Soy kheema and vegetable biriyani

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  1. Soak 1.5 cup of basmathi rice in water for 30 minutes. Drain & keep aside.
  2. Soak 1 cup of soy granules in hot salted water for 30 minutes. Squeeze the water from the granules. Wash the granules & squeeze again.
  3. For the soy-vegetable masala, heat 1 tbsp of ghee & add 2 cups of thinly sliced onions,  1-2 greenchillies, 4 big garlic cloves (pounded), 1 tsp of pounded ginger, a few torn curry leaves , a pinch of salt & cook till the onions turn golden brown in colour. Add 1 heaping tsp of coriander powder, 1/2 tsp of red chilly powder, 1/4 tsp of turmeric powder, 1/4 tsp of cumin powder & fry for 2 minutes on low heat. Add 1 big carrot (finely chopped), 1/2 cup of finely chopped french beans, 1/2 cup of cubed green capsicum & fry for 10 minutes adding 1/2 tsp of salt. Add the prepared soykheema , 1/4 cup of water & cover cook on low heat for 10 minutes. Add 1/4 cup of chopped cilantro, 1/4 cup of mint leaves, 1 tsp of garam masala powder & cover cook on low heat for 5 minutes. Add 1/2 cup of beaten curd & mix. Check for salt & cover cook on low heat for 5 minutes. Add 1/2 cup of chopped tomato & cover cook for 5 minutes more. Remove form heat. This is the masala mixture.

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  1. Soak a pinch of saffron strands in 1/8 cup of warm milk.
  2. Heat 1 tbsp of ghee and add 1 bayleaf, 2 cloves, 2 cardamom & 1″ cinnamon. Add the rice & fry for 3-4 minutes on medium high heat. Add 3 cups of boiling water+ 1.5 tsp of salt. Cover cook on low heat for 10 minutes. Add 1 medium onion ( thinly sliced & deep fried till crisp & golden brown) + 2 tbsps of toasted cashews to the cooked rice & mix carefully.
  3. Preheat the oven to 180C.
  4. In a dum pot, put half of the prepared rice. Pour half of the saffron flavoured milk over the rice. Put the veggie soy mixture on top of the rice. Arrange the remaining cooked rice over the soy masala layer. Pour the left over saffron milk over the rice. Cover the dum pot tightly with a foil.
  5. Bake at 180C for 20 minutes.
  6. Serve hot with any pickle of your choice.
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