1. Wash and drain the soyabeans. 2. Add 2 cups of water, cinnamon, cardamom, bay leaf and salt. 3. Cook on medium heat till cooked. 4. Drain and keep aside. 5. Mix togeher the cooked rice and cooked soyabeans. 6. Heat oil in a non-stick pan. 7. Add cumin seeds and allow to crackle. 8. Fold in the onions and the ginger-garlic paste. Saute till the onions are lightly browned. 9. Add tomatoes, all the masala powders and 1/4 cup of water. Cook till the water evaporates and the tomatoes are softened. 10. Stir in the milk or yoghurt. 11. Add salt and the boiled vegetables. 12. Mix well and allow to simmer for 7 minutes till the mixture is almost semi-dry. 13. Fold in the corriander and mint leaves. 14. Spread half of this mixture in an 8 inch diameter sized baking dish. 15. Spoon all the spice mixture over it. 16. Top with the remaining rice and soyabeans. 17. Cover with a layer of aluminium foil. 18. Bake in a preheated oven at 180C or 360F for 20-30 minutes. 19. Serve hot alongwith low-fat plain yoghurt. 20. Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
