Directions
1. Wash and soake rice in water for 15 minutes. Wash and boil soya chuncks in water till soft. Chop mixed vegetables like beans, green peas, carrots or potatoes.Keep aside.
2. For Masala Powder, masala powder ingredients roast lightly in a pan and grind to a fine powder.
3. Heat ghee in a heavy bottomed vessel. Add cumin seeds and bay leaves and stir for a few seconds till the cumin seeds splutters. Add the sliced onions, grated ginger and green chillis. Saute the onions till they turn pink.
4. Add the mixed vegetables and on medium heat, let them cook. Add salt and keep covered for 4-5 minutes.
5. Add turmeric powder, masala powder and mix well. Stir fry for a minute.
6. Add the cooked soya chunks and keep covered for 2 minutes. Add the mint leaves and mix well.
7. Add the coconut milk, let it come to a boil, reduce heat and add the water. Bring to a boil again.
8. Add the drained basmati rice and mix well. Add salt, if required, at this stage. Reduce heat to medium and let it cook covered with lid.
9. Finally, once the rice and vegetables are cooked, add the lemon juice, fried bread (cubescubed and lightly fried in ghee), fried cashewnuts (lightly roasted in ghee till golden brown) and garnish with fresh coriander leaves.
10. Serve with raita or chicken curry.
