Soya Coconut Rice Recipe / Kobbari Annam with Soya Chunks

Ingredients

• 1 cup Rice
• 1 small cup Soya Chunks
• 1 Onion finely chopped
• 3 Green Chillies slit lengthwise
• 11/2 cup Coconut Milk
• 1/2 cup Water
• 5 Garlic Cloves
• 1 inch Ginger
• 2 no Bay leaf/Biryani Aku
• 3 Elaichi Pods
• 1 inch Cinnamon stick
• 4 cloves
• few chopped Coriander Leaves
• few Mint Leaves
• Salt to taste
• 2 sp Oil
• 1 sp Ghee

Instructions

1. Wash and soak basmati rice for 20 mins and keep aside, meanwhile wash and soak soya chunks in a cup of hot water and set aside for 10 mins.
2. After that drain and squeeze the soya chunks and keep aside, combine and grind ginger, garlic cloves into a coarse paste.
3. Heat oil+ghee in a pan add elaichi pods, cloves, cinnamon stick, bay leaf and fry for 30 sec, then add chopped green chillies, onion and stir.
4. Stir-fry them for 2 mins, then add ginger garlic paste and fry for 30 secs, add squeezed soya chunks and stir for 1 min on medium flame.
5. Now add soaked basmati rice, chopped coriander, mint leaves and mix them well, then remove from fire and transfer them to rice cooker bowl and add coconut milk, water, salt and mix well.
6. Cover with the lid and switch on to cooking mode, when the soya coconut rice is done the switch automatically move to keep warm mode & let it leave for 2 mins.
7. After that mix it well and remove from the rice cooker, now soya coconut rice is ready to serve, serve hot with curd chutney.