- Soya granules – 50 grams
- Green Pea – 100 grams
- Refined oil – 4 tablespoon
- Cumin Seeds – ½ teaspoon
- Tomato – 1 medium sized (¬¬Chopped)
- Bay leaf – 1 piece
- Turmeric powder – 1 teaspoon
- Red chili powder – 1 teaspoon
- Ginger – Garlic paste – 3 teaspoon
- Garam masala – ½ teaspoon
- Meat masala – 1 teaspoon (Optional)
- Cumin Powder –1 teaspoon
- Salt – as per your taste
- Biryani essence – 2 drops (Optional)
- Coriander Leaves – ¼ cup (Chopped)
Take a cup of hot water and soak the soya granules for 10 mintues. After 10 mintues, sqeeze the soya granules to drain the excess water and keep aside.
Heat 2 tablespoon of oil in a karahi/ pan and add these soya granules. Sauté on medium flame for about 2 mintues……This will turn them crunchy from outside but soft inside. Take out the soya granules and keep on a plate.
In the same pan add the remaining oil and heat it. Add the cumin seeds along with bay leaves and let it splutter. Follow it with chopped onions and fry the onions till they start turning brown.
Now add ginger garlic paste and tomatoes and fry till the tomatoes turn soft. Add Cumin powder, Turmeric powder, Red chili powder and meat masala and fry till the masala starts turning oil from sides.
At last add the green peas, soya granules, salt, garma masala, half of chopped coriander leaves (Cooked coriander will enhance the taste) and 1 cup of water and mix. Let the gravy simmer on low flame for about 10 mintues.
Check the seasoning and add the Biryani essence. If there is excess water then increase the flame and evaporate the water.
Garnish with remaining coriander leaves and the serve hot.
If you are not using meat masala then increase the Garam Masala powder to 1 teaspoon
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