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Recipe Name: Soyabean Biryani
| Preparation time | - 20 mins |
| Cooking time | - 40 mins |
| Serving | - 4 |
INGREDIENTS
| For the Rice | ||
| Soyabeans, soaked overnight | 1/2 cup | |
| Cooked long grained rice | 1cup | |
| Cinnamon | 1 stick | |
| Cardamom | 1 | |
| Bay leaf | 1 | |
| Salt to taste | ||
| For the Masala Mixture | ||
| Sliced onions | 1/2 cup | |
| Jeera | 1/2 tsp | |
| Ginger-garlic paste | 1 tsp | |
| Turmeric powder | 1/2 tsp | |
| Chilli powder | 1/2 tsp | |
| Dhania powder | 1/2 tsp | |
| Curds | 1/4 cup | |
| Chopped tomatoes | 1 cup | |
| Mixed boiled vegetables (peas, French beans, cauliflower etc.) | 1 |
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| Chopped mint | 1/4 cup | |
| Chopped coriander | 1/4 cup | |
| Oil | 1 tsp | |
| Salt | To taste |
METHOD
For the Rice:
- Wash and drain the soyabeans. Add approximately 2 cups of water and cinnamon, cardamom, bay leaf and salt and cook over a medium flame till they are cooked. Drain.
- Combine the cooked rice and soyabeans. Keep aside.
For the masala Mixture
- Heat the oil in a non-stick pan and add the Jeera seeds.
- When they crackle, add the onions and ginger-garlic paste and sauté till the onions are lightly browned.
- Add the tomatoes, turmeric powder, chilli powder, coriander powder and 1/4 cup of water and cook till the water evaporates and the tomatoes are soft.
- Add the milk, salt and boiled vegetables and mix well. Simmer for 5 to 7 minutes till the mixture is semi-dry. Then add the coriander and mint leaves.
- Spread half the rice and soyabeans in a 200 mm. (8") diameter baking dish and spoon all the masala mixture on top.
- Top with the remaining rice and soyabeans and cover with aluminum foil.
- Bake in a pre-heated oven at 180*C (360*F) for 20 to 30 minutes.
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Nutrition Facts
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your daily needs