1 full cup of Basmati Rice

4 Medium sized skinned and chopped tomatoes

50 Grammes of Raisin

2 cloves of finely chopped garlic

2 tablespoons of grinded cumin seeds

2 crushed green cardamon

1 inch cinnamon stick

150 grammes of Quorn Pieces

8 peeled and crushed almonds

50 grammes of fresh coriander leaves

1 level teaspoon of salt

1 and 3/4 cup of water

2 cloves

2 tablespoonful of olive oil

Place in a medium size stainless steel sauce pan and stir the quorn pieces gently using a flat wooden spatula.

Wash one cup of Basmati rice and soak while you are preparing your other ingredients.

Pour the olive oil carefully into a saucepan, adding the cinnamon stick and 2 cloves in it (remember to cover the lid immediately to prevent spurting hot oil).  Then add the chopped onions, garlic, ground cumin seeds, crushed cardamon, crushed almond and keep on stirring until golden brown. 

When it is separated from the oil, add the quorn pieces and fry for just over 5 minutes and then add tomatoes.  Again, fry for some time until you see the water evaporating, making sure the rice is completely drained out.  For this, you can use a large siv (strainer). 

Add salt

Lower the flame to minimum, cover lid and allow to simmer for at least 10 minutes.

Turn off the flame and allow another 5 minutes to settle.  Now wash and chop some coriander leaves, open the pan lid and sprinkle lavishly over the Basmati rice.  Close the pan lid immediately so as to allow the flavours to penetrate for at least 2 minutes. 

In the meantime, prepare your salad dressing to accompany the dish.  Then serve dish and settle down on the table to enjoy.