Ingredients

• 1 cup - brown or round rice, washed, soaked for 15 minutes
• 100 gms - soya nuggets
• 1 capsicum, sliced into strips
• 1 tomato chopped fine
• 1 onion sliced into strips
• 1 potatoes jullienned (cut into 2 long fingers)
• 1 carrot, jullienned
• 1 spring onion with head, cut into 1-inch pieces
• 1 zucchini sliced into rounds
• 1 tbsp - coriander leaves finely chopped
• salt to taste
• 2 tbsp - oil
• 1 tbsp - butter
• 2 tbsp - milk
• Grind to a paste:
• 1 ginger
• 8-10 cloves garlic
• 4 green chillies
• 2 tbsp - grated coconut
• 4-5 soya nuggets
• 1 tbsp - soya sauce
• 1 tbsp - tomato sauce
• 1/2 tsp - chilli sauce
• salt to taste

How to Make Soyachunks Rice Casserole

• Drain water from rice.
• Heat a large heavy pan, add oil.
• Add drained rice and roast gently stirring all the time.
• Allow rice to get a light brown colour.
• Add 3 cups boiling water and salt to taste
• Allow to cook till each grain is separate and soft.
• Empty and keep aside.
• Boil nuggets in water for 5 minutes, drain and keep aside.
• Wash and reheat pan, add butter.
• Add paste and fry for a minute.
• Add all chopped vegetables except coriander, and stir fry for 2 minutes.
• Add salt as required. Check taste and adjust sauces or salt.
• Add half a cup of water and continue to simmer till vegetables are soft.
• Add soya nuggets, and stir gently. Take off fire.
• In an ovenproof casserole, add half the rice, spread all over base of dish.
• Spread 3/4 of the cooked masala vegetable over rice.
• Top with remaining rice.
• Pile remaining vegetable over rice in center. Sprinkle 2 tbsp milk all over. Cover loosely.
• Bake in preheated oven at 300 degree C for 5-7 minutes.
• Serve piping hot.