Ingredients:

Basmati Rice – 2 cups
Fresh Coriander Leaves – 1 big bunch
Green Chillis – 4
Soya Chunks – 2 cups (optional)
Onion – 2 medium sized
Ginger  Garlic Paste – 1 tsp
Bay Leaf – 1
Star Anise – 2
Cinnamon Stick – 1″ long
Cloves – 5
Fennel Seeds – 1 tsp
Red Chilli Flakes – 2 tsps
Lemon Juice – 2 tbsps
Salt to taste
Vegetable Oil – 4 tbsps

Method:

1. Wash and soak basmati rice in water for 30 minutes to 1 hour.
2. Boil soya chunks with enough water. When the water in boiled, replace the water and boil again until the soya chunks turn soft. Discard all the water and squeeze out water from soya chunks too as they will have absorbed a lot of water.
3. Chop onions.
4. Discard the roots of coriander leaves and wash thoroughly.
5. Blend coriander leaves and green chillis with little water and a pinch of salt. Adding salt avoids browning of blended greens.
6. Heat oil in a pan.
7. Add bay leaf, cinnamon, cloves, star anise and finally fennel seeds. Saute until the fennel seeds start sizzling.
8. Add chopped onions and ginger garlic paste. Saute until onions turn translucent in color.
9. Add blended green and saute until it thickens slightly.
10. Strain out water from soaked rice and add the rice to the pan. Mix gently.
11. Add 3 cups of water and boiled soya chunks. Cook until the grains are cooled but still hold shape; al dente. I prefer to pressure cook for one whistle.
12. Once all the steam escapes from the pressure cooker, open the lid and transfer onto a large mixing bowl.
13. Leave it open for a few minutes.
14. Sprinkle red chilli flakes and lemon juice. Gently mix the rice until well combined.
15. Serve hot with raita.