Ingredients
Scale
- 1 cup basmati rice
- 2 cups mixed vegetables (carrots, peas, beans, potatoes)
- 1 large onion, sliced
- 2 tomatoes, chopped
- 4 green chilies, slit
- 4 cloves of garlic, minced
- 1-inch ginger, grated
- 1 teaspoon cumin seeds
- 1 bay leaf
- 3–4 whole cloves
- 1 stick cinnamon
- Salt to taste
- 2 tablespoons oil or ghee
- Fresh coriander and mint leaves for garnishing
Instructions
- Rinse basmati rice under cold water until it runs clear; soak for 30 minutes.
- In a large pot, heat oil or ghee over medium heat; add cumin seeds.
- Stir in bay leaf, cloves, and cinnamon stick; sauté briefly.
- Add sliced onions; cook until golden brown, then add garlic and ginger.
- Stir in tomatoes and green chilies; cook until soft.
- Add mixed vegetables and salt; cook for five minutes until tender.
- Drain soaked rice and fold it into the mixture along with two cups of water.
- Bring to a boil; reduce heat to low and cover tightly; simmer for 15–20 minutes until water is absorbed.
- Remove from heat; let rest for five minutes before fluffing with a fork.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 275
- Sugar: 4g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg