Soya Dum Biryani

PREPARATION

1. In a bowl, add 70 grams soya chunks and 500 milliliters hot water. Soak for 10 - 15 minutes.
2. Once soaked, squeeze out excess water from the soya chunks and transfer them to a mixing bowl. Add 150 grams potatoes, 70 grams boiled green peas, 80 grams carrots, 160 grams yogurt, 1 teaspoon ginger garlic paste, 1 tablespoon green chili, 1/4 teaspoon turmeric, 1 teaspoon red chili, 1 teaspoon biryani masala, 1 teaspoon salt, 20 grams fried onions, 35 milliliters leftover onion oil, 2 grams coriander, and 2 grams mint leaves. Mix well to combine and marinate for 30 minutes. 
3. In another bowl, add 220 grams Noor-e jannat premix basmati rice and 600 milliliters water. Soak for 15 minutes.
4. Once soaked, drain the rice and keep aside.
5. Boil 1 litre water in a skillet. Add 1 bay leaf, 2 green cardamom, 1 star anise, 1/4 teaspoon black peppercorns, 2 lemon slices, 1 teaspoon salt, and the soaked rice. Stir and boil for 7 - 8 minutes.
6. Heat 2 tablespoons ghee in skillet. Add the marinated soya chunks and stir well. Cover and cook for 7 - 8 minutes.
7. Remove the lid and stir well. add 60 grams tomato slices, 2 tablespoons fried onions, 2 tablespoons mint leaves, 1 tablespoon coriander. Spread evenly and layer with the partially cooked rice.
8.  Top with 1 tablespoon ghee, 2 tablespoon mint leaves, 2 tablespoon coriander, 2 tablespoons fried onions, and 35 milliliters saffron milk. Cover the skillet with aluminium foil, place the lid on top, and cook on low heat for 7–8 minutes.
9. Once cooked, remove the lid and the foil. Mix the biryani and remove from heat.
10. Serve hot.