Soy Sindhi Biryani
Yash dani
4
30 minutes
45 minutes
Indian
Lunch / Dinner
Soy Sindhi Biryani is a hearty, flavour-packed vegetarian twist on the classic Sindhi favourite. Made with aromatic basmati rice layered over a rich, spiced masala, this dish features protein-rich pea granules that absorb all the bold flavours beautifully. Cooked with onions, tomatoes, curd, and fragrant Sindhi biryani masala, every layer is infused with warmth and depth. Finished with saffron milk, fresh coriander, and mint leaves, the biryani is slow-cooked to perfection. Served hot with raita, Soy Sindhi Biryani is a wholesome, satisfying meal that brings together tradition, nutrition, and indulgent taste.
Ingredients
Basmati Rice (soaked and cooked)
4 Onions (finely sliced)
2 Tomatoes (medium diced)
4 Green Chillies
3 tbsp Curd
3 tbsp Oil
2 tbsp Ghee
2 tbsp Sindhi Biryani Masala
1 cup Pea Protein Granules
Coriander Leaves
Mint Leaves
2 tbsp Saffron Milk
Directions
In a bowl rehydrate Pea Protein Granules according to directions on the packet.
In a handi heat oil, add onions and stir until brown in colour.
Now add tomato, Sindhi Biryani Masala and cook for 5 minutes.
Add rehydrated Pea Protein Granules and cook well for 5-7 minutes. Add curd and cook for 10 minutes.
Add carrot, beans, baby potato and mix well.
Now layer the cooked basmati rice and top with ghee, saffron milk, coriander leaves, mint leaves and fried onions.
Cover the handi with a lid and let it cook on medium flame for 15 minutes.
Serve hot, with raita, and enjoy!