The flavor of the used spices is strong so they should be dosed with care.
The ingredients are fit for about two portions.
- 2 Cups (approximately 150 gram) (whole grain) basmati rice, or a similar rice.
- 2 Cups of mixed vegetables like for instance carrot, cauliflower, courgette, potato or pumpkin.
- 2 Spoons ghī or sesame oil.
- 1 Bay leaf.
- ¼ Teaspoon black or brown mustard seeds.
- ¼ Teaspoon caraway seeds.
- ¼ Teaspoon cumin seeds.
- ½ Litre water.
- ¼ Teaspoon nutmeg.
- ¼ Teaspoon black pepper.
- 1 Spoon coriander leaves.
- 1 Teaspoon salt.
- Wash the rice and let it then leak in a sieve until (almost) dry.
- Cut the vegetables in cubes of 1 or ½ centimetre.
- Heat the ghī or sesame oil.
- Add the mustard seeds, immediately cover with the lid and let the seeds pop.
- Decrease the heat a bit, add the bay leaf, caraway seeds and cumin seeds and fry them for a few moments.
- Add the vegetables and stir-fry them for a few moments.
- Add the rice and stir-fry for it a few moments.
- Add the water and bring to a boil.
- Add the nutmeg and black pepper, cover the pot for ¾ with the lid and let the whole simmer on a low flame.
- When the rice and vegetables are done the water should be evaporated. If the water is not yet evaporated remove the lid and put the heat a bit higher.
- Put the heat low and add the coriander leaves and salt.