Soyabean Biryani Recipe

• 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)

• 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.