Recipe for South Indian Style Soya Kheema Biryani. The kheema balls fried in air fryer instead of deep frying. Healthy recipe. With step by step pictures.

I generally like to cook the traditional way. I received this Havells Air Fryer last week. I was kind of skeptical as I had never made anything in an air fryer or eaten out of one. I was not convinced if it will work. I never gave an ear all these days when someone talked about an air fryer. I was of the opinion that it was just another gadget that will occupy the kitchen counter. But now that the black, good looking machine was on the kitchen counter, I wanted to know if it will work myself. I cranked up the timer and went to work. I made a batch of classic French fries to start with and I was pleasantly surprised. OK. Potatoes, air fried – Whats the big deal? Right. I hear you. Just like anyone else, I wanted to know if the air fryer will work for non-conventional recipes. I just selected my regular Soya kheema biryani recipe for the test. The kheema balls are deep fried in the recipe. But instead of deep frying, I air fried. The results were mind blowing. It was so good that my husband could not find the difference. Whats more? The family favorite recipe is now healthy too. Here is how to do Soya Kheema Biryani using an air fryer. I use Havells air fryer and I really like it. Its simple to use, easy to clean and comes with a self timer which I really like. Here is where you can buy the air fryer.

Havells Air Fryer

Wash the Basmati rice gently 2-3 times in running water. Soak Basmati rice in water for 20 minutes. Drain the water and set aside. For every cup of rice, we use 1.5 cups of water. We used 2 cups of rice today. So we need to add 3 cups of water. You can cook the rice either in a rice cooker or a pressure cooker. If cooking in a pressure cooker, cook for exactly 2 whistles or 5 minutes. Switch off the flame and place the cooker under running water to release the pressure in the cooker. We want to cook the rice to only 75%. So do not let the pressure to release naturally. Over cooked rice may spoil the texture of the rice. If using rice cooker, follow the cooker instructions. Once the rice is cooked, fluff up the rice and let it to cool.

Now lets make kheema for the Biryani. Grind the ginger and garlic in a small mixie without adding water. Let it be crushed but not pureed. Set aside. Heat oil in a pan and add in the onions, finely chopped green chillies and half of the ginger garlic mixture. Fry till the onions are soft.

When the onions are cooking, soak the soya chunks in water for 3-4 minutes. Drain the water and run it in a mixie / blender until the soya chunks becomes a paste / kheema. Add up-to a cup of water while grinding. Now drain the water. You can either squeeze the soya kheema in your palm to get rid of the water or use a strainer. I have shown both the methods in the picture below. Whatever works for you, go for it.

Add in the drained soya kheema, salt and turmeric. Mix well to combine. Add in the chopped coriander leaves and mint leaves and switch off the flame. Combine well.

Break an egg and add it to the kheema and mix well. We add an egg as its a binding agent and will help in keeping the kheema from breaking while frying. You can add 2 tablespoons of besan / gram flour if you are a vegetarian and want to avoid eggs. Make little balls and place in the air fryer. The balls can be baked too! If baking, bake at 400F for 20 minutes. Note: Some readers have mentioned the balls breaking when deep fried. So avoid frying in oil.

Set the timer for 15 minutes and fry the kheema balls in 200 degrees Celsius temperature. Fry in batches. Do not over crowd the air fryer. You will be really pleased with the browned kheema that will come out of the fryer after 15 minutes. Balaboosta baby!

Now lets make the Gravy for the biryani.

Heat oil and ghee in a pan and add in the spices. Let the spices plump for 30 seconds. Add in the onions. Fry for 2-3 minutes. Add in the sliced green chillies, turmeric and the remainder of the crushed ginger and garlic. Fry for a minute. Add in the tomatoes and fry for a minute. Add in the chilli powder, salt and yogurt. Fry for a minute more.

Add in a cup of water to the pan and let it come to a boil. Add in the kheema balls and the lime juice. Gently mix to combine. Switch off the flame.

Now lets layer the biryani. I used my rice cooker pan. Add half of the kheema ball gravy on the bottom of a wide pan. Form a second layer with half of the cooked rice. Add a hand full of chopped mint leaves and chopped coriander leaves. Repeat once again. Top it with two tablespoon of ghee. Now, Cook the layered rice mixture in a rice cooker for 10 minutes. If you don’t have a rice cooker, heat a dosa pan on the stove and put the biryani bowl with a tightly covered lid on top of the dosa pan and allow it to cook on low flame for 15 minutes. Once its cooked, gently fluff up the biryani.

