Cabbage Rice

How to Prepare

1. Rinse 5 cups of basmati rice thoroughly under running water until the water runs clear. Set aside.
2. Heat 4 tablespoons of ghee or oil in a large pot over medium heat.
3. Add 2 teaspoons of mustard seeds and wait until they start to splutter.
4. Add 2 teaspoons of cumin seeds
5. 4 green chilies (slit), and 2 sprigs of curry leaves. Sauté for 1 minute.
6. Add 2 large finely chopped onions and sauté until golden brown (about 5 minutes).
7. Add 2 tablespoons of grated ginger and 4 cloves of minced garlic. Sauté for 1-2 minutes until the raw smell disappears.
8. Add 1.5 kg of finely shredded cabbage and mix well. Cook for 5-7 minutes until the cabbage softens slightly.
9. Add 2 teaspoons of turmeric powder
10. 2 tablespoons of garam masala, and salt to taste. Mix well.
11. Add the rinsed basmati rice to the pot and stir gently to coat the rice with the spices and cabbage mixture.
12. Pour in 10 cups of water and bring to a boil. Reduce the heat to low, cover the pot, and cook for 15-20 minutes or until the rice is fully cooked and water is absorbed.
13. Fluff the rice gently with a fork, garnish with 1 cup of chopped coriander leaves, and serve hot with raita or pickle.