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15 minutes
PREP TIME
30 minutes
Cook Time
4
Serves
45 minutes
Total
INGREDIENTS
300 g basmati rice
500 ml vegetable stock
200 g mixed vegetables (carrots, peas, beans)
100 ml coconut milk
2 medium onions, sliced
2 green chillies, slit
1 tsp ginger-garlic paste
1 tsp cumin seeds
1 tsp garam masala
2 tbsp oil
Salt to taste
Fresh coriander leaves for garnish
Use seasonal vegetables for best flavour.
Adjust the spice level by adding more or fewer green chillies.
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak for 30 minutes and drain.
Heat oil in a large pot over medium heat. Add cumin seeds and let them splutter.
Add sliced onions and green chillies, sauté until onions turn golden brown.
Stir in ginger-garlic paste and sauté for another minute.
Add mixed vegetables and sauté for 5 minutes.
Pour in the vegetable stock and coconut milk, and bring to a boil.
Add the soaked rice and salt to taste. Stir gently.
Cover and cook on low heat for 15–20 minutes until the rice is cooked and liquid is absorbed.
Once done, fluff the rice with a fork and sprinkle garam masala.
Garnish with fresh coriander leaves before serving.