Serve hot.

For Cooking Rice

• 2 Cups long grain Basmati Rice
• 3 Cups Water

For crushed ginger garlic

• Use half of the crushed Ginger Garlic for kheema balls and the other half for gravy.
• 15 cloves garlic
• 3 inch piece ginger

For the Kheema Balls

• 2 teaspoon Vegetable Oil
• 1 onion finely chopped
• 2 green chillies finely chopped
• 2 cups soya chunks
• 1 teaspoon salt
• 1 teaspoon Turmeric
• 1/4 cup chopped coriander leaves (roughly 5 sprigs)
• 1/4 cup chopped mint leaves (roughly 15 leaves )
• 1 Egg (or) 2 Tablespoon Besan Flour

For the Gravy

• Spices – 2 each of cinnamon, cloves, cardamom, star Anise and bay leaf
• 1 teaspoon Vegetable Oil
• 1 teaspoon Ghee
• 2 Onion, chopped
• 3 green chillies
• 1 teaspoon turmeric
• 2 tomatoes, chopped
• 1 teaspoon chilli powder
• 1 teaspoon salt
• 1/2 cup yogurt
• 1 cup water
• Juice of 1 lime

For layering the Biryani

• handful of chopped coriander leaves
• handful of chopped mint leaves
• 2 tablespoon ghee

For Cooking Rice

1. Wash the Basmati rice gently 2-3 times in running water. Soak Basmati rice in water for 20 minutes. Drain the water and set aside. In a pressure cooker, cook for exactly 2 whistles or 5 minutes. Switch off the flame and place the cooker under running water to release the pressure in the cooker.Once the rice is cooked, fluff up the rice and let it to cool.

For the Kheema Balls

1. Grind the ginger and garlic in a small mixie without adding water. Set aside. Heat oil in a pan and add in the onions, finely chopped green chillies and half of the ginger garlic mixture. Fry till the onions are soft.
2. When the onions are cooking, soak the soya chunks in water for 3-4 minutes. Drain the water and run it in a mixie / blender until the soya chunks becomes a paste / kheema. Add up-to a cup of water while grinding. Now drain the water in a strainer.
3. Add in the drained soya kheema, salt and turmeric. Mix well to combine. Add in the chopped coriander leaves and mint leaves and switch off the flame. Combine well.
4. Break an egg and add it to the kheema and mix well. You can add 2 tablespoons of besan / gram flour if you are a vegetarian and want to avoid eggs. Make little balls and place in the air fryer. Set the timer for 15 minutes and fry the kheema balls in 200 degrees Celsius temperature.

For the Gravy

1. Heat oil and ghee in a pan and add in the spices. Let the spices plump for 30 seconds. Add in the onions. Fry for 2-3 minutes. Add in the sliced green chillies, turmeric and the remainder of the crushed ginger and garlic. Fry for a minute. Add in the tomatoes and fry for a minute. Add in the chilli powder, salt and yogurt. Fry for a minute more. Add in a cup of water to the pan and let it come to a boil. Add in the kheema balls and the lime juice. Gently mix to combine. Switch off the flame.

For layering the Biryani

1. Add half of the kheema ball gravy on the bottom of a wide pan. Form a second layer with half of the cooked rice. Add a hand full of chopped mint leaves and chopped coriander leaves. Repeat once again. Top it with two tablespoon of ghee.
2. Now, Cook the layered rice mixture in a rice cooker for 10 minutes. If you don’t have a rice cooker, heat a dosa pan on the stove and put the biryani bowl with a tightly covered lid on top of the dosa pan and allow it to cook on low flame for 15 minutes.
3. Once its cooked, gently fluff up the biryani.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 30 mins
• Cook Time: 1 hour 30 mins
• Category: Main dish, Biryani
• Cuisine: South Indian, Chettinad

For Cooking Rice

• 2 Cups long grain Basmati Rice
• 3 Cups Water

For crushed ginger garlic

• Use half of the crushed Ginger Garlic for kheema balls and the other half for gravy.
• 15 cloves garlic
• 3 inch piece ginger

