Ingredients:

• 1 cup – Rice (basmati works great here)
• 1 cup – Soya granules/chunks
• 1 tsp – Fennel seeds (or use cumin)
• 1/2 tsp – Garam Masala
• 1/2 tsp – cumin and coriander powder
• 1/4 tsp – Turmeric powder
• 1/4 cup – peas, frozen
• 1 – onion, chopped finely
• 2-3 – tomatoes, chopped finely
• 1 inch – grated Ginger
• 2-3 – Cloves of Garlic
• 2-3 – green chillies, sliced thinly (or as per taste)
• 1 – Bay Leaf (optional)
• 1/4 cup – dry roasted Peanuts (optional)
• Salt and butter/ghee to taste
• A few sprigs of Cilantro and Mint to garnish

Method:

1. In a skillet, heat 1 tsp of oil, add fennel, bay leaf, onions etc. and saute until you get an aroma.
2. Then add the tomatoes, garlic, ginger and spices along with chillies and saute with some salt for a few more minutes.
3. Add the soya granules. Usually the packet suggests to soak the granules/chunks in some warm water before adding. You can also add it directly but increase the quantity of water in that case.
4. Then add the rice and saute for 1-2 minutes.
5. Add 2.5 cups of water (or vegetable stock) along with salt.
6. Close it with a lid and cook for 6-10 minutes.
7. When almost done, add the frozen peas to the rice and give it a gentle stir. Cook for a minute.
8. Garnish with the herbs.
9. If you have finicky kids, then add some ghee or butter right at the end for additional taste.
10. Serve it warm, garnished with toasted peanuts, with a spicy side dish.
11. Recipe Courtesy: http://chefinyou.com/