rice With Basic Masala

For this Rice recipe you need

1 cup rice, cleaned and rinsed
2 to 3 tablespoons ghee
1 teaspoon fenugreek seeds
1 teaspoon black cumin seeds
2 cloves garlic, chopped
2 medium onions, chopped
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 medium tomato, chopped
1 ¼ shelled fresh peas
½ cup cauliflower florets
2 large potatoes, peeled and cubed
2 cups water
1 teaspoon salt

Masala:
8 whole black peppercorns
4 whole cloves
seeds of 1 black cardamom pod

Rice with Basic massala Recipe

Soak the rice in water to cover for 30 minutes; rinse and pat dry.

In a saucepan, heat the ghee over medium heat.

Add the fenugreek seeds, cumin seeds, and garlic, and sauté until the garlic is browned.

Add the onions and cook until golden brown.

Add the turmeric, coriander, and tomato, and cook over medium heat until the ghee surfaces.

Add the rice and stir for 2 minutes.

Add the peas, cauliflower, and potatoes, and cook for 2 minutes.

Stir in water and salt and bring to a boil.

Immediately reduce the heat and stir in the masala.

Cover and simmer for 30 to 40 minutes, or until the water is absorbed by the rice.
Meanwhile, preheat the oven to 450 degrees F.
Place the tightly covered pan in the oven and turn off the heat.

Allow to sit for 5 to 10 minutes to absorb excess moisture.

Background information on this Rice with Basic Massala recipe

Serve with a raita, chutney, pickles, and pappadams