Ingredients
Equipment
Method
- In a mixer add ginger, garlic, green chillies, cinnamon, cardamom, cloves, mint leaves and small onions. Grind into a coarse paste without water.
- Heat oil in a cooker. Add mustard seeds and saunf. Let them splutter.
- Add sliced onions and fry well.
- Add the coarse paste and curry leaves and fry until raw smell disappears.
- Add sliced tomatoes, red chilli powder, turmeric powder and salt. Mix well and cook until masala is nicely cooked.
- Add boiled soya and mix well.
- Close cooker without whistle and cook until oil separates.
- Add water and soaked rice. Mix gently.
- Close and cook for 2 whistles on medium flame.
- Open once pressure releases, fluff gently and finish with coriander leaves.
Notes
Grind the spice paste coarse not smooth — the texture gives better flavour to the rice.
Do not add water while grinding — a dry coarse paste coats the masala better.
Cook masala until oil separates before adding rice — this is the key to flavourful rice.
I used Seeraga Samba rice — you can use any rice you prefer, adjust water accordingly.
Boil soya chunks in salted water and squeeze well before adding for best texture.
Let pressure release naturally for perfectly cooked fluffy rice.
Do not add water while grinding — a dry coarse paste coats the masala better.
Cook masala until oil separates before adding rice — this is the key to flavourful rice.
I used Seeraga Samba rice — you can use any rice you prefer, adjust water accordingly.
Boil soya chunks in salted water and squeeze well before adding for best texture.
Let pressure release naturally for perfectly cooked fluffy rice.