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For Biryani-

  • 1 cup Soya pieces
  • 1.5 cups Basmati rice
  • 3-4 Onions sliced
  • 4 Tomatoes diced
  • 3 Potatoes
  • 1/2 cup Soy yoghurt (non-dairy curd)
  • 1 tbsp Ginger garlic paste
  • Whole spices- 3 bayleafs, 4 cardamons, 2 cinnamon sticks, 4 peppercorns, 4 cloves, 1 black cardamon, cumin seeds
  • Spice powders- 1/2 tsp turmeric, 1 tsp chilly, 1 tsp coriander, 1 tsp garam masala
  • Coriander & mint leaves
  • 3-4 green chillies
  • Lime
  • Salt
  • Oil
  • Kesar (saffron strands)
  • Water


For Rice –
  1. Soak basmati rice for 15-20 mins.
  2. Boil water and add a tsp of oil, 1 tsp of lemon juice.
  3. Add 1 bayleaf, 2 cardamons, 2 cloves, 1 cinnamon stick, 4 peppercorns, 1/4 tsp cumin seeds, salt.
  4. Once the rice cooks, strain the water & keep aside. Don’t overcook.
For Soya Biryani-
  1. Soak soya pieces in lightly salted hot water for 15-20 mins. Once cool, squeeze the water out. Keep aside.
  2. Heat oil in a vessel. Add 2 bayleafs, 2 cloves, 2 green cardamoms, 1 black cardamon, 1 cinnamon stick, cumin seeds.
  3. Add onions. Fry till brown. Keep some aside for garnish (this can also be fried separately later)
  4. Add ginger-garlic paste. Fry for few secs.
  5. Add soya pieces. Saute for a min or so.
  6. Add the spice powders. Saute.
  7. Add 3 chopped tomatoes. Cook till soft. Add little water as needed for gravy.
  8. Add 1/2 cup soy curd. Mix well, let it simmer for 5 mins.
  9. Fry the potatoes slightly and add. Cook till soft. There should be a little gravy.
  10. Add salt to taste & few drops lime juice.
  11. Add chopped mint & coriander leaves & 3-4 green chillies.
  12. Add the rice over this soya gravy layer.
  13. Sprinkle kesar water over the top. (Saffron strands soaked in little warm water).
  14. Garnish with coriander & mint leaves.
  15. Cover & keep on low heat for 10 mins. Shut off gas and keep vessel closed for another 10 mins.
For Soycurd Raita-
  1. Whisk 1/2 cup soy yoghurt.
  2. Add 1 chopped onion, 1 chopped tomato, black salt.
  3. Sprinkle 1/4 tsp cumin powder, pinch of chilly powder.
  4. Garnish with coriander leaves.


Vezlay soya vegget has been used in this recipe. Any soya chunks can be used.



Vanessa believes in conscious & compassionate living. She follows a plant-based lifestyle and loves to be creative. She shares recipes on her page The Vanilla Vegan to show others the simplicity of plant-based living.

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