Spicy Bagra Rice Pilaf

1.Drain the soaked Bagra beans and boil them in 3 cups of water until tender but not mushy, about 25-30 minutes. Drain and set aside.

2.Drain the soaked basmati rice and set aside.

3.Heat vegetable oil in a heavy-bottomed pan over medium heat.

4.Add mustard seeds and cumin seeds; let them splutter for about 30 seconds.

5.Add the bay leaf and sliced onions; sauté until onions turn golden brown, about 7-8 minutes.

6.Add minced garlic, grated ginger, and green chilies; sauté for 2 minutes until fragrant.

7.Stir in turmeric powder, red chili powder, coriander powder, and garam masala; cook the spices for 1 minute to release their aroma.

8.Add the boiled Bagra beans and salt; mix well to coat the beans with the spices.

9.Add the drained rice and gently stir to combine all ingredients.

10.Pour in 4 cups of water and bring to a boil over high heat.

11.Once boiling, reduce heat to low, cover the pan with a tight-fitting lid, and simmer for 15-18 minutes until the rice is cooked and water is absorbed.

12.Turn off the heat and let the pilaf rest, covered, for 10 minutes.

13.Fluff the rice gently with a fork, squeeze lemon juice over the pilaf, and garnish with chopped fresh cilantro.

14.Serve hot as a hearty vegetarian main dish or alongside yogurt or raita.