9 ounces Tofu or soy based meat substitute
1 medium size yellow onion
1 medium size ripe tomato
3/4 cup yogurt (you can use soy or non-dairy)
2 1/2 cups rice of your choice
2 tbsp oil
2 tbsp melted butter
1 small cinnamon stick
1 tsp tumeric
1 tsp cumin powder
1 tsp coriander
1 tsp red chili powder
2 tsp garlic
2 tsp ginger
2 bay leaves
1/4 cup raw cashew pieces
1/4 cup raisons or dried cranberries
Cook the rice first and set aside. Chop the onion and tomato and keep separate. Mix all the spices with the yogurt and set aside in a separate bowl.
Add the cooking oil to a large saucepan and cook the onions for about three minutes. Add the bay leaves and chopped tomato to the saucepan. Add the yogurt and spice mixture and stir well.
At this point you want to add your “chicken.” If you are using tofu or a meat substitute you only need to warm it up so you can add this to the saucepan.
Stir well and cook on high heat for about five minutes.
Add the cooked rice to the saucepan. Stir. Add cashews and raisons/cranberries. Top with the melted butter.
Cover and cook over very low heat for about ten minutes. Stir well and serve.