“Kheema” Rice


  • 1 cup soy granules, boiled and drained
  • 1 cup brown rice, soaked in water for 8-10 hours
  • 5 cardamoms
  • 2 star anise
  • 3 (1″ pc) cinnamon
  • 2 onions, finely sliced
  • ½ cup fresh coriander leaves
  • 10-15 mint leaves
  • Green chillies as per taste
  • 8 cloves garlic, minced
  • 1″ pc ginger, grated
  • 5 peppercorns
  • 1 tsp dry mango (amchur) powder, only if soy milk is being used
  • ½ cup soy milk/ 1 cup peanut curd
  • 2 cups warm water
  • Unrefined salt to taste
  • Caramelised onion and roasted nuts, for the garnish

Heat a heavy bottomed pan, add cardamom, cinnamon and star anise. Dry stir ‘fry’ for a minute. Add onions and ‘fry’ on low heat, until it turns light brown. Add garlic and ginger and stir  until fragrant. Add the coriander and mint leaves, green chillies and pepper corns. ‘Fry’ until the leaves turn dark green. Add the mango powder (only if soy milk is being used). Add the rice and stir fry for 2 minutes, or until the rice gets a mild brown tint. Add the soy granules and stir fry. Add the soy milk/peanut curd and ‘fry’ for 2 minutes. Add 2 cups of warm water and salt. Cover and let the rice cook. Garnish with pan roasted caramelised onions and roasted cashew nuts.

Serves 4-5