Soya Biryani

Ingredients

• Aloo - 7 kg
• Basmati Rice - 7 Kg 
• Tomato - 3 Kg
• Onion - 4 Kg
• Ghee - 1 Kg
• Biryani Masala - 200 gms
• Curd - 3 Kg
• Milk - 1 Lt
• Dhaniya Powder - 100 gms
• Jeera Powder - 100 gms
• Saunf - 50 gms
• Dalchini - 20 gms
• Jaiphal - 2-3
• Tejpatta - few leaves
• Shah Jeera - 100 gms
• Kothmbir - 3 big
• Chillies - 200 gms
• Chilli powder - 100 gms
• Pepper - 50 gms
• Atta - little for covering the vessel (dum)

Preparation

• First step is to make birista. Slice onions
• Put lots of oil and heat on high flame
• Put sliced onions and keep stirring
• Onions will be translucent, then after quite some time start getting brown
• When all the onions get brown, then reduce the flame to medium and continue stirring
• Onion will start getting brown and crispy. Then remove and squeeze to remove excess oil. Then spread the mix and get to cool. Birista is ready
• Soak rice in water for around 1 hour
• Fill water in a vessel and  add tejpatta, dalchini, shah jeera, jeera, pepper and oil. Bring it to boil
• Add rice and cook till 85%. Remove rice from water and keep aside.
• Grind chillies, kothmbir, little onion and add water to make paste
• Cut potato in large pieces. 
• Add jeera, shah jeera, chilli powder, above paste, jaiphal, dalchini, pepper, saunf, tejpatta, tomato puree, lots of oil, salt and mix
• Heat on medium flame 
• Potatoes should become soft and must have soaked the gravy.
• Add soya and mix
• Add rice layer by layer and add kaju and ghee in between layers
• Mix milk, turmeric, biryani masala, rice water stock and oil/ghee and add to above layers
• Mix atta with water and put flour covering on the vessel so that the vessel will get tightly covered with a lid
• Heat on high flame for 15-20 mins and switch off gas