Masala Rice

Ingredients

• 2 cups rice, basmati, or any long-grained, non-sticky rice
• 2 cups onions, cut into thin 1/2-inch strips
• 1 tbsp peas, fresh or frozen
• 2 cups tomatoes, sliced thin
• 1/4 tsp ginger, finely chopped
• 3-4 green chillies, slit lengthwise
• 2-4 tsp vangibhath powder (store-bought), adjust to taste
  
• 1/4 tsp turmeric powder
• 1 tsp cumin seeds (jeera)
• 1 tsp mustard seeds (rai)
• 2 tbsp cilantro (coriander leaves), finely chopped
• 5-6 tsp vegetable oil
• Salt to taste

Preparation

1. Wash and soak the basmati rice in a little water for 10-15 minutes. Drain and cook in the rice cooker or separately with a little less than 4 cups water. Let cool.
   
   
2. While the rice is getting ready, heat oil in a wide skillet. Add the cumin and mustard seeds and saute. As they start popping, add the ginger, green chillies, and cilantro and fry for a few seconds.
   
   
3. Add the turmeric powder, onions, and salt, and saute for a minute. Cover and cook on medium heat until translucent. Remove the lid and saute on medium-high heat until lightly browned.
   
   
4. Add the vangibhath masala powder and saute for 1 minute.
   
   
5. Add the tomatoes and saute for a minute, and remove from heat.
   
   
6. Add 2 cups of cooked rice and stir gently with a spatula. Place the skillet back on the heat and saute on medium heat for 2 minutes, stirring every now and the.
   
   
7. Remove the masala rice from the heat.
   
   
8. Saute the peas separately along with a little salt until tender.
   
   
9. Garnish the masala rice with chopped cilantro and peas and serve hot, with pappadums and plain yogurt.

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