Large onion, sliced - 1
Carrots, Beans, Potatoes, chopped - 1 1/2 cup
Green peas - 1/2 cup
Ginger - 1 tbsp
Garlic - 1 tbsp
Green chillies (slit lengthwise) - 2
Chilli powder - 1/2 tbsp
Garam Masala - 1/2 tsp
Jeera or Cumin powder - 1/2 tsp
Salt - to taste
Oil - 1 tbsp
Coriander and mint leaves for garnishing.
Rice - 1.5 cups (standard measuring cup for rice, not the 240 ml US measuring cup)
Wash the rice well and add 3 cups (rice measuring cup) of water. Don't count the vegetables and add extra water, else you end up with over cooked rice.
Heat the oil in a heavy bottomed vessel. Add the onions and all the vegetables, fry for a few minutes until the raw smell is gone. Add the ginger, garlic paste and all the masala powder and continue frying for a few minutes. Add the soaked rice and the water mix well, taste the water and ensure the flavours are as per your choice (salt, chilli etc). Adjust the spices if you desire and close the cooker. Allow two-three whistles (the normal time to cook plain white rice) and turn it off.
Garnish with mint and coriander leaves and serve hot with raita.
The spices and flavours are mild in this preparation and hence very much suitable for children. Except for the time taken for chopping vegetables, the recipe hardly requires any preparation time and is perfect for a quick main course meal.