Vegetable Rice

Ingredients:

For rice
1 cup basmati or long grain rice
2 cups water
2 tablespoons oil
1 teaspoon cumin seeds
2 bay leaves
1 teaspoon salt
For vegetables
3 tablespoons oil
1 teaspoon cumin seeds
1 medium sized potato, chopped into 1/2″ cubes
1 carrot, chopped
1 cup cauliflower, cut into small pieces
1 cup frozen green peas
1/2 red bell pepper, chopped
2 long sliced green peppers
1 teaspoon grated ginger
1 teaspoon salt
1/2 teaspoon garam masala
1 tablespoon lemon juice
For garnish:
2 tablespoons minced cilantro

Process:

Preparing the rice

Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. After cumin seeds crack add bay leaves and stir for few seconds. Next add the rice. Stir-fry for 2 minutes. Add the water and salt, bring to a boil and turn the heat to low. Cover the pan. Cook about 15 minutes, or until the rice is tender and the water has evaporated. Turn off the heat and fluff the rice with a fork.

Preparing the vegetables

Use a frying pan to cook these vegetables. Add the vegetables one by one. The vegetables that need the most time to cook are added first and the vegetables that need the least time will be added last.

Heat the oil in a pan. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. Add cumin seeds and wait until cumin seeds crack. Next add potatoes, stir-fry them for about 2 minutes. Now add cauliflower and carrots. Let them cook for about another 3 minutes, stirring occasionally. Now add green peas, bell pepper, ginger and green chilies. Let the vegetables cook for a few minutes just until tender. Turn off the heat. Add garam masala and lemon juice.

Next gently fold the rice into the vegetables. Transfer to a serving dish and garnish the rice dish with cilantro.

Variations and suggestions

Just serve as spiced rice. In this recipe you need about 3 cups of vegetables. You can use any vegetables you have on hand.

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