Soak the soya nuggets in boiling water for 20 minutes.
Squeeze the water out of the soya nuggets.
Lightly roast the spices for the masala on low warmth for 2 mins or till healted via.
Remove and grind to the best powder.
In a large bowl whisk the yoghurt, biryani masala, Kashmiri red chili powder, mint and coriander leaves and and mix properly.
Add soaked soya nuggets to the yogurt mixture and mix lightly. Let it marinate for 1/2 an hour.
Heat 2 cups oil in a pan.
Add 2 finely sliced onions to medium hot oil and fry until golden.
Remove on an absorbent paper.
Heat oil and ghee in a pan and add caraway seeds, green cardamoms and bay leaves and sauté for 30 seconds.
Add 2 thinly slice onions and sauté until golden in color.
Add marinated soya nuggets with all of the combination and saute for three-4 minutes till the soya nuggets emerge as smooth and supply out moisture.
Bring to boil 8 cups of water with 3tsp salt and the whole spices cited for the rice. Add the rice and cook dinner till 1/2 carried out.
Drain the rice and reserve 1 cup of the drained liquid.
In a wide bottomed pan, spread half of the rice and cowl with a layer of the cooked soya nuggets. Cover with the last rice. Add the reserved ½ cup liquid.
Add saffron strands soaked in warm milk.
Dot the rice with butter.
Sprinkle rose water and kewra water on pinnacle.
Cover with a good lid and seal with dough.
Put the pan on excessive warmth for 5 mins after which on very low flame for 20 minutes.
Remove from fireplace and let stand for 15 minutes earlier than opening the seal.
Using a fork fluff the rice gently.
Garnish with caramelized golden onions slices to serve.
