Recipe Name: Soyabean Biryani
|Preparation time||- 20 mins|
|Cooking time||- 40 mins|
|For the Rice|
|Soyabeans, soaked overnight||1/2 cup|
|Cooked long grained rice||1cup|
|Salt to taste|
|For the Masala Mixture|
|Sliced onions||1/2 cup|
|Ginger-garlic paste||1 tsp|
|Turmeric powder||1/2 tsp|
|Chilli powder||1/2 tsp|
|Dhania powder||1/2 tsp|
|Chopped tomatoes||1 cup|
|Mixed boiled vegetables (peas, French beans, cauliflower etc.)||1/2 cups|
|Chopped mint||1/4 cup|
|Chopped coriander||1/4 cup|
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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|Amount Per Serving|
|Calories from Fat -|
|% Daily Value|
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your daily needs