Soyabean Biryani

Recipe by
Total Time:
45 mins
Serves:4
Rated 5 based on 100 votes
5
Category: Festive Recipe
Course: Main Recipe
Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Healthy Choora Dahi, Best Veg schezwan fried rice, Easy Udupi Dosa

Rate This Recipe
5

Ingredients

  • 1/4 cup - oil
  • 1/2 cup - Finely chopped Onions
  • 1 cup - Dehydrated soyabean granules soaked in 4 cups water for 2 hours, and drained
  • 2 tbsp - Ginger paste
  • 2 tbsp - Garlic paste
  • 4 - Green Cardamoms
  • 1 tsp - Salt or to taste
  • 2 tbsp - Chilli powder
  • 1 tbsp - Coriander powder
  • 2 tsp - Cumin powder
  • 1/4 cup - Yoghurt
  • 1 cup - Water
  • 3/4 cup - Evaporated Milk
  • 1/4 cup - Raisins
  • 1 cup - Paneer (homemade cottage cheese) cubes, 1 cm each
  • 1/4 cup - Chopped Coriander leaves
  • 1/4 cup - Chopped Mint leaves
  • 1 tbsp - Lemon juice
  • 1 tsp - Garam Masala
  • 1 tbsp each blanched almonds, roasted Cashewnuts and chopped Pistachio nuts
  • 3 litres - Water
  • 2 tsp - Salt
  • 3 cups - Basmati rice, washed and soaked in water for 15 mins and drained
  • 8 strands - Saffron, lightly crushed
  • 1/4 cup - Evaporated Milk

How to Make Soyabean Biryani

  • Heat oil. Add onions. Cook on medium-low heat till golden, stirring frequently.
  • Add drained soyabean granules, ginger, garlic, cardamom, salt to taste, chilli powder, coriander powder, cumin powder and yoghurt. Stir.
  • Cook uncovered on medium heat for 10 mins, stirring frequently or till the mixture is dry and the fat starts to separate.
  • Add 1 cup water. Stir. Cook covered, on low heat for 30 mins or till the granules are cooked.
  • Add evaporated milk and raisins. Stir well. Cook uncovered on medium heat for 10 to 12 mins, stirring frequently - all the milk should dry up and the fat starts to separate.
  • Cook uncovered for 3 mins. on medium-high heat, stirring continuously.
  • Add cottage cheese.
  • Add coriander, mint leaves, lemon juice and garam masala, almonds, cashewnuts and pistachio nuts. Stir. Keep aside.
  • Bring 8 cups water to boil. Add salt and drained rice. Stir.
  • Bring back to boil. Cook uncovered on medium-high heat for 5 mins or till the rice is nearly cooked. Drain.
  • Spread on a clean, white cloth. Keep aside for 30 mins
  • Preheat oven to 180 degrees C. 
  • Combine saffron and milk. Keep aside.
  • Grease a pan. Spread 1/3 rice. Drizzle 1 tbsp saffron milk mixture.
  • Spread 1/2 soyabean mixture.  Repeat layering with the rest of the rice and soyabean mixture, ending with rice. Cover tightly. Seal the lid with dough.
  • Place the pan in a pre-heated oven.  Bake for 30 mins.
  • Serve hot with yoghurt, onion and tomato salad and pickle.