Firstly, in a saucepan take enough water and add 1 tsp salt.

Once the water comes to a boil, add 1 cup soya chunks. I have used small-sized (nano sized) soya chunks.

Boil for 5 minutes or until the soya chunks are cooked well.

Drain off the soya and squeeze the water. This helps the soya chunks to absorb masala while marinating. Keep aside.

In a large bowl take ¾ cup curd, ¼ tsp turmeric, ½ tsp chilli powder, 2 tbsp biryani masala, 1 tsp ginger garlic paste, ½ tsp salt and 2 tsp oil.

Mix well making sure all the spices are well combined.

Add 1 potato, 1 carrot, 2 tbsp peas, 10 beans, 10 mushroom, boiled soya, 2 tbsp coriander and 2 tbsp mint.

Mix well making sure everything is well combined.

Cover and marinate for 30 minutes.

In a cooker heat 2 tbsp ghee, 2 tbsp oil and 1 tsp cumin. Saute until the cumin turns aromatic.

Add 1 onion and saute until the onion turns golden brown.

Also, add ½ capsicum and saute slightly.

Further, add marinated vegetables and cook until the oil separates from the sides.

Spread 1 cup basmati rice uniformly over the vegetables. Make sure to soak the rice for 20 minutes.

Also top with 2 tbsp coriander, 2 tbsp mint, 2 chilli, 2 tbsp fried onion, 1 tbsp ghee, ½ tsp salt and 1 tsp biryani masala.

Pour in 1½ cup water from the sides.

Cover and pressure cook for 2 whistles on the medium flame.

Once the pressure settles down, transfer it to the large vessel and allow it to cool slightly.

Finally, enjoy Soya Biryani with raita.