Saturday, 20 October 2012

Soya bean biryani


Soya bean (covered with water during the night) 100gm
Cooked rice 500gm
Attach cinnamon 2
Eli chi 5
Bay leaf 4
Salt to Taste
For the missals mixture

Piece onions 2cup
Cumin seeds 1-2 tbsp
Ginger - Garlic paste
 Slice tomatoes
Turmeric 1-2tbsp
Chili powder 1-2tbsp
Coriander powder1-2tbsp
Milk or curd 1cup
Varied simmer vegetables (peas, beans, cauliflower)
Chopped mint 1/2
Chopped coriander 1/2
Oil 5tbsp
Salt to taste
  • Clean and use up the soya beans.
  • Affix 3 cups of water, cinnamon, cardamom, bay leaf and salt, and heat above a standard flame turn over they exist safe to eat.
  • Drain and keep aside.
  • Unite the safe to eat rice and soya beans.
  • In favor of the missals combination Warmth oil in a pan and affix cumin seeds.
  • When they sizzle, affix onions with ginger-garlic paste and fry turn over the onions be taupe.
  • Affix tomatoes, turmeric powder, chili powder, coriander powder and 2 cup of water, and heat turn over the water lighten not here and the tomatoes are squashy.
  • Affix milk, salt and simmer vegetables and combine healthy.
  • Boil pro10 minutes turn over the combination is semi-dry.
  • Next affix coriander and bay leaves.
  • How to persist Augment half the rice with soya beans in a 250mm (6") diameter boiling dish and spoon each and every one the missals combination on summit.
  • Pinnacle with the residual rice with soya beans and lid with aluminum foil.
  • Heat inside a pre- animated oven at 170°C (260°F) pro 35 minutes.
  • Serve and ready with soya bean biryani.

No comments:

Post a Comment

Thanks for comment.