Soyabean Biryani

Serving Size: 4
Preparation Time: 60 mins

Ingredients:
1/4 cup oil(60ml).
3/4 cup finely chopped onion(105g).
1cup(75g) dehydrated soybean granules soaked in 4 cups water for 2 hours and drained.
2 tbsp ginger paste
2 tbsp garlic paste.
4 green cardamom.
salt to taste or 1 tsp.
2 tsp chili powder.
1 tbsp coriander powder.
2 tsp cumin powder.
1/4 cup(60ml) yogurt.
1cup(240ml) water.
3/4 cup(180ml) cardamom milk.
1/2 cup (72g) raisins.
1cup(220g) paneer (homemade cottage cheese) cubes 1cm each.
1/4 cups(11g) chopped coriander leaves.
1 tbsp lemon juice.
1 tsp garam masala (Available at any ethnic food store)
1 tbsp each blanched almonds, roasted cashew nut, chopped pistachio nuts.
3 liters water.
2 tsp salt.
3 cups(570g) basmati rice ,washed and soaked in water for 15 mins. and drained.
8 strand saffron, lightly crushed.
1/2 cup(120ml) cardamom milk.

Method:
1. Heat oil, add onions, cook on medium-low flame till golden brown stirring frequently.

2.Add drained soybean granules, ginger, garlic, cardamom, salt, chili powder, coriander powder, cumin powder and yogurt, stir, cook uncovered on medium heat for 10 mins stirring frequently or till the mixture is dry and the fat starts to separate.

3. Add 1 cup water, stir, cook covered, on low heat for 30 minutes or till granules are cooked.

4. Add 3/4 cups cardamom 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.

5. Cook uncovered for 3 mins on medium high heat, stirring continuously, add cottage cheese.

6. Add coriander, mint, lemon juice,and garam masala, almonds, cashew nuts and pistachios nuts stir, keep aside.

7. Bring 8 cups water to boil. Add salt and drained rice, stir. bring back to boil. Cook uncovered on medium high heat for 5 minutes or till the rice is nearly cooked drain. Spread on a clean whit cloth. keep aside for 30 mins.

8. Preheat oven to 190 degree Celsius (375 degree Fahrenheit) gas mark 4.

9. Combine saffron strands and milk. Keep aside.

10. Grease a pan, spread 1/3 rice, drizzle 1 tbsp saffron milk mixture, spread1/2 soyabean mixture, repeat layering with the rest of the rice and soyabean mixture, ending with rice layer on top cover tightly, seal the lid with dough, place the pan in preheated oven.

11. Bake for 30 min serve hot with yogurt, onions and tomatoes salad, pickle.