Step by step guide

• Step 1 Take 800 gms of soya chaap and deep fry until crisp and golden brown.
• Step 2 Cut the fried soya chaap into 2-3 pieces diagonally.
• Step 3 Take a pan, and add 1 tbsp mustard oil and 1 tbsp Kashmiri red chili powder to give better color to the marinade.
• Step 4 Add 1 tbsp coriander powder, 1 tbsp cumin powder, 1 tsp dry mango powder, ½ tsp turmeric powder, ½ tsp black salt, 1 tsp garam masala, 1 tsp kasuri methi, 1 tsp roasted gram flour, and 1 tbsp ginger garlic paste. Now mix it all well.
• Step 5 Add ½ a cup of thick curd, 1 tbsp of freshly chopped coriander, 1 tbsp of freshly chopped mint, 1 tsp lemon juice, and salt as per taste. Mix it all together and make sure there are no lumps.
• Step 6 Add ½ a cup of onion petals, ½ a cup of diced capsicum, ½ a cup of diced and deseeded tomatoes, and finally add the fried soya chaap. Mix it all gently.
• Step7 Add live charcoal and ghee, and cover for 4-5 minutes to impart the smoky flavor into the soya chaap tikka.
• Step 8 Skew the soya chaap along with capsicum, tomatoes, and onions on a skewer. Cook on an open flame.
• Step 9 Apply melted butter and briefly cook again on a direct flame. Now your soya chaap tikka is ready!
• Step 10 Now take a pot and add 1 tbsp of ghee, 1 tsp cumin seeds, 1 bay leaf, 1-inch cinnamon stick, and 2 green cardamoms. Cook briefly for 30 seconds to a minute on a medium flame.
• Step 11 Add 1 cup of sliced onions and cook until the onions are golden brown in color.
• Step 12 Add 1 tbsp ginger garlic paste, and 2 chopped-up green chilies, and cook for 1-2 minutes on a medium flame. Now add 1 tbsp Kashmiri red chili powder, 1 tbsp coriander powder, 1 tbsp cumin powder, and ½ tsp turmeric powder, and stir and mix well. Make sure to add some hot water to avoid the masalas from burning. Cook on medium flame until the ghee is released from the masala.
• Step 13 Add 2-3 medium-sized sliced tomatoes and sprinkle some salt to taste. Cook until the tomatoes are really mushy. Further, cook well until the ghee is released from the masala.
• Step 14 Lower the heat and add 1 cup of whisked curd. Continuously stir and mix well for 2 minutes. Increase the heat to medium-high flame and cook well for 5-6 minutes, or until the ghee is released.
• Step 15 Add a pinch of garam masala, 1 tsp of kasuri methi, a handful of fresh coriander, and a handful of fresh mint. Stir and mix well. Then add the soya chaap tikka and again stir well. Add 100-200 ml of hot water to this mix and stir, then switch off the flame.
• Step 16 Add 500 gms of Daawat Biryani Basmati Rice to a pan and wash it well 3 times. Soak the rice in fresh water for 15-20 minutes.
• Step 17 In a pot, boil some water, and add 1 bay leaf, 7-8 black peppercorns, 1-star anise, 3-4 cloves, 1-inch cinnamon stick, 1 javitri, 2-3 green cardamoms, 1 tsp cumin seeds, salt to taste, 1 tbsp freshly chopped coriander, 1 tbsp freshly chopped mint, and 1 tbsp ghee.
• Step 18 Drain the water and add the soaked rice. Cook for 7-8 minutes.
• Step 19 Then add barista fried onions, coriander leaves, mint leaves, and ghee. Cook the rice until it's 3/4th to almost done.
• Step 20 Strain and add half of the rice on top of the soya chaap tikka masala. Sprinkle it with some barista-fried onions, coriander leaves, mint leaves, garam masala, and saffron-infused milk, and then add the second layer of rice on top.
• Step 21 Again top it off with coriander leaves, mint leaves, garam masala, saffron-infused milk, ghee, and kewra water.
• Step 22 Apply dough on the rim of the vessel, place a lid, and seal.
• Step 23 Place a Tawa under the vessel. Cook on the dum on high heat for the initial 10 minutes. Then lower the flame and cook for another 10 minutes.
• Step 24 Your soya chaap tikka biryani is ready to serve!