Title: SOYABEAN BIRYANI Post by: Rhea Thomas on July 04, 2009, 06:19:00 AM The blend of spices combined with the richness of nutrition! Watch your child perform better academically and thank to these iron-rich dishes!
Cooking Time : 30 mins. Baking Time : 30 mins. Baking Temperature : 180°C (360°F). Preparation Time : 20 mins. Serves 4. For the rice ½ cup soyabeans, soaked overnight 1 cup cooked long grained rice 1 stick cinnamon (dalchini) 1 cardamom (elaichi) 1 bay leaf (tejpatta) salt to taste For the masala mixture ½ cup sliced onions ½ teaspoon cumin seeds (jeera) 1 teaspoon ginger-garlic paste 1 cup chopped tomatoes ½ teaspoon turmeric powder (haldi) ½ teaspoon chilli powder ½ teaspoon coriander (dhania) powder ¼ cup fresh thick curds (dahi) 1½ cups mixed boiled vegetables (peas, french beans, cauliflower etc.) ¼ cup chopped mint (phudina) ¼ cup chopped coriander 1 teaspoon oil salt to taste For the rice 1. Wash and drain the soyabeans. Add approx. 2 cups of water and the cinnamon, cardamom, bay leaf and salt and cook over a medium flame till they are cooked. Drain. 2. Combine the cooked rice and soyabeans. Keep aside. For the masala mixture 1. Heat the oil in a non-stick pan and add the cumin seeds. 2. When they crackle, add the onions and ginger-garlic paste and sauté till the onions are lightly browned. 3. Add the tomatoes, turmeric powder, chilli powder, coriander powder and ¼ cup of water and cook till the water evaporates and the tomatoes are soft. 4. 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. How to proceed 1. Spread half the rice and soyabeans in a 200 mm. (8") diameter baking dish and spoon all the masala mixture on top. 2. Top with the remaining rice and soyabeans and cover with aluminum foil. 3. Bake in a pre-heated oven at 180°C (360°F) for 20 to 30 minutes. 4. Serve hot |