No of portion: 4, Approximate Duration: 30mins, Cuisine: South Indian (Chennai style)
Clean & wash the vegetable cut into the cubes or diamond shape (it’s give nice appealing).
Clean and cut the cauliflower into small pieces. Then add to parboiling in hot water with salt and turmeric powder for 2 minutes, then strain keep it aside.
Clean the soya chunks and soak into hot water for 5 minutes then strain and squeeze the soya chunks set it aside.
Heat oil and Vanashpathy in a cooker put the whole Garam Masala (bay leaf, cinnamon, cardamom, cloves)and fennel seeds when its splutter add sliced onion and green chilly sauté till golden brown.
Then add ginger garlic paste and sliced tomato sauté fry until fragrant. And add all cleaned vegetables and soaked soya chunks sauté till ½ a done.
Put turmeric, chilly , coriander powders ,salt and Umami seasoning AJI-NO-MOTO® sauté for few seconds, then add beaten curd mix well, then pour 1 kg of water then add washed rice and mix nicely, Finally add Coconut Milk, chopped coriander & mint leaves and ghee stir nicely close the lid, allow to 1 whistle and 5mins in simmer
When all the steam has escaped, open Pressure Cooker put Roasted bread pieces and mix the rice gently.
Normally 1 ½ part of water for basmati rice. But here I am using 2 part of water because the soaked meal maker absorb the water.
Serve hot with Raita and Kuruma.
|Refined oil-3 ½ tbsp
| Umami seasoning
|Vanashpathy 1½ tbsp
|Ghee 1½ tbsp
|Split Green chilly
|Ginger garlic paste
|Soya chunks (meal maker )soaked
|Roasted bread pieces(cubes)
|Chopped mint leaves
|Chopped coriander leaves