Spicy Lemon Rice with Peas and Carrots

1.Rinse the basmati rice under cold water until the water runs clear. Soak it in water for 20 minutes, then drain.

2.In a large pot, heat the vegetable oil over medium heat. Add the mustard seeds and cumin seeds, and let them splutter for about 30 seconds.

3.Add the finely chopped onion to the pot and sauté until it turns golden brown, about 5-7 minutes.

4.Stir in the minced garlic, grated ginger, and slit green chilies. Sauté for another 2 minutes until fragrant.

5.Add the diced carrots and green peas to the pot, and cook for about 3-4 minutes until they are slightly tender.

6.Sprinkle in the turmeric powder, red chili powder, and salt. Mix well to combine all the spices with the vegetables.

7.Add the soaked and drained rice to the pot, and gently stir to coat the rice with the spices and vegetables.

8.Pour in the 2 cups of water and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15 minutes or until the rice is cooked and the water is absorbed.

9.Once cooked, remove the pot from heat and let it sit covered for an additional 5 minutes. Fluff the rice with a fork.

10.Finally, stir in the lemon juice and garam masala. Garnish with fresh coriander leaves before serving.