Garam Masala Vegetable Rice Medley

1.Rinse the basmati rice under cold water until the water runs clear. Soak it in water for 30 minutes, then drain.

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

3.Add the chopped onion and sauté until it turns translucent, about 3-4 minutes.

4.Stir in the diced tomato and green chili, cooking until the tomato softens, about 2-3 minutes.

5.Add the turmeric powder, chili powder, coriander powder, and garam masala. Mix well and cook for another minute to release the spices' aroma.

6.Add the diced capsicum and mixed vegetables, stirring to combine. Cook for 5 minutes until the vegetables are slightly tender.

7.Add the soaked and drained rice to the pot, gently mixing it with the vegetables and spices.

8.Pour in the 2 cups of water and add salt to taste. Bring the mixture to a boil.

9.Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 15-20 minutes, or until the rice is cooked and the water is absorbed.

10.Remove the pot from heat and let it sit, covered, for an additional 5 minutes to allow the flavors to meld.

11.Fluff the rice with a fork, and stir in the chopped coriander leaves and curry leaves before serving.