Nutrela biryani

Recipe by
Total Time:
45-60 minutes
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Medium

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  • 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.