1/4th Kg- Basmati Rice
20-25 Soya Chunks
1 medium sized onion finely sliced
½ cup – Fresh green peas
3/4th Tbsp- Thick curd
½ cup- carrot cut into cubes
One Large tomato chopped finely
1/4tsp Turmeric powder
1 ½ tsp- Red chilli powder1/12 tsp- Ginger garlic paste
Oil/Ghee as required
Salt to taste
1 ½ “ cinnamon piece
1 Bay leaf
2 cloves, 2 cardamoms
Method
Wash Basmati rice in luke warm water and for 30 minutes. Boil water and add little salt to it cook the soya chunks on a medium flame for about 10 minutes,put off the flame, rinse the chunks with fresh running water, sqeeze dry and set aside. You can retain the chunk as it is or cut it to two pieces.
Boil 4-5 cups of water and add the soaked rice. Add Salt to taste
1 ½ “ cinnamon piece1 Bay leaf 2 cloves, 2 cardamoms Let it cook till almost done. Strain the water and now add ghee and mint leaves to it. Spread it out on a wide plate.
In a cooker add ghee/oil, add onions, one’s they are slightly fried, add ginger garlic paste, wait till the raw smell goes away. To this add tomatoes, one’s they turn mushy add, red chilli powder, green chilli and turmeric. Add curd, remaining mint leaves and fry for 2 more minutes, when the mixture becomes thick, add 1/4 cup wate, add green peas and carrots and cook it in a pressure cooker for 2 whistles. Add the soya chunks to the mixture and stir, let it cook for about two minutes
Now take a wide vessel, drizzle ghee/oil Add the cooked rice and mix evenly. Now cover with a lid, place something heavy on it and let it cook on a low flame for 5 -8 minutes. Garnish with chopped coriander leaves
20-25 Soya Chunks
1 medium sized onion finely sliced
½ cup – Fresh green peas
3/4th Tbsp- Thick curd
½ cup- carrot cut into cubes
One Large tomato chopped finely
1/4tsp Turmeric powder
1 ½ tsp- Red chilli powder1/12 tsp- Ginger garlic paste
Oil/Ghee as required
Salt to taste
1 ½ “ cinnamon piece
1 Bay leaf
2 cloves, 2 cardamoms
Method
Wash Basmati rice in luke warm water and for 30 minutes. Boil water and add little salt to it cook the soya chunks on a medium flame for about 10 minutes,put off the flame, rinse the chunks with fresh running water, sqeeze dry and set aside. You can retain the chunk as it is or cut it to two pieces.
Boil 4-5 cups of water and add the soaked rice. Add Salt to taste
1 ½ “ cinnamon piece1 Bay leaf 2 cloves, 2 cardamoms Let it cook till almost done. Strain the water and now add ghee and mint leaves to it. Spread it out on a wide plate.
In a cooker add ghee/oil, add onions, one’s they are slightly fried, add ginger garlic paste, wait till the raw smell goes away. To this add tomatoes, one’s they turn mushy add, red chilli powder, green chilli and turmeric. Add curd, remaining mint leaves and fry for 2 more minutes, when the mixture becomes thick, add 1/4 cup wate, add green peas and carrots and cook it in a pressure cooker for 2 whistles. Add the soya chunks to the mixture and stir, let it cook for about two minutes
Now take a wide vessel, drizzle ghee/oil Add the cooked rice and mix evenly. Now cover with a lid, place something heavy on it and let it cook on a low flame for 5 -8 minutes. Garnish with chopped coriander leaves
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