Healthy Meal Easy making of Spicy Masala Vegetable Rice Recipe

Ingredients

    2 cups rice, basmati, or any long-grained, non-sticky rice
    2 cups onions, cut into thin 1/2-inch strips
    1 tbsp peas, fresh or frozen
    2 cups tomatoes, sliced thin
    1/4 tsp ginger, finely chopped
    3-4 green chillies, slit lengthwise
    2-4 tsp vangibhath powder (store-bought), adjust to taste
    1/4 tsp turmeric powder
    1 tsp cumin seeds (jeera)
    1 tsp mustard seeds (rai)
    2 tbsp cilantro (coriander leaves), finely chopped
    5-6 tsp vegetable oil
    Salt to taste

Method

    Wash and soak the basmati rice in a little water for 10-15 minutes. Drain and cook in the rice cooker or separately with a little less than 4 cups water. Let cool.

    While the rice is getting ready, heat oil in a wide skillet. Add the cumin and mustard seeds and saute. As they start popping, add the ginger, green chillies, and cilantro and fry for a few seconds.

    Add the turmeric powder, onions, and salt, and saute for a minute. Cover and cook on medium heat until translucent. Remove the lid and saute on medium-high heat until lightly browned.

    Add the vangibhath masala powder and saute for 1 minute.

    Add the tomatoes and saute for a minute, and remove from heat.

    Add 2 cups of cooked rice and stir gently with a spatula. Place the skillet back on the heat and saute on medium heat for 2 minutes, stirring every now and the.

    Remove the masala rice from the heat.

    Saute the peas separately along with a little salt until tender.

    Garnish the masala rice with chopped cilantro and peas and serve hot, with pappadums and plain yogurt.