Spicy Vegetable Rice

1Preparation 1. Rinse the Basmati rice (2 cups) under cold water (4 cups) until the water (4 cups) runs clear. Soak the rice in water (4 cups) for 30 minutes, then drain and set aside.

2Cooking the Rice 1. In a deep pan, heat the oil (1 tablespoon) over medium heat. Add the cumin seeds (1 teaspoon) and let them sizzle for a few seconds.

32. Add the cinnamon stick (1), cloves (2-3), cardamom pods (2-3), and bay leaf (1). Saute until fragrant, about 1-2 minutes.

43. Add the chopped onions and sauté until they turn golden brown.

54. Stir in the capsicum (1) and cook for 2-3 minutes until slightly tender.

65. Add the tomatoes (2) and cook until they soften and release their juices.

76. Sprinkle in the coriander powder (1 teaspoon), turmeric powder (½ teaspoon), garam masala (½ teaspoon), red chili powder (½ teaspoon), and salt. Mix well.

87. Add the drained rice to the pan and stir gently to coat the rice with the spices and vegetables.

98. Pour in the water (4 cups) and bring it to a boil. Reduce the heat to low, cover the pan, and let the rice simmer for about 15-20 minutes or until all the water (4 cups) is absorbed and the rice is cooked through.

10Serving 1. Fluff the rice with a fork and garnish with fresh cilantro leaves before serving.