Tomato Basil Soup

Instructions

In a big pot boil 4 cups of water, add oil, salt, and whole spices to it. Once the water boils, add washed and drained rice to it. Cook until the rice is done 90% and drain it. Heat oil in a pan and fry the Organic Nation's soya chaap till it's crisp on both sides. In warm milk add saffron strands. Fry the onions, and keep aside a few onions. In the remaining onions add ginger garlic paste and saute for a minute. Now add all spices, salt and tomato puree, cook till oil separates. Add fried soya chaap to it and then add ¼ cup water to it. Add cooked rice over the chaap mixture, drizzle saffron milk, chopped coriander and mint leaves. Sprinkle the saved fried onion and some ghee. Keep the flame low and cover it and cook Remove from heat and gently mix the rice with chaap masala. Add the kewra drops. Serve with raita and chutney.

Ingredients

• 2 tablespoons olive oil
• 10 to 12 Organic Nation's Soya Chaap
• 1 cup basmati rice
• 2 onions thinly sliced
• 4 tomatoes pureed
• 2 table spoon ginger garlic paste
• 4 green chillies chopped
• 1 cinnamon stick
• 2 green cardamom
• 1 black cardamom
• 1 star anise
• 2 bay leaves
• 2 tablespoon biryani masala
• 1 teaspoon garam masala
• ½ teaspoon turmeric powder
• 2 teaspoon coriander powder
• 2 teaspoon chilli powder
• Organic Nation's Himalayan pink rock salt to taste
• ¼ cup coriander and mint leaves chopped
• ¼ cup milk
• 8 - 10 saffron strands
• 4 tablespoon ghee
• ½ cup oil
• 2-3 drops kewra
• Water as required