Wash and soak the seeraga samba rice for 30 minutes. Drain and keep aside.

Grind the small onions, garlic, ginger, fennel seeds, cardamom, cloves, star anise, and a little water into a smooth paste.

Soak the soya chunks in hot water for 10–15 minutes. Squeeze out the excess water completely.

Add the ground paste and curd to the soya chunks. Mix well and marinate for 1 hour.

Heat oil and ghee in a heavy-bottomed pan. Add the cinnamon stick and sliced onions. Sauté until the onions turn translucent.

Add coriander leaves, mint leaves, and tomato; sauté

the marinated soya mixture and required salt. Cook until the raw smell disappears and the masala thickens.

Add the drained rice, coconut milk, and water. Mix gently and bring to a rolling boil

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Cover and cook on medium heat for 5 minutes.

Add lemon juice. Reduce the heat to the lowest flame, place a heavy object over the lid (dum), and cook for 10 minutes.