‘Kheema’ Rice


  • 1 cup soy granules boiled and drained
  • 1 cup brown rice soaked in water for 8-10 hours
  • 2 onions finely sliced
  • 1 bunch coriander leaves
  • 10-15 leaves mint
  • green chillies as per taste
  • 8 cloves garlic minced
  • 1″ ginger grated
  • 5 cardamom
  • 2 star anise
  • 3 cinnamon
  • 5 peppercorns
  • ½ cup soy milk/ 1 cup peanut curd
  • 1 tsp dry mango powder, only if soy milk is being used
  • salt to taste
  • caramelised onion and roasted nuts for garnish

Heat a thick bottomed pan, add cardamom, cinnamon and star anise. Stir fry for a minute. Add onions and ‘fry’ on a low flame till it turns light brown. Add the coriander and mint leaves, green chillies and pepper corns. Fry till 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 till 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 a pan roasted caramelised onions and roasted cashews.

Serves 4-5