Ingredients

• 1½ cups basmati rice
• 3 cups water
• Salt to taste

• ½ cup carrots, chopped
• ½ cup green beans, chopped
• ½ cup green peas
• ½ cup cauliflower florets

• 2 tbsp oil or ghee
• 1 tsp cumin seeds
• 1 bay leaf
• 2 cloves
• 1 small cinnamon stick
• 1 onion, thinly sliced
• 1 tsp ginger-garlic paste
• ½ tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp garam masala

Instructions

1. Prepare Ingredients: Wash basmati rice thoroughly and soak for 20 minutes. Chop all vegetables evenly.
2. Rinse & Drain Rice: Drain soaked rice completely to avoid mushy texture during cooking.
3. Heat Oil & Whole Spices: Heat oil or ghee in a pressure cooker or deep pan. Add cumin seeds, bay leaf, cloves, and cinnamon. Let them crackle.
4. Sauté Onion: Add sliced onions and sauté until soft and lightly golden.
5. Add Ginger-Garlic: Add ginger-garlic paste and cook until raw smell disappears.
6. Add Vegetables & Spices: Add all vegetables, turmeric, red chilli powder, garam masala, and salt. Mix gently.
7. Cook the Rice: Add drained rice and water. Cover and cook until rice is fluffy and vegetables are tender.
8. Rest & Serve: Let the rice rest for 5 minutes, fluff gently, and serve hot.

Why You’ll Love This Recipe

• Quick and easy one-pot meal
• Balanced and nutritious
• Perfect for lunchboxes
• Customisable vegetables
• Light yet satisfying

Common Mistakes

• Skipping rice soaking
• Adding excess water
• Overcooking rice
• Using too many spices

Variations

South Indian Style: Add curry leaves and coconut oil.
Protein Boost: Add paneer or tofu cubes.
Spicy: Add slit green chillies.

Personal Note

Mixed vegetable rice is my go-to recipe on busy days. It’s comforting, quick, and always turns out well. With a bowl of curd on the side, it feels like a complete and satisfying meal.