Soya Chunks Biriyani

The day before yesterday my sweet little girl woke up in the morning asking for Chicken Biriyani from no where :) , i really feel sweet when my little princess asks me to make anything special. But on that particular day, we had no Chicken left to make any Biriyani.  Well, i have had similar situations before too, and im  a bit smart enough to  stock up my pantry with the Vegan Chicken - Soya Chunks. And i've never been complained for that too... she lovess it.

I would say this is the bestest  and the easiest Soya Chuncks Biriyani ever. I add in  it a good amount of veggies to accompany the Soya Chunks. I make this in the usual method that we make Biriyani at home, but the addition of Coconut Milk was inspired from my friend Abi, and it seemed to make the Biriyani to taste from Very Good to Awesome. :)

Soya Chunks Biriyani

Ingredients:
1 cup Basmati Rice
1 cup Soya Chunks (soaked in hot water- wash and squeeze out the water  )
1 cup Vegetables ( potatoes, carrots , beans, green peas )
1/2 Onion (medium - sliced )
1 Tomato ( chopped )
2 Green Chili
1 tbsp Ginger- Garlic Paste
3/4 cup Coriander & Mint leaves ( packed )
1/2 cup Coconut Milk
Oil
Salt to taste

Spice Powders
1 tsp Red Chili Powder
1 tsp Coriander Powder
1/2 tsp Turmeric Powder

Whole Spices
1" Cinnamon Sticks
1/2 Star Anise Seed
1/2 tsp Fennel Seeds
2 Cloves
1 small strand of Javitri ( it really makes a difference , but DO NOT add more )

Method:
Heat oil in a Pressure Cooker add in the whole spices- saute, add in onions and saute until translucent, in between add in the ginger- garlic paste &; green chilies, saute until the raw smell is gone add in tomatoes and saute.
Add in spice powders and saute for 2-3 mins, put in chopped coriander & Mint, saute until it wilts.
Add in soya chunks & veggies and cook until half done.
Add in Rice and mix well,  pour in 1 1/2 cups of Warm Water  + Coconut milk and let it cook  on medium heat until the rice gets a 1/2 done, but still with JUST enough water to cook the rice.
Close the pressure cooker lid and set the timer to 10 - 15 mins on medium to low heat.
As soon as the timer beeps, take it off from heat,  let it rest for 5 mins, open the lid.
Serve hot with Raita, pickle.