Spiced Basmati Rice with Vegetable Mix
Ingredients
Rice
- 2 cups basmati rice
- 2 tablespoons ghee
- 2 bay leaves
- 4 cloves
- 1 small cinnamon stick
- 6 whole cardamom pods
- 1/2 teaspoon cumin
- 1/4 teaspoon turmeric
- 1.5 teaspoons salt
Mix
- 1 tablespoon ghee
- 1 teaspoon whole cumin seeds
- 1 teaspoon whole coriander seeds
- 2 tablespoons chopped cashews
- 1 cup peas
- 2 chopped green bell peppers
- 1/2 cup corn
- 1/2 cup chopped carrot
Garnish
- Chopped parsley
Preparation
Heat 2 tablespoons of ghee in a large pot over medium heat. Add bay leaves, cloves, cinnamon stick, and cardamom pods; sauté for 1 minute until fragrant.
Stir in basmati rice, cumin, turmeric, and salt. Add 4 cups of water, bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until rice is cooked.
In a separate skillet, heat 1 tablespoon of ghee. Add whole cumin seeds and coriander seeds; sauté until they pop and become aromatic.
Add chopped cashews and cook until lightly browned.
Stir in peas, chopped green bell peppers, corn, and chopped carrot. Sauté for 5-7 minutes until vegetables are tender.
Combine the cooked rice and vegetable mix in a serving dish.
Garnish with chopped parsley before serving.
