Ingredients:

• 1 cup – brown or round rice, washed, soaked for 15 minutes
• 100 gms – soya nuggets
• 1 capsicum, sliced into strips
• 1 tomatom chopped fine
• 1 onionm sliced into strips
• 1 Potatoes jullienned (cut into 2 long fingers)
• 1 carrot, jullienned
• 1 Spring onion with head, cut into 1-inch pieces
• 1 Zucchini sliced into rounds
• 1 tbsp – Coriander leaves finely chopped
• salt to taste
• 2 tbsp – oil
• 1 tbsp – Butter
• 2 tbsp – Milk
• Grind to a paste:
• 1 Ginger
• 8-10 Cloves Garlic
• 4 Green chillies
• 2 tbsp – grated Coconut
• 4-5 soya nuggets
• 1 tbsp – soya sauce
• 1 tbsp – Tomato sauce
• 1/2 tsp – chilli sauce
• salt to taste

Method:

1. Drain water from rice.
2. Heat a large heavy pan, add oil.
3. Add drained rice and roast gently stirring all the time.
4. Allow rice to get a light brown colour.
5. Add 3 cups boiling water and salt to taste
6. Allow to cook till each grain is separate and soft.
7. Empty and keep aside.
8. Boil nuggets in water for 5 minutes, drain and keep aside.
9. Wash and reheat pan, add butter.
10. Add paste and fry for a minute.
11. Add all chopped vegetables except coriander, and stir fry for 2 minutes.
12. Add salt as required. Check taste and adjust sauces or salt.
13. Add half a cup of water and continue to simmer till vegetables are soft.
14. Add soya nuggets, and stir gently. Take off fire.
15. In an ovenproof casserole, add half the rice, spread all over base of dish.
16. Spread 3/4 of the cooked masala vegetable over rice.
17. Top with remaining rice.
18. Pile remaining vegetable over rice in center. Sprinkle 2 tbsp milk all over. Cover loosely.
19. Bake in preheated oven at 300 degree C for 5-7 minutes.
20. Serve piping hot.

Recipe courtesy of Saroj Kering