My today's diet friendly rice variety recipe is using brown rice and soya granules. Soya granules are rich in vitamins, lower cholesterol and prevent cancer. As it is low in fat and sodium, it helps to reduce the risk of heart disease and also excellent ingredient for weight watchers. In this recipe, I have prepared one pot healthy and flavorful biryani using nutritious ingredients ( soya and brown rice ) which goes well with an onion raita or brinjal gravy. The soya granules are soaked in a hot water before starting the cooking process which helps granules to cook faster. To make it more healthier, include veggies of your choice.
1 Cup Brown rice ( I have used Dawaat brand )
1/2 Cup Soya Granules
1 Tbsp Olive oil
2 Bay leaves
1 Star anise
1/4 Tsp Shajeera
1 inch Cinnamon stick
2 Big Onions, Sliced thinly
2 Tomatoes, Finely chopped
2 Green chillies, slitted
Handful of Mint leaves
2 Tsp Ginger garlic paste
1/4 Tsp Turmeric powder
1 Tsp Chilli powder
1 Tsp Coriander powder
3 Tbsp Curd
1 Tsp Lemon juice
Salt to taste
3 Cups of Water
Wash and soak brown rice for 2 hours.
Wash and soak soya granules in a hot water before starting the cooking process.
Heat oil in a pressure cooker or thick bottom kadai and add bay leaves followed by elachi, shajeera, cinnamon and star anise.
Add mint leaves followed by green chillies and sliced onions.
Saute for a minute and add ginger garlic paste.
Saute till the raw smell goes and add the chopped tomatoes.
Saute till the tomato turns soft and add turmeric powder followed by coriander powder, chilli powder, curd and salt.
Mix well and add the soaked soya granules by draining the water.
Saute and cook it for couple of minutes.
Add the measured water and let it boil.
Meanwhile, drain the water from the brown rice and keep aside.
Once the water gets boiling, add the drained brown rice and simmer the flame completely.
Close the cooker or pan with aluminum foil and place iron pan on top of it.
Cook it for 20 - 25 minutes or till the rice gets cooked.
Once done, switch off the flame and keep aside for 5 minutes.
Garnish with mint leaves and serve hot.
Serving Options :
Serve hot with onion raita.