Muni's Kitchen

Muni's Vegetable Rice

Ingredients

Serves 4
• 2 cups Basmati Rice
• 1 litre Boiling water
• 1 medium Onion, thinly sliced
• 3 tbsp Groundnut/Sunflower Oil
• 2 1 inch Cinnamon sticks
• 1 level tsp Cumin seeds
• 1 Vegetable Stock Cube
• 3/4 tsp Ground Cumin
• 1 1/2 tsp Ground Coriander
• 3/4 tsp Red Chilli Flakes
• 3/4 tsp Turmeric
• 1 tsp Dried Mint
• 2 tsp Himalayan/Sea Salt
• 2 cups Fresh/Frozen Mixed Vegetables, cut into small pieces
(peas, sweetcorn, green beans, carrots)
• 125g tinned Chopped Tomatoes/1 large Fresh Tomato, chopped
• 1 heaped tsp Tomato Puree
• 1 tbsp Fresh Coriander, finely chopped
• 2 Spring Onions, chopped
• 20g butter

Method

STEP 1: Heat oil in a large heavy-based pot. Fry onions along with
cumin seeds and cinnamon sticks until onions are golden.
STEP 2: Add ground cumin, ground coriander, turmeric, salt
dried mint, chilli flakes. To this, crumble in the vegetable
stock cube. Cook spices on a low heat for 1 minute.
STEP 3: Add mixed vegetables, chopped tomatoes, tomato puree
fresh coriander and spring onions. Cover and simmer for 10
minutes on a medium heat.
While vegetables are cooking, wash rice and soak for 5 minutes. Drain well.
STEP 4: Add boiling water to the cooked vegetables. To this, add
the rice and mix thoroughly.
STEP 5: Continue cooking for 15 minutes then stir well.
Allow the rice to cook on a low heat for a further 15 minutes.
Once rice is cooked, turn off heat and add butter. Cover for
2-3 minutes until the butter has melted into the rice.

Serve hot with yoghurt kachumbar, mango chutney and poppadoms.