A lightly spiced, aromatic one-pot dish made with basmati rice, mixed vegetables, and whole spices like bay leaf and cinnamon. Perfect for a quick, comforting meal.
Ingredients
1 cup basmati rice (soaked for 20–30 minutes)
1.75 cups water
2 tbsp oil or ghee
1 bay leaf
2–3 green cardamoms
4 cloves
1 small cinnamon stick
1 tsp cumin seeds
1 onion, thinly sliced
1 tsp ginger-garlic paste
1 cup mixed vegetables (carrots, peas, beans, potatoes, etc.)
1 green chili, slit (optional)
Salt to taste
Fresh coriander leaves for garnish
Instructions
1. Prepare Rice:
Rinse the basmati rice thoroughly and soak for 20–30 minutes.
Drain the water completely before cooking.
2. Sauté Whole Spices:
Heat ghee or oil in a heavy-bottomed pan.
Add bay leaf, cumin seeds, cardamoms, cloves, and cinnamon.
Let them sizzle for a few seconds to release their aroma.
3. Cook Onions and Vegetables:
Add sliced onions and sauté until golden.
Add ginger-garlic paste and sauté until the raw smell disappears.
Add the mixed vegetables and cook for 2–3 minutes.
4. Add Rice:
Add the drained basmati rice.
Gently sauté for another 2 minutes to coat the rice with the spices and vegetables.
5. Add Water and Cook:
Pour in 1.75 cups water.
Add salt to taste and the slit green chili (if using).
Bring to a boil.
Cover with a lid, reduce heat to low, and cook for 12–15 minutes until the water is absorbed and rice is tender.
6. Fluff and Garnish:
Turn off the heat.
Let it rest covered for 5 minutes.
Fluff gently with a fork.
Garnish with chopped coriander leaves.
Serving Ideas:
Serve hot with raita, plain yogurt, pickle, or a simple curry.