- Basmati rice / Kaima rice - 1 cup (soak in water for half and hour)
- Soy chunks - 3/4 cup dry
- tomato - 2 medium chopped
- Onion - 1 chopped
- ginger garlic paste - 1 tbsp
- green chilly - 2 slit
- Potato - 1 large peeled and cubed
- curd - 1/2 cup
- whole spices - 2 cardamom,1 piece cinnamon,3 cloves,5 pepper corns,1 bay leaf
- corriander leaves - 2 tbsp
- mint leaves - 1 tbsp
- Oil - 2 tbsp
- Ghee - 1 tsp
- salt - to taste
- chilly powder - 1/2 tsp
- corriander powder - 1 tsp
- turmeric powder - 1/4 tsp
Soak the soy chunks in hot water for 30 minutes.
Wash well in several changes of cold water and squeeze the water out.
add this to a blender jar and pulse for 30 seconds.
You should have a very coarse mixture with some pieces whole .
Boil 2 cups of water and add the drained rice and salt to taste .
Cook until the water is absorbed and rice is 90% cooked.
cover and keep aside .
while the rice is cooking heat a nonstick pan and add oil
add in whole spices and saute
add in chopped onion and saute until light brown.
add in ginger garlic paste and saute for a minute
add in the spice powders - chilly,corriander and turmeric.
add the tomatoes , slit chillies and saute until the tomato is cooked.
add salt to taste and the ground soy chunks and diced potatoes.
sprinkle 1/4 cup of water and cover and cook until the potato is cooked .
remove the lid and add in the curd and mix well.
adjust seasonings and boil until the mix is a thick gravy .
turn the flame off and add chopped corriander and mint leaves and mix.
in a nonstick pan add 1/2 of the cooked rice as a layer .
spread the soy masala on the rice .
Add remaining rice on top.
dot with ghee ,cover and cook on low flame for 10 minutes.
Serve hot with raita .