We are big on rice in the house. For the majority of my years, I didn’t like rice that much, and I would only eat it occasionally. But for the last few years, it has become an almost daily staple, thanks to G. So, over the years, I have grown to accept rice, and sometimes even love it. This recipe is definitely one of my favorites. It is almost like biryani, but not really. I guess you can call it mock biryani. It is nice and spicy, and flavored with masalas. It can be eaten as a single dish meal, or as a side. Really easy, and pretty much no fail. Comes out perfect every time.
- 2 cups of rice and appropriate amount of water
- 1 potato, peeled and diced somewhat small
- 1 carrot small chopped
- 1/2 onion finely diced
- 1 green chili, chopped
- 1/4 cup peas
- 1/4 cup finely chopped cauliflower
- 1/2 tsp turmeric
- 1 tsp kala jeera
- whole garam masla
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1 tsp red chili powder
- 1 tbsp +1 tsp biryani masala powder (I love Sindhi biryani mix)
- a handful of chopped mint
- a handful of chopped cilantro
- 1/4 cup yogurt, whisked
- oil for cooking
Add the rice and water, according to directions to your rice cooker. Let the rice soak for half an hour.
Meanwhile, heat some oil in a pan. Add the whole garam masala. Once they start to splutter, add the kala jeera.
Add the onions, and saute for a few minutes. Add the potatoes, and saute for a few minutes. Add the rest of the vegetables. Give it a stir. Then add the spices. Give it a quick stir. Then add the cilantro and mint. Give it a quick stir, then add the yogurt (omit yogurt, if Vegan). Stir, and take it off the heat.
After the rice has soaked, add the turmeric to the rice. Then add the vegetables and stir it all together. Turn the rice cooker on, and serve once it is ready.
Cucumber raita goes exceptionally well with this rice.