Ingredient:
1/2 cup Soybeans, soaked overnight
1 cup Rice, cooked
1-inch Cinnamon Stick
1 Green Cardamom
1 Bay Leaf
Salt (to taste)
For Masala
1/2 cup Onion, sliced
½ tsp Cumin Seeds
1 tsp Ginger-Garlic Paste
1 cup Tomato, chopped
½ tsp Turmeric Powder
½ tsp Red Chili Powder
½ tsp Coriander Powder
¼ cup Low-Fat Milk or Low-Fat Plain Yogurt
1½ cup Boiled Mixed Vegetables
¼ cup Fresh Mint Leaves, washed & chopped
¼ cup Fresh Coriander Leaves, washed & chopped
1 tsp Oil
Salt (to taste)
Method:
Wash the soybeans and drain the water.
Take a pan and combine 2 cups of water, washed soybeans, cinnamon, cardamom, bay leaf and salt in it. Cook on medium heat, till the soybeans become soft. Now, drain the excess water.
Take another pan and boil water in it. Add rice and cook till it becomes tender. Drain excess water.
Mix the cooked rice with the cooked soybeans.
For Masala
Take a non-stick pan and heat oil in it.
Add cumin seeds and let them crackle.
Now, add sliced onions and the ginger-garlic paste to it and saute till it turns light brown.
Put tomatoes, turmeric powder, red chili powder and coriander powder. Cook until tomatoes are softened.
Add ¼ cup water and cook for a few seconds.
Now, add milk/ yoghurt, salt and mixed vegetables to it and saute for around 7 minutes, till the mixture becomes semi-dry.
Now sprinkle mint and coriander leaves over it.
For Soyabean Biryani
Spread half of the soybean-rice mixture in an 8 inch diameter sized baking dish.
Sspread the entire masala mixture over it and top it with rest of the rice and soybean mixture.
Cover it with aluminum foil and bake for 20- 30 minutes, at 350 degrees F.
Serve hot, with yoghurt.
1/2 cup Soybeans, soaked overnight
1 cup Rice, cooked
1-inch Cinnamon Stick
1 Green Cardamom
1 Bay Leaf
Salt (to taste)
For Masala
1/2 cup Onion, sliced
½ tsp Cumin Seeds
1 tsp Ginger-Garlic Paste
1 cup Tomato, chopped
½ tsp Turmeric Powder
½ tsp Red Chili Powder
½ tsp Coriander Powder
¼ cup Low-Fat Milk or Low-Fat Plain Yogurt
1½ cup Boiled Mixed Vegetables
¼ cup Fresh Mint Leaves, washed & chopped
¼ cup Fresh Coriander Leaves, washed & chopped
1 tsp Oil
Salt (to taste)
Method:
Wash the soybeans and drain the water.
Take a pan and combine 2 cups of water, washed soybeans, cinnamon, cardamom, bay leaf and salt in it. Cook on medium heat, till the soybeans become soft. Now, drain the excess water.
Take another pan and boil water in it. Add rice and cook till it becomes tender. Drain excess water.
Mix the cooked rice with the cooked soybeans.
For Masala
Take a non-stick pan and heat oil in it.
Add cumin seeds and let them crackle.
Now, add sliced onions and the ginger-garlic paste to it and saute till it turns light brown.
Put tomatoes, turmeric powder, red chili powder and coriander powder. Cook until tomatoes are softened.
Add ¼ cup water and cook for a few seconds.
Now, add milk/ yoghurt, salt and mixed vegetables to it and saute for around 7 minutes, till the mixture becomes semi-dry.
Now sprinkle mint and coriander leaves over it.
For Soyabean Biryani
Spread half of the soybean-rice mixture in an 8 inch diameter sized baking dish.
Sspread the entire masala mixture over it and top it with rest of the rice and soybean mixture.
Cover it with aluminum foil and bake for 20- 30 minutes, at 350 degrees F.
Serve hot, with yoghurt.
