A few things to note - basil flavor is pretty subtle here so make sure to limit the amount of garam masala as it can easily overpower the basil flavor. Soaking rice in salted water ensures that the grains remain separate and the rice doesnt turn mushy. Use a 1:1 measure of rice to water if you are going to soak the rice. You can always add more along the way. But if you do not have time to soak the rice, do go ahead and use the usual 1:2 (rice:water) or the measure you would normally use.
2 cups basmati rice
11/2 cups mixed vegetables (carrots, cauliflower, peas, beans, bell peppers etc)
2 medium onions, chopped
4 green chillies, chopped
3 cloves garlic, chopped
2 tsp finely chopped ginger
4 tbsp basil paste
2 tsp jeera
2 tsp fennel seeds
3 pods cardomam
2" stick cinnamon
2 bay leaves
2 tbsp oil
2 tsp garam masala powder(optional)
Fried cashews (optional)
- Soak rice in generous amounts of salted cold water for 30 - 45 min. Then drain the rice and set it aside (this is optional, see above for more details).
- Heat oil in a pan, add all the ingredients from jeera to bay leaves. Saute until the mixture turns brown taking care not to burn the same.
- Now add the chopped onions, basil paste, green chillies, garlic and ginger and saute until onions turn golden brown.
- Add all the vegetables, sprinkle garam masala and saute for 5 min.
- Transfer the contents into a microwave safe bowl or the rice cooker, add rice, required amount of salt.
- Pour 2 cups of water and cook until the rice is done.
- Garnish with fried cashews and serve with raita.