Ingredients

• For rice:
• 2 cups - basmati rice
• 3.5 cups - water
• 1 tsp - jeera
• 1 tsp - oil
• For vegetables:
• 1 - large Potato
• 2 - medium carrots
• 2 - bell peppers
• 3 - large onions
• 6 - plum tomatoes
• 1/4 - cabbage
• 1 cup - cauliflower florets
• 1 cup - frozen or fresh green peas
• 1/2 cup - Corn
• 1 tsp - jeera
• 1/2 tsp - mustard
• 3 tbsp - oil
• 5 tbsp - tandoori paste
• Salt - to taste
• 1 cup - chopped coriander leaves

How to Make Vegetables and Rice

• Wash the rice well. Heat oil in a pan, add jeera, then add the rice and fry for 2 mins.
• Add water and bring to a boil.
• After 5 mins of boiling, reduce heat, cover and cook for 10 more mins. Rice is done.
• For vegetables:
• Cut all the vegetables into 1 inch long strips.
• Slice onions into very fine long slices.
• Heat oil in a kadai, add mustard and jeera. Add onions and fry till well browned.
• Then add all the hard vegetables (carrots, peppers, potatoes, cabbage, cauliflower etc.).
• Stir and cook for 5 mins.
• Add the remaining vegetables, except tomatoes. Stir for 3 mins.
• Add 2 cups of water and cover and simmer for 5 mins.
• Check if vegetables are cooked, then add the salt, tomatoes, tandoori paste and stir well to mix.
• Simmer till vegetables are very well cooked.
• Take about 2 big ladles of the vegetables and puree in a blender.
• Add pureed vegetables to the cooked vegetables (you could add 1-2 tsp of red chilli powder to make it more spicy).
• Garnish with coriander leaves and serve with the rice.