- Wash and soak the rice and soya separately for 10 minutes. Strain each and set aside.
- In a pressure pan, heat ghee and add the ingredients of the tempering. When they crackle and let out their aroma, reduce the flame and add the minced soya and vegetables. Sauté for 1-2 minutes before adding the rice.
- Stir for 2-3 minutes, add turmeric powder, red chilli powder, lemon juice, salt and 2 cups warm water. Pressure cook for just 1 whistle.
- Allow steam to settle down completely, gently fluff the rice with a fork and serve fresh.