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
• 2 cups - tomatoes (sliced thinly)
• 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 - coriander leaves, (finely chopped)
• 5-6 tsp - vegetable oil
• Salt to taste

How to Make Masala Rice wth Vangibhaath powder

• 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.
• 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 coriander leaves and fry for a few seconds.
• Add the turmeric powder, onions and salt and saute for a minute.
• Cover and cook on a medium heat until translucent.
• Remove the lid and saute on medium-high heat until lightly browned.
• Add the vangibhath masala powder and saute for 1 minute.
• Add the tomatoes and saute for a minute and remove from heat.
• 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 then.
• Remove the masala rice from the heat.
• Saute the peas separately along with a little salt until tender.
• Garnish the masala rice with chopped coriander leaves and peas and serve hot, with pappadums and plain yogurt.