Recipe: Brown Rice Pulao with Vegetables and Cumin

BROWN RICE PULAO WITH VEGETABLES AND CUMIN

2 tablespoons vegetable oil
1 teaspoon cumin seeds
1/2 small red onion, thinly sliced
1 garlic clove, minced
1 small tomato, diced
1 cup frozen vegetables (peas, corn or mixed)
1/2 teaspoon ground turmeric
1/2 teaspoon red chile powder or red chile flakes
1 teaspoon crushed coriander seeds
1 cup uncooked brown basmati rice
1/4 teaspoon table salt
2 cups water
Fresh cilantro sprigs (for garnish)

In a deep lidded saucepan, heat the oil over medium heat. When the oil shimmers, add the cumin seeds. As soon as the seeds begin to sizzle, add the onion and garlic. Saute for 4 or 5 minutes, until the onion changes color and softens.

Add the tomato and cook for about 5 minutes or until the tomato is soft. Add the vegetables, and cook for another 6 to 7 minutes.

Reduce the heat to medium. Add the turmeric, chile powder, and coriander and mix well. Add the rice and salt and mix well. Add the 2 cups water and bring to a rolling boil. Reduce the heat to low, cover, and cook until all the water has been absorbed. This should take 15 to 20 minutes.

When the rice is cooked, fluff it with a fork and transfer it to a platter. Top with the cilantro and serve immediately.

Makes 4-6 servings
Adapted from source: Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen" by Monica Bhide