Shah Jeera - 2 tspsCan be substituted with cumin seeds
Wash the basmati rice and soak it water for 20 to 30 minutes minutes.
Dry roast the ingredients given under “For the masala”, without adding oil. Let it cool and dry grind it either in the mixer or in the hand mortar pestle.
Finely chop the onions, tomatoes and slit the green chillies.
I used frozen peas and carrot mix. If you are using fresh ones chop the carrots and set aside.
Heat the kadai and add oil. Once the oil is hot, add the shah jeera.
As it starts to splutter, add the slit green chillies and chopped onions.
Cook till the onion turns translucent and then add the mint leaves.
Saute for couple of minutes and then add the tomatoes, peas, carrot and salt and the powdered masala.
Cook till the tomatoes become soft and mushy.
Turn the heat off. (your job is done now and the rice cooker will take care of the rest. :-) )
Now add this mix and the washed and soaked rice to the rice cooker.
Add the 4 cups of water and the chopped cilantro. Mix well. Check for salt and if required add required salt.
My rice cooker doesn’t have any modes. So I just set it in cook mode and let it do its job.
Once its done, let it cool for 5 minutes and mix the rice well.
That’s it. Serve hot with raita.
Instead of shah jeera, cumin seeds can be added too. You can add veggies of choice. Adjust the green chillies and salt according to your preference. Instead of black peppercorns, white peppercorns can be added too.