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15 minutes
PREP TIME
30 minutes
Cook Time
4
Serves
45 minutes
Total
INGREDIENTS
300 g basmati rice
200 g mixed vegetables (carrots, peas, beans)
400 ml coconut milk
500 ml vegetable stock
1 large onion, chopped
2 green chillies, slit
1 tsp ginger-garlic paste
1 tsp cumin seeds
1 tsp garam masala
Salt to taste
Fresh coriander leaves for garnish
2 tbsp oil
Use seasonal vegetables for best flavour.
Adjust the spice level by varying the number of 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 chopped onion and sauté until golden brown.
Stir in ginger-garlic paste and green chillies; cook for a minute.
Add mixed vegetables and sauté for 5 minutes.
Pour in the coconut milk and vegetable stock; bring to a boil.
Add the drained rice and salt; stir well.
Reduce heat to low, cover, and cook for 15-20 minutes until the rice is tender and liquid is absorbed.
Once done, fluff the rice with a fork and sprinkle garam masala.
Garnish with fresh coriander leaves before serving.