This is a simple and quick rice dish using a pressure cooker. This Masala Rice uses lots of vegetables and a few Indian Spices. You can use Vegetables of your choice. This rice can be served as a breakfast or as a lunch and can also be packed in the lunch box.
Basmati Rice – 2 cups (450 Gms)
Water – 3 ½ to 3 ¾ cups depending on quality of Rice
Oil – 2 tbsp
Cumin Seeds – 1 tsp
Green Chillies – 2
Onion – 2 (finely chopped)
Tomatoes – 2 (finely chopped)
Chopped Beans – ½ cup
Finely chopped Carrots – ½ cup
Finely chopped Potato – ½ cup
Finely chopped Large Capsicum – 1
Red Chili Powder – ½ tsp
Turmeric Powder – ½ tsp
Homemade Biriyani Masala Powder – 1 tsp
Salt – to suit taste
Finely chopped Coriander Leaves – ¼ cup
Wash. Rinse and soak the Rice in water for 30 to 40 minutes. Strain the water and keep aside.
Heat the Oil in a pressure cooker. Crackle Cumin Seeds. Add the Onion and Green Chilli. Sauté them for a couple of minutes in medium flame.
Add the chopped Tomatoes and other vegetables.
Add the Red Chili powder, Salt,Turmeric Powder and Cumin Seed Powder.
Mix and cook for 3 to 4 minutes in medium flame.
Add the soaked Rice and stir cook for 2 to 3 minutes.
Add the water and Biriyani Masala. Mix well. Adjust Salt, if required. When it comes to a boil, simmer for 5 minutes over medium flame.
By this time, almost 80 percent of the water would have been absorbed by the Rice. Add Coriander Leaves. Mix well.
Pressure cook them for a whistle in medium flame. Leave the cooker for 5 minutes over low flame. And then switch off the flame.
When the steam leaves on its own, open the lid. Allow to rest for 5 to 10 minutes with the lid open. Fluff the Rice carefully with a fork and transfer the Masala Rice to a serving bowl.
Serve hot with Raita or pack it in the lunch box.