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Prep Time: 15 mins
Cook Time: 25 mins
Serves: 2–3
Ingredients:
Basmati rice – 1 cup (soaked for 20 mins)
Onions – 2 large (thinly sliced)
Mixed vegetables (carrot, beans, peas, capsicum) – 1 cup (chopped)
Ginger-garlic paste – 1 tsp
Green chilies – 1–2 (slit)
Whole spices:
Bay leaf – 1
Cloves – 3
Cinnamon stick – 1-inch
Green cardamom – 2
Cumin seeds – 1 tsp
Oil or ghee – 2 tbsp
Salt – to taste
Water – 2 cups
Coriander or mint leaves – for garnish
Instructions:
Heat oil/ghee in a pan or pressure cooker.
Add whole spices and sauté for a few seconds until aromatic.
Add sliced onions and sauté till golden brown.
Add ginger-garlic paste and green chilies. Cook for 1 minute.
Add chopped veggies and sauté for 2–3 minutes.
Drain the soaked rice and add it to the pan. Stir gently.
Add 2 cups of water and salt to taste.
Cover and cook:
In a pan: Cover with lid and simmer for 15–20 minutes on low flame.
In a pressure cooker: Cook for 1 whistle on medium flame.
Once done, let it rest for 5 minutes. Fluff with a fork.
Garnish with fresh coriander or mint leaves.
Serving Suggestion:
Serve hot with raita, salad, or papad for a complete meal.
Source : Oh Women
