Masala Rice

How to Prepare

1. Rinse 10 cups of rice thoroughly and cook it in a large pot with 20 cups of water until 80% done. Drain and set aside.
2. Heat 1 cup of oil in a large pot over medium heat. Add 4 tbsp mustard seeds and let them splutter.
3. Add 4 tbsp cumin seeds
4. 20 curry leaves, and 10 chopped green chilies. Sauté for 1 minute.
5. Add 10 finely chopped onions and sauté until golden brown.
6. Add 10 chopped tomatoes and cook until they turn mushy.
7. Add the ground masala paste (prepared during pre-processing) and cook for 5-7 minutes until the raw smell disappears.
8. Add 5 cups of mixed vegetables (carrots, beans, peas) and cook for another 5 minutes.
9. Add the partially cooked rice, salt to taste, and 2 cups of water. Mix well to combine.
10. Cover and cook on low heat for 10-15 minutes until the rice is fully cooked and flavors are absorbed.
11. Garnish with 1 cup of chopped coriander leaves and serve hot with raita or pickle.