Basmati Rice - 2 cups
Onion - 1 (chopped)
Ginger Garlic Paste - 1 tsp
Green Chili - 1
Carrot - 2 (peeled and cut into small cubes)
Green peas - 3/4 cup (fresh or frozen)
Water - 3 cups
Cumin seeds - 1 tsp
Oil - 3 tbsp
Whole garam masala - 1 bay leaf, 1 cinnamon stick, 4 cloves, 3 cardamom
Salt - to taste
Heat oil in a heavy bottomed pan or pressure cooker. Add the cumin seeds and the whole spices.
After sauteing for a minute, add the onions, green chili and ginger garlic paste.
Saute for a minute and add the vegetables.
After about a minute add the rice.
Saute for another 2 minutes so that the oil coats the vegetables and rice evenly.
Now add the water and required salt.
Bring it to a boil. Reduce the flame and cover with a lid.
If using a pressure cooker, cook for about 10 minutes. If you are using a normal pot, cook for about 20-25 minutes till all the moisture is absorbed and the rice is cooked soft.
Fluff with a fork and serve. I love to serve it with creamy curries.
This dish needs no garnishing at all. It looks so pretty and colorful as it is. If you want to garnish, then top it with some finely chopped coriander leaves and some fried cashews.