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.

Serving tips:

Serve hot with Raita and Kuruma.

Basmati rice 500gms
Refined oil-3 ½ tbsp 50gms
Umami seasoning
5 gms
Vanashpathy 1½ tbsp 20gms
Ghee 1½ tbsp 20gms
Bay leaf 2 no
Cinnamon 2stick
Cardamom 2nos
Clove 4nos
Fennel seeds ¼ tsp
Sliced onion 400gms
Sliced tomato 200gms
Split Green chilly 5 no’s
Ginger garlic paste 50gms
Beans 50gms
Carrot 50gms
Green peas 50gms
Cauliflower 50gms
Turmeric powder ¼ tsp
Chili powder 1½ tbsp
Coriander powder 2tbsp
Salt To taste
Curd ½ cup
Soya chunks (meal maker )soaked 50gms
Water 1kg
Coconut milk 1 cup
Roasted bread pieces(cubes) 5nos
Chopped mint leaves for garnish
Chopped coriander leaves for garnish