Recipe: Soyabean Biryani

Soyabean Biryani is nutritious and tasty. Try this out for dinner today!


For the rice

1/2 cup soyabeans, soaked overnight
1 cup cooked long grained rice (basmati)
1 stick of cinnamon (dalchini)
1 cardamom (elaichi)
1 bayleaf (tejpatta)
salt to taste

For the masala mixture

1/2 cup sliced onions
1/2 tsp cumin seeds (jeera)
1 tsp ginger-garlic (adrak-lehsun) paste
1 cup chopped tomatoes
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/2 tsp coriander (dhania) powder
1/4 cup curds (dahi)
1 1/2 cups boiled mixed vegetables (peas, french beans, cauliflower etc.)
1/4 cup chopped mint leaves (phudina)
1/4 cup chopped coriander (dhania)
1 tsp oil
salt to taste


For the rice

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.

Combine the cooked rice and soyabeans. Keep aside.

For the mixture

Heat the oil in a non-stick pan and add the cumin 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 ¼ 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.

Serve hot.

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