For the Kheema Balls

• 2 teaspoon Vegetable Oil
• 1 onion finely chopped
• 2 green chillies finely chopped
• 2 cups soya chunks
• 1 teaspoon salt
• 1 teaspoon Turmeric
• 1/4 cup chopped coriander leaves (roughly 5 sprigs)
• 1/4 cup chopped mint leaves (roughly 15 leaves )
• 1 Egg (or) 2 Tablespoon Besan Flour

For the Gravy

• Spices – 2 each of cinnamon, cloves, cardamom, star Anise and bay leaf
• 1 teaspoon Vegetable Oil
• 1 teaspoon Ghee
• 2 Onion, chopped
• 3 green chillies
• 1 teaspoon turmeric
• 2 tomatoes, chopped
• 1 teaspoon chilli powder
• 1 teaspoon salt
• 1/2 cup yogurt
• 1 cup water
• Juice of 1 lime

For layering the Biryani

• handful of chopped coriander leaves
• handful of chopped mint leaves
• 2 tablespoon ghee

For Cooking Rice

1. Wash the Basmati rice gently 2-3 times in running water. Soak Basmati rice in water for 20 minutes. Drain the water and set aside. In a pressure cooker, cook for exactly 2 whistles or 5 minutes. Switch off the flame and place the cooker under running water to release the pressure in the cooker.Once the rice is cooked, fluff up the rice and let it to cool.

For the Kheema Balls

1. Grind the ginger and garlic in a small mixie without adding water. Set aside. Heat oil in a pan and add in the onions, finely chopped green chillies and half of the ginger garlic mixture. Fry till the onions are soft.
2. When the onions are cooking, soak the soya chunks in water for 3-4 minutes. Drain the water and run it in a mixie / blender until the soya chunks becomes a paste / kheema. Add up-to a cup of water while grinding. Now drain the water in a strainer.
3. Add in the drained soya kheema, salt and turmeric. Mix well to combine. Add in the chopped coriander leaves and mint leaves and switch off the flame. Combine well.
4. Break an egg and add it to the kheema and mix well. You can add 2 tablespoons of besan / gram flour if you are a vegetarian and want to avoid eggs. Make little balls and place in the air fryer. Set the timer for 15 minutes and fry the kheema balls in 200 degrees Celsius temperature.

For the Gravy

1. Heat oil and ghee in a pan and add in the spices. Let the spices plump for 30 seconds. Add in the onions. Fry for 2-3 minutes. Add in the sliced green chillies, turmeric and the remainder of the crushed ginger and garlic. Fry for a minute. Add in the tomatoes and fry for a minute. Add in the chilli powder, salt and yogurt. Fry for a minute more. Add in a cup of water to the pan and let it come to a boil. Add in the kheema balls and the lime juice. Gently mix to combine. Switch off the flame.

For layering the Biryani

1. Add half of the kheema ball gravy on the bottom of a wide pan. Form a second layer with half of the cooked rice. Add a hand full of chopped mint leaves and chopped coriander leaves. Repeat once again. Top it with two tablespoon of ghee.
2. Now, Cook the layered rice mixture in a rice cooker for 10 minutes. If you don’t have a rice cooker, heat a dosa pan on the stove and put the biryani bowl with a tightly covered lid on top of the dosa pan and allow it to cook on low flame for 15 minutes.
3. Once its cooked, gently fluff up the biryani.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 30 mins
• Cook Time: 1 hour 30 mins
• Category: Main dish, Biryani
• Cuisine: South Indian, Chettinad

Find it online : https://www.kannammacooks.com/soya-biryani/

Recipe for Creamiest Balaboosta inspired Hummus Recipe. Made with homemade Tahini. Original recipe from Balaboosta cookbook by Einat Admony. With step by step pictures.

I have eaten many hummus but this one inspired from the Balaboosta has to be THE ONLY HUMMUS RECIPE you will ever need. I am a great fan of the Israeli born NYC chef Einat Admony. This hummus is a dynamite, divine, smooth, silky, really really oh so good. There are a few secrets to making a good hummus. Basically two things.

Fall apart tender chickpea / garbanzo beans. # Chickpea – Tahini ratio. (We will be making our own home made Tahini for this recipe)

Lets make this irresistible, velvety king of dips. I eat it with my toast, slather on carrots, or just take a bowl of hoomooz (I can never pronounce hummus that way. But I try!) and sit in front of the teevee. Come with me you Balaboosta!

