Ingredients

• 20 - soya nuggets
• 1 cup - basmati rice
• 1/2 cup - curd (well beaten)
• 1 medium sized - onion, finely chopped
• 2 cups - water
• 2 tbsp - ghee
• for seasoning: 2 tsp - tandoori masala
• 5 - cloves
• 5 - pepper corns
• 2 - cardamom
• 1 tsp - kesar food colour or 5-6 - kesar soaked in a few drops of water
• 1 tsp - red chili powder
• 6 - cashews, cut into half
• 6 - raisins
• salt to taste
• for garnishing: Chopped coriander
• deep fried onion strips
• tomato rose flower

How to Make Nutrela biryani

• Soak rice and soya nuggets for some time.
• In a saucepan or kadai, heat 1 tbsp of ghee and add the finely chopped onion and fry it till it is golden brown.
• To the onion add the pre-soaked soya nuggets and fry till the sizzling stops.
• Add the tandoori masala and red chilli powder and fry till the mixture blends well with the soya.
• Add salt and curd to the soya and keep this mixture off the gas in a corner for the moment.
• While doing the soya mixture, simultaneously you can heat another vessel and add the remaining tbsp of ghee.
• Add the other dry seasoning like cardamom, cloves, pepper corn, cashews and raisins.
• Add pre-soaked and drained basmati rice and fry it till each grain has been coated with ghee.
• Add 2 cups of water, salt and cook the rice till all the water has been drained out.
• Grease a square baking dish and set the oven temperature to 350 F.
• Layer the rice and soya mixture one after the other and sprinkle the food colour or kesar on every layer of the rice.
• Cover this dish with a lid and seal the ends with aluminium foil and bake it in the oven for 15-20 mins or till the rice is completely cooked.
• Finally garnish the biryani with coriander, a tomato flower and some fried onions strips.