For the curry
Soya granules – 1cup
Finely sliced onion -1
Ghee – 1tbsp
Oil – 1tbsp
Chopped mint leaves – 1/3 cup
Chopped coriander leaves – 1/3 cup
Ginger garlic paste – 1tbsp
Turmeric powder – 1/2 tsp
Red chilli powder – 1tbsp
Pulav masala – 1 tsp
Salt- 1/2 tbsp
Coriander powder – 1 tsp
Cumin powder – 1/2 tsp
Curd – 1cup
Basmathi rice – 2cups
Water – 2 1/2 cups
Salt -1 tsp
Star anise – 1
Cloves – 4
Cinnamon – 1inch piece
Cardamom – 2
Shahjeera – 1tsp
Finely chopped mint leaves – 1tbsp
Finely chopped coriander leaves – 1tbsp
Green chillies -4 slit
Ghee – 1tbsp
Fried onions – 2 tbsp
Safforn – 1/4 tsp [ soak in 3 tbsp of milk ]
Ghee – 1tsp
- Cook soya granules in boiling water for 5 to 6 minutes. Once done, drain it.
- Wash with cold water for 2 times and squeeze it. Keep it aside.
- Heat oil and ghee in a pan and add finely sliced onions.
- Add salt and fry on medium flame till the onions become golden colour.
- Add ginger garlic paste and fry for 2 minutes. Add turmeric powder, coriander powder, cumin powder, red chilli powder and pulav masala.
- Mix well and add mint and coriander leaves. Fry on medium flame for 2 minutes and add soya granules.
- Mix well and cook on medium flame for about 4 minutes.
- Add curd and mix well. Cook on medium flame till the water in the curry reduces to 3/4 .
- Meanwhile wash and soak basmathi rice for 15 minutes and strain it.
- In a electric rice cooker, add strained basmathi rice, salt and water.
- Mix well. At this stage, taste the water. It should be salty.
- Then, add all the remaning ingredients and mix well. Switch on the rice cooker.
- Strain the saffron from milk and keep it aside.
- When rice is 3/4th done, add strained saffron milk. Spread fried onions and 1 tsp of ghee on top of the rice.
- Spread the previously made curry evenly on the top of the rice. Close the lid and cook till the cooking mode switches to keep warm mode.
- Switch off the rice cooker. Allow to rest for 10 minutes.
- Use a fork to fluff the rice and transfer to a bowl and serve with raita.