INGREDIENTS1 glass Basmati rice
1+3/4 glass water
2-3 tej pata (bay leaf)
3-4 cloves (laung)
1/2 stick cinnamon (dalchini)
1 tsp cumin seeds (jeera)
2 large sliced onions
1 large chopped or diced carrot
1 small chopped or diced beetroot (very important for red colour)
1/2 cup peas
1/4 cup corn (optional)
salt to taste
METHOD
Wash and soak rice for 30 minutes. Heat oil in kadai or pan, add cumin seeds, tej pata, cloves and cinnamon. Add sliced onions and saute till golden in colour, make sure it's good golden in colour for nice flavour and aroma.
Once onion is done, add all the veggies and salt. Mix well.
Add soaked rice and water. Cover with lid and cook on low flame for 20-25 minutes or till rice is cooked and water is absorbed.
Let it come down to room temperature and serve with curd.
I don't like to add any masala like coriander powder or garam masala, as I feel it suppress the flavour of rice, if you wish you can masala of your choice.
If you are planning to give this to your child in school lunch, prepare night before, this will ease the work and beetroot will give a very good colour after keeping for long which children love.
Pictorial:
1. Keep tej pata, cumin seeds, cloves and dalchini ready.
2. Heat oil in kadai, add the above mentioned ingredients.
3. Sliced onions, make sure it turns good golden in colour.
4. Add all the veggies and salt. Mix well.
5. Add soaked rice.
6. Water as mentioned. Cover and cook for 20-25 minutes on low flame till done.
7. yummy and colourful rice is ready to serve.
8. A closer shot!
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