Ingredients:

• 2 cups – basmati Rice (cooked)
• 2 – bay leaves, cloves, Cinnamon sticks, Cardamom
• 1 – Onion (chopped)
• 1 – Tomato (chopped)
• 20 – soya chunks
• 1 small bunch – Methi leaves (washed and chopped)
• 1 – Green chilli (slit opened)
• Salt – to taste
• Oil – 2 tbsp
• To Grind:
• 1 inch – Ginger piece
• 4 – Garlic pods
• 2 tbsp – grated Coconut
• 1 tsp – Garam Masala
• 1 tsp – Black Peppercorns + Cumin seeds
• 1 tsp – Fennel seeds
• 2 – Green chillies

Method:

1. Grind everything from the list ‘To Grind’ as a fine paste and keep aside.
2. Meanwhile, boil some water in a pan with salt and cook the soya chunks until they double in volume.
3. Drain the excess of water and squeeze out the water and keep aside.
4. Heat enough oil in a large kadai. Add the whole spices and fry them until they turn brown.
5. Add the chopped onion and tomato pieces and saute them with enough salt until it turns mushy.
6. Meanwhile, if you have prepared the rice earlier bring it to room temperature.
7. Add the grounded paste to the vegetables and stir in simmer for few minutes.
8. Now add the cooked soya chunks and chopped methi leaves to the masala.
9. Stir them continuously until the oil separates.
10. Now mix the cooked rice to the masala and toss them gently until they get well mixed.
11. Add the coriander leaves and put off the stove.
12. Recipe courtesy: Priya Easy N Tasty Recipes