For masala preparation
250g Good Dot Veg Meat
6 tablespoons RCM Health Guard Oil
4 onions cut in thin sliced
4 tomatoes chopped
¼ teaspoon turmeric powder
2 teaspoons red chilli powder
4 green chillis slit
1 tablespoon fully chopped mint leaves
2 tablespoons ginger garlic paste
2 teaspoons kewara water
Salt to taste
1 cup water
For rice preparation
2 cups basmati rice
3 tablespoons RCM Health Guard Oil
1 inch piece cinnamon sticks
4-5 bay leaves cloves
4 green cardamoms
4 black cardamoms
3 cups water
Step 1: Wash rice well and soak in cold water for 30 minutes. After 30 minutes, strain rice.
Step 2: Heat 3 tablespoons RCM Health Guard Oil in a thick bottom deep pan then add whole spices. When they begin to splutter, add chopped mint, green chilli and stir well. Next, add soaked rice and 3 cups of water, stirring slowly until mixed well. After this comes to a boil, simmer the flame and cover then let the rice cook for 4-5 minutes then remove from the flame.
Step 3: Heat 4 tablespoons RCM Health Guard Oil in a pan then add chopped onions and fry until the onions turn golden brown. Add ginger garlic paste, stir completely and stir fry for 30 seconds. Add chopped tomatoes until it begins to leave the sides of the pan then add red chilli powder, turmeric powder, garam masala, coriander powder, green chilli, Veg meat pieces and salt. Stir fry for 3 minutes, stirring often, until the vegetarian meat is coated well in the masala. Next, pour water just enough to make thick gravy and cook for 4-5 minutes on a low flame.
Step 4: Pour 2 tablespoons RCM Health Guard Oil in a deep pan then stir fry sliced onion and keep it aside. Now mix one part cooked rice and another part vegetarian masala. Sprinkle chopped mint, fried onions, kewara water. Cover the pan and keep on hot plate/tawa for 10 minutes.
Serve hot with vegetable Proteiz Raita.