2 teaspoon (or use Biriyani Masala)
Mix the chopped mushrooms and drained soya chunks with all the masala powders, fried onion, and beaten curds.
Layer 1: 5 teaspoon water + 1 teaspoon ghee + 1 bay leaf + 1 bit cinnamon + 1 clove + 1 crushed cardamom
Layer 2: 1 chopped tomato + half of the prepared vegetables
Layer 3: soaked and drained rice + 1/4 cup roughly chopped mint leaves
Layer 4: the remaining portion of the marinated vegetables
Layer 5: gently add in 1/4 cup water from the sides without disturbing the layers.
Pressure cook on high for 2 whistles. Allow pressure to settle and open cooker.
Mix gently and serve with Raitha of your choice.
Fried Onions* - Slice 1 onion thinly and fry them in oil until lightly browned.
There is an OPOS staple that can be done in a jiffy. Will upload soon.