Ingredients:

• 1/4 cup – oil
• 1/2 cup – Finely chopped Onions
• 1 cup – Dehydrated soyabean granules soaked in 4 cups water for 2 hours, and drained
• 2 tbsp – Ginger paste
• 2 tbsp – Garlic paste
• 4 – Green Cardamoms
• 1 tsp – Salt or to taste
• 2 tbsp – Chilli powder
• 1 tbsp – Coriander powder
• 2 tsp – Cumin powder
• 1/4 cup – Yoghurt
• 1 cup – Water
• 3/4 cup – Evaporated Milk
• 1/4 cup – Raisins
• 1 cup – Paneer (homemade cottage cheese) cubes, 1 cm each
• 1/4 cup – Chopped Coriander leaves
• 1/4 cup – Chopped Mint leaves
• 1 tbsp – Lemon juice
• 1 tsp – Garam Masala
• 1 tbsp each blanched almonds, roasted Cashewnuts and chopped Pistachio nuts
• 3 litres – Water
• 2 tsp – Salt
• 3 cups – Basmati rice, washed and soaked in water for 15 mins and drained
• 8 strands – Saffron, lightly crushed
• 1/4 cup – Evaporated Milk

Method:

1. Heat oil. Add onions. Cook on medium-low heat till golden, stirring frequently.
2. Add drained soyabean granules, ginger, garlic, cardamom, salt to taste, chilli powder, coriander powder, cumin powder and yoghurt. Stir.
3. Cook uncovered on medium heat for 10 mins, stirring frequently or till the mixture is dry and the fat starts to separate.
4. Add 1 cup water. Stir. Cook covered, on low heat for 30 mins or till the granules are cooked.
5. Add evaporated 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.
6. Cook uncovered for 3 mins. on medium-high heat, stirring continuously.
7. Add cottage cheese.
8. Add coriander, mint leaves, lemon juice and garam masala, almonds, cashewnuts and pistachio nuts. Stir. Keep aside.
9. Bring 8 cups water to boil. Add salt and drained rice. Stir.
10. Bring back to boil. Cook uncovered on medium-high heat for 5 mins or till the rice is nearly cooked. Drain.
11. Spread on a clean, white cloth. Keep aside for 30 mins
12. Preheat oven to 180 degrees C. 
13. Combine saffron and milk. Keep aside.
14. Grease a pan. Spread 1/3 rice. Drizzle 1 tbsp saffron milk mixture.
15. Spread 1/2 soyabean mixture.  Repeat layering with the rest of the rice and soyabean mixture, ending with rice. Cover tightly. Seal the lid with dough.
16. Place the pan in a pre-heated oven.  Bake for 30 mins.
17. Serve hot with yoghurt, onion and tomato salad and pickle.