Juicy & Flavorful Nutri Biryani Recipe | Vegetarian Biryani That Tastes Like Heaven

Forget anyone who says veg biryani isn’t real biryani! This Nutri Biryani is juicy, aromatic, and full of flavors that will change their mind. Every grain of rice is fluffy, long, and perfectly cooked—and the nutri (soy chunks) are so tender and flavorful, you’ll be amazed it’s 100% vegetarian.

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👨‍🍳 Ingredients for Nutri Biryani

For soaking Nutri (Soy Chunks):

• 2 cups Nutri chunks (soaked in boiling water for 10–15 mins, then squeezed)

Vegetables:

• 2 Potatoes (cut into large chunks)
• 1 Carrot (rough chopped)
• ½ Capsicum (optional)
• ½ cup Green Beans (rough chopped)
• 2 Onions (sliced for birista)
• 3 Green Chilies (slit)

Herbs:

• 100g Fresh Coriander (chopped)
• 50g Mint Leaves (chopped)

For Marination:

• Squeezed Nutri chunks
• All vegetables
• 1/3 cup Yogurt
• 1 tbsp Ginger-Garlic paste
• ½ tsp Turmeric
• 1 tsp Red Chili Powder
• 1 tsp Biryani Masala
• 1 tsp Salt
• 1 tsp Kasuri Methi
• 1 tbsp Mango Pickle (optional but recommended)

For Cooking Rice:

• 2 cups Long-grain Basmati Rice (washed & soaked for 30 mins)
• 1 liter Water
• 1 tbsp Salt
• 1 Bay Leaf
• 3 Green Cardamoms
• 4–5 Black Peppercorns
• 2–3 Cloves
• ½ Lemon Juice
• 2 tbsp Fresh Coriander + Mint
• ½ tsp Biryani Masala
• 1 tsp Oil

For Layering & Dum:

• Saffron infused milk
• Fried onions (birista)
• Biryani masala
• 1 tbsp Ghee + 1 tsp biryani masala (heated together)
• 1 tsp Kewra Water

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🔥 Instructions

1. Prepare Nutri:
   Soak nutri chunks in boiling water for 10–15 minutes. Squeeze out all the water and keep aside.
2. Marinate:
   Mix all vegetables, nutri, yogurt, ginger-garlic paste, spices, kasuri methi, pickle, and herbs. Let it marinate for 15–20 mins.
3. Cook Rice:
   In boiling water, add salt, whole spices, lemon juice, oil, and soaked rice. Cook on high for 5–7 minutes until 90% done. Drain and rinse with cold water.
4. Fry Onions (Birista):
   Deep-fry thin sliced onions until golden brown. Drain and set aside.
5. Cook Marinated Mixture:
   In a heavy-bottom pot, add oil, whole spices, and marinated nutri mix. Cover and cook for 5–6 mins. Cook till water reduces and veggies are semi-soft.
6. Layering:
   Add a layer of rice, sprinkle saffron milk, birista, chopped herbs, a few tablespoons of saved rice stock. Repeat layering. Finally, pour hot ghee mixed with biryani masala and kewra water.
7. Dum Cooking:
   Seal the pot with foil or dough. First, cook on low flame directly for 10 mins. Then place the pot over a tawa for another 10 mins on low.
8. Rest & Serve:
   Let it rest for 5 mins before opening. Serve hot with raita or salan.

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✅ Pro Tips

• Always use long-grain basmati rice soaked for 30 mins.
• Marination enhances the juiciness of soy chunks.
• Add a spoon of pickle for that restaurant-style tangy punch.

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