Indian Vegetable Rice

Recipe View In a large pan or Dutch oven, heat the vegetable oil over medium heat. Add the thinly sliced onion and ground cumin. Sauté until the onions are softened and translucent, about 5-7 minutes.

Recipe View Rinse the Basmati rice under cold water several times until the water runs clear. This removes excess starch and helps the rice cook up fluffy. Drain the rice well.

Recipe View Add the drained rice to the pan with the sautéed onions. Pour in 2 cups of water. Stir in the salt, garam masala, and frozen mixed vegetables. Ensure all ingredients are evenly distributed.

Recipe View Cover the pan tightly with a lid. Increase the heat to high and bring the mixture to a rapid boil.

Recipe View Once boiling, immediately reduce the heat to the lowest setting. Keep the rice covered at all times to trap the steam. Cook for 25-30 minutes, or until all of the water has been absorbed and the rice is tender and fluffy.

Recipe View After cooking, remove the pan from the heat and let it sit, covered, for 5-10 minutes. This allows the steam to redistribute and prevents the rice from becoming sticky.

Recipe View Gently fluff the rice with a fork before serving. This will separate the grains and create a light and airy texture.