Soaking Time: 15 minutes

Preparation Time: 10 mins

Cooking Time: 15 mins

servings 4

Ingredients   

1/4 cup soaked and chopped soya chunks

1/4 cup green peas

1 1/2 cups long grained rice (basmati) , soaked for 15 minutes and drained

1/2 tsp cumin seeds (jeera)

2 tsp oil

25 mm (1”) stick cinnamon (dalchini)

2 cloves (laung / lavang)

1 bayleaf (tejpatta)

1 cardamom (elaichi)

1/2 cup chopped onions

1/2 cup chopped tomatoes

1/4 tsp turmeric powder (haldi)

1/4 tsp garam masala

1 tsp coriander (dhania) powder

salt to taste

To Be Ground Into A Smooth Chilli-garlic Paste

3 garlic (lehsun) cloves

3 whole dry red chillies

2 tbsp water

Method

1. Combine the soya nuggets, salt and 1 cup of hot water in a deep bowl, cover and keep aside for 10 to 12 minutes. Drain squeeze out the water and keep aside.

2. Heat the oil in a pressure cooker and add the cumin seeds, cinnamon, cloves, bay leaf and cardamom.

3. When the cumin seeds crackle, add the onions and prepared chilli-garlic paste and sauté on a medium flame for 1 to 2 minutes.

4. Add the tomatoes, turmeric powder, garam masala, coriander powder and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.

5. Add the rice, green peas, soya chunks, salt and 3 cups of hot water, mix well and pressure cook for 2 whistles.

6. Allow the steam to escape before opening. Separate each grain of rice lightly with a fork.

7. Serve hot.