Ingredients:

  • 1 cup (200g) brown basmati rice
  • 2 cups (475ml) vegetable or chicken broth (or water)
  • 2 tablespoons (30ml) ghee or olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon (2g) cumin seeds
  • 3-4 green cardamom pods
  • 1 small cinnamon stick (about 2 inches)
  • 1 bay leaf
  • Salt, to taste
  • 1 cup (150g) mixed vegetables (carrots, peas, bell peppers), diced (optional)
  • 1 tablespoon (15g) fresh ginger, grated (optional)
  • Fresh cilantro or parsley, for garnish

Instructions:

  1. Rinse the brown rice under cold water until the water runs clear to remove excess starch.
  2. Heat ghee (or oil) in a saucepan over medium heat.
  3. Add the cumin seeds, cardamom pods, cinnamon stick, and bay leaf, sauté until fragrant (about 30 seconds).
  4. Stir in the chopped onions and sauté until they become translucent (about 5-7 minutes).
  5. Add minced garlic (and ginger, if using) and sauté for an additional 1 minute.
  6. Stir in the washed rice and mix thoroughly to coat the grains with the oil and spices.
  7. Pour in the broth (or water) and season with salt; bring to a boil.
  8. Once boiling, reduce heat to low, cover, and simmer for 25-30 minutes until the rice is tender and liquid is absorbed.
  9. Optional: In the last 10 minutes of cooking, add the diced mixed vegetables on top, do not stir.
  10. Remove from heat and let the rice sit covered for 5-10 minutes before fluffing with a fork.
  11. Garnish with fresh cilantro or parsley before serving.