Ingredients:

• 3 cups basmati rice, washed and soaked in water for 15 mins
• 1 cup dried soya chunks, washed and boiled in water till soft
• 2-3 tbsp Ghee
• 1 tsp fennel
• 2 Bay Leaves
• 2 big onions, finely sliced
• 1 tbsp grated Ginger
• 3-4 green chillies, slit length wise
• 1 cup chopped mixed vegetables like beans, green peas, Carrots or Potatoes
• 1/2 tsp Turmeric powder
• salt to taste
• 3-4 tbsp of fresh Mint leaves (pudina)
• 3 cups of freshly extracted Coconut Milk
• 2 cups water
• 2-3 tbsp Lemon juice
• Fresh Coriander leaves for garnish
• 3-4 bread slices (cubed and lightly fried in ghee), optional
• 8-10 Cashewnuts (lightly roasted in Ghee till golden brown)
• For masala powder- (lightly dry roast in a pan and grind to a fine powder)
• 2 green Cardamoms
• 4 Cloves
• 2 Cinnamon stick
• 3-4 pepper Corns
• 1/4 tsp Fennel seeds (optional)
• 1 tsp Coriander seeds
• 1/2 tsp Cumin seeds
• 1-2 dry Red Chillies

Method:

1. Heat ghee in a heavy bottomed vessel.
2. Add fennel, bay leaves and stir for a few seconds till the fennel splutters.
3. Add the sliced onions, grated ginger and green chillies.
4. Saute the onions till they turn pink.
5. Add the mixed vegetables and on medium heat, let them cook.
6. Add salt and keep covered for 4-5 mins.
7. Add turmeric powder, masala powder and combine well. Stir fry for a minute.
8. Add the cooked soya chunks and keep covered for 2 mins.
9. Add the mint leaves and combine.
10. Add the coconut milk, let it come to a boil, reduce heat and add the water. Bring to a boil again.
11. Add the drained basmati rice and mix well.
12. Add salt, if required, at this stage.
13. Reduce heat to medium and let it cook covered with lid.
14. Finally, once the rice and vegetables are cooked, add the lemon juice, fried bread cubes, fried cashewnuts. Garnish with fresh coriander leaves.
15. Serve with raitha and mixed vegetable curry.

Recipe courtesy of shilpa