Balaboosta (n.)(bah-lah-boo-sta) A Yiddish term meaning the perfect housewife, homemaker, wonderful mother, cook, and gracious hostess. Balaboostas love their husbands (hmm…hmm…most of the time, that is.)

So the first thing in doing this great ethereal hummus is to start soaking the dried chickpea the previous day in water and baking soda. The baking soda does the magic to get fall apart tender chickpea.

Dump the chickpeas in a large bowl and add 3/4 teaspoon baking soda. Add water till it fills the bowl and let it sit at room temperature overnight for 8-10 hours. The next day, drain. Now we need to cook the chickpea. You can cook the chickpea in a pressure cooker or in a pan. Pressure cooker method Add lots of water in a pressure cooker (3 cups) and add 1/2 teaspoon of baking soda. Cook for 10 whistles and switch off the flame. Wait for the pressure in the cooker to release naturally. Drain the chickpea and reserve 1/2 cup of the chickpea water. Set aside. Pan Method Add lots of water in a bowl (5-6 cups) and add 1/2 teaspoon of baking soda and bring to a boil. Continue to boil until the chickpeas are tender, 30 to 45 minutes. Drain the chickpeas, reserving 1/2 cup of the chickpea water. Set aside.

In both methods, let the chickpea cool completely before proceeding.

I made fresh Tahini paste for this recipe. Here is how. Take a pan and dry roast the white sesame seeds on low flame until very slightly brown and fragrant.

Grind it in a spice grinder / small mixie jar to a powder. Add in the olive oil and grind it into a very fine paste.

Now, say with me – making tahini at home is very easy! I just made enough Tahini just for this recipe.

Now lets crank up the mixer to make hummus.

Combine the cooked chickpea, garlic, reserved liquid, tahini paste, lemon juice, Olive oil, salt, cumin, and pepper in a food processor / mixie and puree until really smooth and creamy. Add a little more water if the hummus is really thick. Plop the hummus on a plate or in a shallow bowl.

When ready to serve, drizzle with olive oil and sprinkle with red chilli powder.

For the Hummus

• 1 cup dried chickpeas
• 3/4 teaspoon plus 1/2 teaspoon baking soda
• 1/2 cup chickpea cooking liquid (drained after cooking chickpea)
• 1 large garlic clove, finely chopped
• 3 tablespoons freshly squeezed lemon juice
• 2 tablespoons extra virgin olive oil
• 3/4 teaspoons salt
• 1/4 teaspoon ground cumin
• Pinch freshly ground black pepper

For Tahini

• 1/4 cup white sesame seeds
• 2 tablespoon extra virgin olive oil

For Garnish

• 1 tablespoon extra virgin olive oil
• 1/4 teaspoon red chilli powder or paprika for garnish

For Tahini

1. Take a pan and dry roast the white sesame seeds on low flame until very slightly brown and fragrant.
2. Grind it in a spice grinder / small mixie jar to a powder. Add in the olive oil and grind it into a very fine paste.

For Hummus

1. Dump the chickpeas in a large bowl and add 3/4 teaspoon baking soda. Add water till it fills the bowl and let it sit at room temperature overnight for 8-10 hours. The next day, drain. Now we need to cook the chickpea. You can cook the chickpea in a pressure cooker or in a pan.
2. Pressure cooker method
3. Add lots of water in a pressure cooker (3 cups) and add 1/2 teaspoon of baking soda. Cook for 10 whistles and switch off the flame. Wait for the pressure in the cooker to release naturally. Drain the chickpea and reserve 1/2 cup of the chickpea water. Set aside.
4. Pan Method
5. Add lots of water in a bowl (5-6 cups) and add 1/2 teaspoon of baking soda and bring to a boil. Continue to boil until the chickpeas are tender, 30 to 45 minutes. Drain the chickpeas, reserving 1/2 cup of the chickpea water. Set aside.
6. Combine the cooked chickpea, garlic, reserved liquid, tahini paste, lemon juice, Olive oil, salt, cumin, and pepper in a food processor / mixie and puree until really smooth and creamy. Plop the hummus on a plate or in a shallow bowl.
7. When ready to serve, drizzle with olive oil and sprinkle with red chilli powder.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 12 hours
• Cook Time: 5 mins
• Category: Dips
• Cuisine: Middle Eastern