Heat a heavy bottom pan, add cardamom, cinnamon and star anise. Dry stir ‘fry’ for a minute. Add onions and ‘fry’ on low heat, until they turn 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
