Golden Turmeric Chili Rice Medley

1.Rinse the basmati rice under cold water until the water runs clear, then soak it in water for 30 minutes. Drain and set aside.

2.In a large pot, heat the olive oil over medium heat. Add the cumin seeds and mustard seeds, and sauté until they start to pop, about 1 minute.

3.Add the chopped onion to the pot and cook until it becomes translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

4.Add the turmeric powder and chili powder to the pot, stirring well to combine with the onion mixture. Cook for another minute to toast the spices.

5.Add the diced bell peppers and peas to the pot, stirring to combine. Cook for about 3-4 minutes until the vegetables are slightly tender.

6.Pour in the vegetable broth and bring the mixture to a boil. Once boiling, add the soaked and drained rice, salt, and pepper. Stir gently to combine.

7.Reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the rice is cooked and has absorbed all the liquid.

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

9.Garnish with fresh cilantro and serve warm.