Heat 3 tbs of ghee and add star anise, cinnamon and cloves.
Add onion and sauté until translucent.
In a mixer jar add coriander leaves, mint, fennel seeds, garlic, ginger, coriander seeds, red chillies and grind to a thick paste.
Add this spice paste and sauté until the raw smell vanishes and it leaves ghee.
Add in the soaked and drained soy chunks and tomatoes.
Add salt, turmeric and thin coconut milk.
Let it cook covered on medium flame until the mixture is thick and saucy.
Set aside.
In a large pan, add enough water and washed and drained rice and salt.
Cook until 75% done.
Drain water and start layering the rice.
Preheat oven to 180°C.
Line a oven proof pan or tin with foil and add the remaining ghee.
Now add 1/3rd of rice and spread it out evenly.
Top with 1/2 of the soy chunks mixture.
Now add 1/3rd rice and spread it evenly.
You can even add roasted cashews and deep fried onion in between layers.
Add the remaining soy chunks mixture and finish with the remaining rice.
Pour the thick coconut milk evenly on top.
Cover with the foil and bake for 45 minutes to one hour.
Remove from oven, remove foil, flip it onto a serving plate, garnish with coriander leaves and serve with raitha.
