Ingredients
Equipment
Method
Step-by-Step Instructions
- Rinse rice under cold water until the water runs clear, then soak for 20 minutes.
- In a large pot, heat oil or ghee. Add cumin seeds and mustard seeds until they splutter, then add bay leaves, cardamom pods, cloves, and cinnamon.
- Add sliced onion and cook until golden brown, about 5-7 minutes.
- Stir in ginger-garlic paste and cook for 1-2 minutes until aromatic.
- Add chopped tomatoes, turmeric powder, red chili powder, and salt. Cook for about 5 minutes, until the tomatoes soften.
- Introduce mixed vegetables and cook for 3-4 minutes until they start to soften.
- Mix soaked rice into the pot, then add vegetable broth or water, stirring gently.
- Bring to a boil, then reduce heat, cover, and simmer for 20 minutes.
- Allow to sit for an additional 5-10 minutes, then fluff with a fork.
- Garnish with cilantro and mint, and sprinkle with optional cashews or raisins before serving.
Nutrition
Notes
This dish is customizable, so feel free to use seasonal vegetables or add chickpeas for more nutrition.