Soya Chunks Veg Biryani

Soya chunks (alternatively called as meal maker in India) is a good source of protein especially considered as a best replacement for meat based proteins.
With no sufficient vegetables at hand, a Sunday meal can still be a special one if you have soya chunks with all the spicy masala's added along. I prepared this soya chunks biryani with a slight variation from my usual vegetable biryani. I learned making myself biryani since my 8th standard and my dad really used to loved my biryani preparation. I love rice preparations when it comes to vegetable pulao to biryani or even a bisibelebath. Try making this biryani and I am sure you will love it :) 
The below measurement of ingredients serves 9 people.

Basmati Rice/ Sona masuri- 3 cups (Wash the rice and soak it for 30 mins)
1 cup soya chunks
8-9 medium Onions finely chopped
4 deseeded tomatoes finely chopped
8 green chilli chooped
2 carrot small cubes
Garlic 15 flakes smashed well
Ginger 5 tbsp finely chopped
Finely chopped coriander leaves - 3 fist full
5 tbsp curry leaves finely chopped 
Raisens - 5 tbsp
Cashew- 4 tbsp
Salt to taste

Spices:
1 medium tbsp chilli powder
1 tbsp pepper powder
1 tbsp turmeric powder
1 big tbsp Saunf (powder it slightly using pestle and motar)
2 medium tbsp Cumin seed (jeera)
4 Star Anise
5 Indian Capers (Marath muggu)
2" cinnamon stick
6 Cloves
5 pods of Cardamom (powder it slightly using pestle and motar)

(wash in water and soak the chunks in warm water adding a little of salt, when soya chunks swell , squeeze the chunks to remove excess water and keep aside)

• Take a big bottomed vessel fry Cumin, Saunf, Cloves, Star anise, Cinnamon stick, Indian capers, Cardamom & pepper powder. Fry until the raw smell is gone.
• Now add the Ginger and garlic, saute well in medium flame for 2-3 mins

• Add the chopped onions, green chilli, curry leaves, tumaric powder and Chilli powder. Fry until the onion turns transparent. Now add the chopped tomatoes, saute well for 5 mins until the tomato blends well in the masala.
• Add the carrots, (or any vegetable of your choice), followed by Soya chunks and fry well for 4-5 mins, with repeated stirring. Add adequate amount of salt.

• When the masala have cooked well, and soya chunks have blended well along the masala. Add 2 fist full coriander leaves, mix well , now add rice and fry for 3-4 mins.

• Add water and mix well (as I had soaked the rice previously , it already has moisture content in it. So see that you add 1 1/2 cup of water to 1 cup of rice. The rice gets cooked quicker as it already been soaked. It takes a minimum of 10-12 mins).
• Keep the flame low and seal the vessel well and let the biryani be set to cook. (Before you set the rice to cook, check for spice, salt content. If it is less adjust it by adding salt , chilli power/garam masala power if needed)
• When the biryani is done, garnish with fried cashew , raisens & a fist full of coriander leaves. Serve the biryani along Raita or kurma.