What she used: Serves 4
1 cup basmati rice, washed and drained.
1 and 1/2 cup water
1 onion chopped
1 cup vegetables chopped carrot, beans, peas
1tsp whole garam masala (4 cloves, 1/2 inch cinnamon, 2 cardamoms)
2tsp ginger garlic paste
2 Tbsp soy sauce
Salt to taste
8-10 green hot chilies
1 small bunch fresh mint leaves
1 small bunch cilantro leaves
Wash and drain the raw rice. Set aside for about 30 minutes. Grind the chillies and greens. In a thick bottom medium quart pan, on medium heat, add in oil. When it begins to shimmer, add the whole garam masala. Toss the sliced onions and cook till it is brown. Add in the ginger garlic paste, and vegetables, cook for another few minutes.
To this, add the ground paste and cook till the raw smell disappears and oil starts to leave the sides of the pan. By this time, the whole mixture is pretty dry and thick. Add in water, and bring to a boil. Pour in the raw rice, and salt to taste. When this comes to a simmer, add in your final ingredient, soy sauce. Cook on low heat, covered for 10-12 minutes. The rice should be grainy and cooked all the way. Your vegetable pilaf is ready to devour with some cool cucumber and yogurt salad. Enjoy! Thanks Divya!