COOKING
PROCEDURE

1
Clean & wash the vegetable cut into the cubes or diamond shape (it’s give nice appealing).
2
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.
3
Clean the soya chunks and soak into hot water for 5 minutes then strain and squeeze the soya chunks set it aside.
4
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.
5
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.
6
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
7
When all the steam has escaped, open Pressure Cooker put Roasted bread pieces and mix the rice gently.

Note:

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.

INGREDIANTS QUANTITY
Basmati rice 500gms
Refined oil-3 ½ tbsp 50gms
Umami seasoning
AJI-NO-MOTO®
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