मात्र 90/- रुपये में ऐसा कॉम्बो है जो पूरी दिल्ली में नहीं मिलेगा😬

Ingredients

• 1 cup Basmati Rice (rinsed and soaked for 20 minutes)
• 200 g Soy Chaap (cut into bite‑size pieces)
• 1/2 cup Plain Yogurt (for marinating soy chaap)
• 2 medium Tomatoes (finely chopped)
• 1 large Onion (thinly sliced; reserve half for frying)
• 4 pieces Garlic Cloves (minced)
• 1 inch Ginger (grated)
• 2 pieces Green Chilies (slit lengthwise)
• 1/2 tsp Turmeric Powder
• 1 tsp Red Chili Powder
• 1 tsp Garam Masala
• 1 tsp Biryani Masala
• 3 tbsp Oil (vegetable or canola oil)
• 2 tbsp Heavy Cream (adds richness to the gravy)
• 2 tbsp Fresh Coriander Leaves (chopped)
• 1 tbsp Fresh Mint Leaves (chopped)
• 1/4 cup Fried Onions (store‑bought or homemade)
• 1/2 cup Cucumber (grated)
• 1/2 tsp Cumin Powder
• to taste Salt

Instructions

1. Marinate Soy Chaap

   In a mixing bowl combine soy chaap pieces with yogurt, 1/2 tsp turmeric, 1 tsp red chili powder, 1 tsp garam masala, and salt. Mix well and let it rest for 15 minutes.

   Time: PT15M

2. Parboil Basmati Rice

   Rinse the soaked rice until water runs clear. Bring a large pot of water to a boil, add a pinch of salt and the rice. Cook for about 8‑10 minutes until the grains are 70% done, then drain.

   Time: PT12M

   Temperature: 100°C

3. Prepare Tomato‑Onion Gravy

   Heat oil in a deep skillet over medium heat. Add half of the sliced onion and fry until deep golden brown. Remove half for garnish. To the remaining onions add ginger‑garlic paste, slit green chilies, and sauté 2 minutes. Add chopped tomatoes, 1 tsp biryani masala, and cook until oil separates, about 8 minutes.

   Time: PT15M

4. Cook Soy Chaap in Gravy

   Add the marinated soy chaap to the gravy, stir to coat, and cook on low heat for 8‑10 minutes until the soy chaap is heated through and the gravy thickens. Finish with 2 tbsp heavy cream and stir gently.

   Time: PT10M

5. Layer and Dum Biryani

   In the large pot, spread a layer of the cooked rice, then a layer of the soy chaap gravy, sprinkle fried onions, chopped coriander, and mint. Repeat the layers, ending with rice on top. Cover tightly with a lid (or seal with foil) and cook on very low heat for 15 minutes (dum).

   Time: PT15M

   Temperature: low heat

6. Prepare Cucumber Raita

   In a bowl combine yogurt, grated cucumber, 1/2 tsp cumin powder, salt to taste, and chopped coriander. Mix well and chill.

   Time: PT5M

7. Serve the Combo

   Gently fluff the biryani, plate a generous portion, drizzle extra gravy on top, and serve with a glass of cucumber raita on the side.

   Time: PT5M

Nutrition Facts

Calories

560

Protein

20g

Carbohydrates

80g

Fat

15g

Fiber

5g