Vegetable Rice

How to Prepare

1. Rinse 10 cups of basmati rice thoroughly under running water until the water runs clear.
2. Heat 6 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 20 curry leaves. Sauté for 1 minute.
6. Add 2 cups of chopped onions and sauté until golden brown (about 5 minutes).
7. Add 1 cup of chopped tomatoes and cook until they turn mushy (about 3-4 minutes).
8. Add 5 cups of mixed vegetables (carrots, beans, peas, potatoes) and sauté for 5 minutes.
9. Add 2 tablespoons of ginger-garlic paste and cook for 2 minutes until the raw smell disappears.
10. Add 2 teaspoons of turmeric powder
11. 3 teaspoons of garam masala, and salt to taste. Mix well.
12. Add the rinsed rice to the pot and mix gently to coat the rice with the spices.
13. Pour in 20 cups of water, stir once, and bring to a boil.
14. 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.
15. Garnish with 1 cup of chopped coriander leaves and serve hot with raita or pickle.