Ingredients
For the Rice
- 1 ½ cups basmati rice (washed and soaked for 20 minutes)
- 3 cups water
- Salt to taste
Vegetables
- 1 cup mixed vegetables (carrots, beans, peas, cauliflower, etc.)
For the Spice Blend (Masala)
- 2 medium onions (sliced)
- 2 medium tomatoes (chopped)
- 4 green chilies (slit)
- 1 tablespoon ginger-garlic paste
- 1 sprig curry leaves
- 1 teaspoon turmeric powder
- 2 teaspoons red chili powder
- 1 teaspoon garam masala
- 1 teaspoon coriander powder
Whole Spices
- 1 bay leaf
- 3 cloves
- 1 cinnamon stick
- 3 green cardamom pods
- 1 teaspoon fennel seeds
Other Ingredients
- 4 tablespoons oil or ghee
- 1 tablespoon yogurt (optional)
- Handful of chopped coriander leaves (for garnish)
- Handful of chopped mint leaves
Directions
Steps
1 Done | Cook the RiceIn a heavy-bottomed pot, cook the rice with water and a pinch of salt until 90% done. Drain and set aside. |
2 Done | Prepare the Base MasalaHeat oil or ghee in a large pan. Add whole spices and sauté until aromatic. Add onions and cook until golden brown. Stir in ginger-garlic paste and green chilies. Cook until raw smell disappears. |
3 Done | Add Tomatoes and SpicesAdd chopped tomatoes and cook until they turn soft and oil starts to separate. Add turmeric, red chili powder, coriander powder, and garam masala. Mix well. |
4 Done | Cook VegetablesAdd the mixed vegetables and sauté for 3–4 minutes. Add a splash of water, cover, and cook until the vegetables are tender. |
5 Done | Combine Rice and MasalaGently mix the cooked rice into the vegetable masala, ensuring it is well coated. Add chopped coriander and mint leaves for a fresh aroma. |
6 Done | SimmerCover the pan and let it cook on low heat for 5 minutes to allow the flavors to meld. |
7 Done | Serve |