Ingredients:
To prepare the rice:
Soyabeans (soaked overnight) – 1/2 cup
Long grained rice (cooked) – 1 cup
Cinnamon – 1 stick
Cardamom – 1
Bay leaf – 1
Salt as per taste
To prepare the masala mixture:
Onions – 1/2 cup, sliced
Cumin seeds – 1/2 tsp
Ginger-garlic paste – 1 tsp
Tomatoes – 1 cup, chopped
Turmeric powder – 1/2 tsp
Chilli powder – 1/2 tsp
Coriander powder – 1/2 tsp
Fresh thick curd – 1/4 cup
Mixed boiled vegetables – 1 1/2 cup (peas, french beans, cauliflower etc.)
Mint leaves – 1/4 cup, chopped
Coriander leaves – 1/4 cup, chopped
Ghee – 1 tbsp
Salt as per taste
Method:
For the rice
1. Wash the soya beans and drain the water.
2. To this add 2 cups of water, cinnamon, cardamom, bay leaf and salt and cook all the ingredients over the medium flame. When done, drain the excess water.
3. Now, mix the cooked rice and the soyabeans and keep aside.
For the masala mixture:
4. First, heat the oil in a non stick pan. Add the cumin seeds to it and wait till they crackle.
5. Then add the onions and the ginger-garlic paste and saute. Cook till the onions turn brown.
6. Next, put the tomatoes, coriander powder, chilli powder, turmeric powder and 1/4 cup of water. Cook till the water dries up, leaving behind the tomatoes soft.
7. To this, add the curd, salt and the boiled vegetables. Mix everything well. Simmer for 5 to 7 minutes till it is semi dry.
8. Finally add the coriander and the mint leaves.
9. Now, arrange the preparation in layers, spread half of the soyabean and rice on a baking dish. On this layer, spread the entire masala mixture. Then as the last layer, spread the rest of the rice and soya bean. Cover it with aluminium foil.
10. Bake for 20 – 30 minutes in a pre-heated oven (180C/360F)
