First, wash and soak seeraga samba rice for 30 minutes

add soya chunks and hot water to a wide vessel and let it soak for 20 minutes or until soya turns soft

Add the ingredients under “biryani masala” to a mixie jar and grind well

Transfer to a vessel

Add small onion, ginger, garlic, mint leaves, coriander leaves, and green chilli; grind well

Add oil and ghee; heat

turn on the stove to medium flame and heat

add fennel seeds and clove and roast

furthermore, add onion; roast well

Add mint leaves and ground mixture; saute the smell goes off

Furthermore add tomato, salt, and biryani masala; saute for a minute

squeeze the soya well and discard the water

add and quick mix

Furthermore, add curd; saute till the oil oozes out

Add water, mint leaves, biryani masala; bring to boil

furthermore, add rice; boil

Add lemon juice; cover and cook on medium flame for 5 minutes

Simmer to lowest flame and mix well

Add ghee

Cover with a plate

Place a heavy weight on top

Cook for 3-4 minutes

Carefully open and fluff the rice