Classic Indian Spiced Vegetable Pilaf

This traditional Indian Spiced Vegetable Pilaf is a fragrant and colorful side dish that brings together basmati rice and a medley of seasonal vegetables, all seasoned with classic Indian spices. The dish is aromatic, with notes of cumin, coriander, and turmeric, making it a perfect accompaniment to any Indian meal. It's vegetarian and can easily be made vegan, ensuring it meets various dietary needs.

Ingredients:

• 1 cup basmati rice
• 2 tablespoons ghee or vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 carrot, diced
• 1 bell pepper, diced
• 1 cup green peas (fresh or frozen)
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• Salt to taste
• 2 cups vegetable broth or water
• Fresh cilantro for garnish

Instructions:

1. Rinse the basmati rice under cold water until the water runs clear. Soak it in water for 30 minutes, then drain.
2. In a large pot, heat the ghee or vegetable oil over medium heat. Add the cumin and mustard seeds, and let them sizzle for a few seconds until fragrant.
3. Add the chopped onion and sauté until it turns golden brown.
4. Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
5. Add the diced carrot and bell pepper, and sauté for about 5 minutes until they begin to soften.
6. Stir in the green peas, turmeric powder, coriander powder, and garam masala. Cook for another 2 minutes, stirring well to combine the spices with the vegetables.
7. Add the soaked and drained rice to the pot, and gently stir to mix everything together.
8. Pour in the vegetable broth or water, and add salt to taste. Bring to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
9. Once cooked, fluff the rice with a fork and let it sit covered for an additional 5 minutes.
10. Garnish with fresh cilantro before serving.