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Prep Time: 10 mins
Cook Time: 20–25 mins
Serves: 4
Difficulty: Easy
Product Used: Mahaa Avanti Cooking Pot (Tri-Ply, Induction & Gas Compatible)
Ingredients
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1 cup Basmati Rice (soaked for 30 mins)
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1½ cups Mixed Vegetables (carrot, beans, peas, potato)
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1 Large Onion (thinly sliced)
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1 Tomato (chopped)
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2 Green Chillies (slit)
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1 tbsp Ghee or Oil
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1 tsp Ginger-Garlic Paste
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1 Bay Leaf
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1-inch Cinnamon Stick
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2 Cloves
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1 Cardamom
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½ tsp Turmeric Powder
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1 tsp Garam Masala
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Salt to taste
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2 cups Water
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Fresh coriander & mint (for garnish)
Instructions
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Heat the Avanti Pot:
Add ghee/oil and heat over medium flame on gas or induction. Sauté bay leaf, cinnamon, cloves, and cardamom.
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Sauté Onions & Veggies:
Add onions and sauté till golden. Stir in green chillies and ginger-garlic paste. Add chopped tomatoes and cook till soft.
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Mix Spices & Vegetables:
Add turmeric, garam masala, salt, and the chopped vegetables. Sauté for 2–3 minutes.
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Add Rice & Water:
Drain soaked rice and add it to the pot. Gently mix without breaking the grains. Add 2 cups water.
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Cook Covered:
Close the lid and cook on low flame for 12–15 minutes till rice is fully done and water is absorbed.
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Rest & Fluff:
Let it rest for 5 minutes. Fluff with a fork and garnish with chopped coriander and mint.
🍽️ Mahaa Tip:
For richer flavour, replace water with light vegetable stock. The tri-ply body of the Avanti ensures even cooking from base to walls — no burnt rice at the bottom!
