Ingredients

The following ingredients have 2 Servings
  • 2 cups basmati rice
  • ½ cup soy chunks
  • 1 tsp butter
  • 4-5 tbsp vegetable oil
  • 1 bay leaf
  • 1 inch cinnamon
  • 4 cloves
  • 1 onion
  • 2 tsp ginger garlic paste
  • 1 tomato
  • ½ cup green peas
  • ¼ cup carrot (Chopped)
  • 1 tsp red chili powder
  • ½ tsp coriander powder
  • ¼ tsp turmeric powder
  • ¼ tsp garam masala
  • ½ cup yogurt (/ curd)
  • 1 stalk mint leaves
  • 1 tsp salt (or as required)
  • 4 cup water

Instruction

  • Soak Basmati rice for about 20 minutes. Drain and set aside.
  • Prepare soya chunks are per package's instruction. I boiled it for 10 min. Then run through cold water-drain-squeeze and keep it aside.
  • Over medium heat, place a pan. Add butter and vegetable oil.
  • Now add cinnamon, cloves and bay leaf. And cook till they turn golden brown in color.
  • Then stir in chopped onion, saute till it becomes transulent.
  • Now add ginger and garlic paste. And saute for a minute.
  • Next add chopped tomato, saute till tomato becomes mushy.
  • Add green peas, chopped carrots and squeezed soya chunks.
  • Over medium-low heat, add red chili powder, coriander powder, turmeric powder, garam masala and saute for a minute. Make sure nothing should get burnt anywhere in this recipe.
  • Stir occasionally, add mint, yogurt and combine well.
  • Over medium heat, add water and salt. Test the taste of the salt and feel free to add in if required.
  • When the water started boiling add basmati rice.
  • Cook 7 minutes or until the rice is cooked to 90%.
  • Turn to low heat, seat with a lid or aluminium foil.
  • Cook it another 10 minutes and wait for another 10 minutes to allow the rice to get infused with the flavors.
  • Open the lid and serve hot.