Ingredients

10 to 12 Organic Nation’s Soya Chaap,

1 cup basmati rice

2 onions thinly sliced

4 tomatoes pureed

2 tab;lespoon ginger garlic paste

4 green chillies chopped

1 cinnamon stick

2 green cardamom

1 black cardamom

1 star anise

2 bay leaves

2 tablespoon biryani masala

1 teaspoon garam masala

½ teaspoon turmeric powder

2 teaspoon coriander powder

2 teaspoon chilli powder

Organic Nation’s Himalayan pink rock salt to taste

¼ cup coriander and mint leaves chopped

¼ cup milk

8 - 10 saffron strands

4 tablespoon ghee

½ cup oil

2-3 drops kewra

Water as required

Recipe:

●        In a big pot boil 4 cups of water, add oil, salt, and whole spices to it

●        Once the water boils, add washed and drained rice to it. Cook until the rice is done 90% and drain it.

●        Heat oil in a pan and fry the Organic Nation’s soya chaap till it's crisp on both sides.

●        In warm milk add saffron strands.

●        Fry the onions, and keep aside a few onions. In the remaining onions add ginger garlic paste and saute for a minute.

●        Now add all spices, salt and tomato puree, cook till oil separates.

●        Add fried soya chaap to it and then add ¼ cup water to it.

●        Add cooked rice over the chaap mixture, drizzle saffron milk, chopped coriander and mint leaves. Sprinkle the saved fried onion and some ghee.

●        Keep the flame low and cover it and cook

●        Remove from heat and gently mix the rice with chaap masala. Add the kewra drops.

●        Serve with raita and chutney.