Ingredients:

• 1 cup – raw Rice or basmati Rice
• 3/4 cup – Cabbage
• 15 – soya chunks
• 1 – big onion, sliced
• 1 – tomato, chopped finely
• 1/2 bunch – coriander, finely chopped
• 1/2 tsp – ginger, crushed
• 2 Cloves – garlic, crushed
• Red Chilli powder, to taste
• 1/2 tsp – Turmeric powder
• 1/2 tsp – Garam Masala powder
• Salt according to taste
• Oil or Ghee for cooking
• For seasoning:
• 1 small – Cinnamon stick
• 4 – Cloves
• 2 – Bay Leaves

Method:

1. Cook the rice with 2 cups of water, keep it in a separate bowl to cool.
2. Boil water in a separate bowl, add soya chunks when the water boils.
3. Remove soya chunks once it becomes soft and doubles in size. Drain them and chop into 2 or 4 slices. Keep aside.
4. Heat oil in a thick bottomed vessel, add cinnamon, cloves and bay leaves.
5. Add sliced onions, fry until it gets golden brown in colour and then add the crushed ginger and garlic and fry well.
6. Add tomatoes and fry nicely until it gets cooked well.
7. Add finely chopped cabbage at this stage and fry for 5-6 minutes.
8. Add chopped coriander, fry well.
9. Add salt, turmeric powder, red chilli powder, garam masala powder and fry well until the raw smell goes.
10. Add chopped soya chunks, mix it up well as it gets coated with all masala and spices.
11. Sprinkle some water over the masala and close it with a lid for 1 minute so that the soya chunks get soaked with the spices.
12. Add the cooked rice and close the lid for 1 or 2 minutes.
13. Stir carefully to avoid burning.
14. Serve it hot with cucumber raita.
15. If you wish, garnish with fried cashews.

Recipe courtesy of Radhikasenthilkumar