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Ingredients:

- 4 cup cooked basmati rice
- 2 tablespoons oil or ghee
- 1 teaspoon cumin seeds
- 1 onion, finely chopped
- 1 green chili, finely chopped (adjust according to your spice preference)
- 1 tablespoon ginger-garlic paste
- 1 cup mixed vegetables (carrots, peas, beans, corn, etc.)
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon garam masala
- Salt to taste
- 2 cups water
- Fresh coriander leaves for garnish

Instructions:

1. **Cooking Rice:**
- Cook the basmati rice on gas stove in a pan or cooker

2. **Sautéing Aromatics:**
- Heat oil or ghee in a pan over medium heat.
- Add cumin seeds and let them splutter.
- Add chopped onions and green chili. Sauté until onions become golden brown.

3. **Adding Vegetables:**
- Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
- Add the mixed vegetables and cook until they are slightly tender.

4. **Spices:**
- Add turmeric powder, red chili powder, garam masala, and salt. Mix well to coat the vegetables with the spices.

5. **Combining Rice and Masala:**
- Gently add the partially cooked rice to the pan with the vegetables and spices. Be careful not to break the rice grains.
- Mix everything together, ensuring the rice is well-coated with the masala.

6. **Cooking:**
- Pour 2 cups of water over the rice and vegetables mixture. Adjust salt if needed.
- Cover the pan with a tight-fitting lid and let it simmer on low heat until the rice is fully cooked and the water is absorbed. This may take around 10-15 minutes.

7. **Garnish and Serve:**
- Once the rice is cooked, fluff it gently with a fork.
- Garnish with fresh coriander leaves.
- Serve hot with raita or a side salad.

Enjoy your homemade masala rice! Adjust the spice levels according to your taste preferences.

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