VEGAN KEEMA RICE- SK Khazana

Ingredients list for VEGAN KEEMA RICE- SK Khazana

• 3/4 cup Soya granules (Keema)
• 1 cup Brown rice soaked for 20 minutes and drained
• to taste Rock salt (sendha namak)
• 2 medium Onion
• 2 Green chillies
• 4-5 Garlic cloves
• 1 teaspoon Ginger grated
• 4 Green cardamoms
• 4-5 Black peppercorns
• 1/2 inch stick Cinnamon
• 1/2 Star anise
• 1 bunch coriander leaves chopped
• 8-10 teaspoon Mint leaves chopped
• 1 teaspoon Dry mango powder (amchur)
• 1/2 cup Soy milk
• 3-4 to garnish Almonds roasted
• 3-4 to garnish Cashewnuts roasted
• to garnish coriander sprig

Method

1. Boil 2 cups water in a deep pan, add rock salt, soya granules and cook for 1-2 minutes. Take the pan off the heat. Drain the water and set aside.
2. Finely slice onions and finely chop green chillies and garlic.
3. Dry roast green cardamoms, black peppercorns, cinnamon stick and star anise in a pan. Add chopped garlic, onions, green chillies and ginger and sauté well. Add ¼ cup water and sauté till onions turn golden brown.
4. Add chopped coriander and chopped mint and mix well. Add rice and dry mango powder and sauté for a few seconds.
5. Add soaked soya granules, rock salt and mix well. Add soy milk and 2½ cups warm water and mix well. Cover and cook on low heat for 35-40 minutes.
6. Transfer into a serving bowl, garnish with roasted almonds and roasted cashew nuts and coriander sprig.