Step-by-Step Instructions

1. 1.Prepare the Tempering

   Heat oil in a pan over medium heat. Add mustard seeds, fennel seeds, and curry leaves. Fry until the mustard seeds splutter, which takes about 15-20 seconds.

2. 2.Sauté Onions and Green Chili

   Add finely chopped onion and green chili to the pan. Sauté until the onions turn golden brown, which should take approximately 2-3 minutes.

3. 3.Add Ginger Garlic Paste and Tomato

   Stir in ginger garlic paste and cook for about 30 seconds until its raw smell disappears. Then, add chopped tomato and cook until it softens and becomes mushy, about 1-2 minutes.

4. 4.Incorporate Spices

   Add turmeric powder, chili powder, coriander powder, garam masala, chicken masala, and 1/2 teaspoon of salt. Mix well and cook the spices for about 1 minute until fragrant and the oil starts to separate.

5. 5.Add Soya Chunks

   Add the boiled and squeezed soya chunks to the pan. Mix thoroughly to coat the soya chunks evenly with the spice mixture. Cover the pan and cook for 2 minutes to allow the flavors to meld.

6. 6.Combine with Rice

   Uncover the pan and add the cooked rice. Gently mix everything together, ensuring the rice is well combined with the soya chunks and masala without mashing the rice grains.

7. 7.Season and Garnish

   Taste and add more salt if required. Garnish with fresh coriander leaves. Give it a final gentle mix and serve hot.