9.5oz/270g/1.5cupsBasmati Riceor long grain white rice
24oz/700ml/3 cupswater
6oz/170gcarrotscut into 1/2 inch chunks
6oz/170ggreen beanscut into 1 inch pieces
2oz/55g/1/2 smallred onionchopped
2tbspghee or oil
1tspcumin seeds
1dry bay leaf
4cloves
4cardamom pods
1star anise
1inchcinnamon stick
1/8tspground turmeric
1/8tspred chili powder
1/4cupchopped cilantro leavesoptional
Instructions
Wash the rice and drain it.
Heat up a pan and add ghee or oil. Add the cumin seeds and all other spices. Stir for a few seconds until you smell them. Add the chopped onion and cook for a minute. Add green beans and carrots. Stir. Add ground turmeric, chili powder and 1/2 tsp salt. Stir and cook for a minute until the raw flavor of the turmeric goes away. Add the drained rice, cook for 2 minutes stirring occasionally. Add water, cover the pot and bring to a boil.
Once it’s boiling, stir, cover and turn heat to medium low. Cook 10 to 13 minutes. Check to see if all the water is absorbed and rice is cooked. Add chopped cilantro if you wish.
***If you like the rice softer, turn heat off and leave the cover on for a few minutes.