Soak the soya chunks in hot salted water for 10-15 mins.
Soak the granules separately in warm salted water.
Once the soyas have swelled in the water, drain out the soaked soya from the water and squeeze out the excess water.
Heat the oil and fry the soya chunks and the granules in the oil for 2-3 mins.
Add the fennel pieces and fry for a few seconds.
Add the cooked rice to this and stir gently.
Mix in the pastes and stir once again.
Serve this rice preparation with raita or mango chutney.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.