Mum’s Spicy Vegetable Rice

Mum’s Spicy Vegetable Rice Ingredients;

175g Tilda pure basmati riceA knob of butter1 tsp salt2 tbsp vegetable oil2 small onions (diced)1 rounded tsp jeera seedsHandful of frozen mixed vegHandful of peasHandful of sweetcorn1 carrot (diced)2 small potatoes (diced)Handful of chopped cabbageHandful of chopped aubergineHandful of diced paneerA knob of butter1 1/2 tsp (refrigerated mixed masala: garlic, ginger, green chilli, coriander, salt and tumeric)1 rounded tsp tumeric1 rounded tsp salt1 heaped tsp dhana jeeru powder

Method

1. In a small bowl let the rice soak in water for about 15 minutes then rinse 3 times using cold water each time.2. Transfer the rice into a saucepan along with 4 small glasses of water, the butter and salt. Leave to boil on a high flame until it bubbles, then reduce heat and let simmer for 5 – 7 minutes, stirring as you go along. Check to see that the rice is half cooked, drain the rice and leave to the side.3. In a wok, heat the oil and add the jeera seeds until they begin to begin to pop. Then add the onions and fry on a high flame until they start to brown.4. Reduce the flame and add the chopped vegetables and the butter; cover for about 7-8 minutes until fragrant.5. Mix in the remaining powders and masala and cook until all the vegetables are soft. Then add the rice as prepared earlier and stir on a high flame for a few minutes.6. If the mixture is slightly dry add in a couple of spoons of water, lower the flame and let cook for a further 10-15minutes. (Tip:cover the rice with foil before securing the lid to retain moisture)