Using my South Indian spice mix I posted before, here is another easy one pot dish. Serve this with salted creamy plain yogurt and you have a delicious meal.
1 cup basmati rice
2-3 tbsp South Indian spice mix
1 tsp mustard seeds
1/2 tsp asafoetida
2 tsp salt
1 cup green beans (I used frozen cut beans)
1/3 cup frozen peas (Thawed to room temperature)
1 large green bell pepper, seeded and chopped
10 curry leaves (1-2 stems), finely chopped
2-3 tbsp cilantro, finely chopped
2 cups water
3 tbsp canola oil
Heat the oil in a large non-stick skillet and add the mustard seeds. When they start popping, add the asafoetida and curry leaves. Fry for a few seconds and add the green peppers, beans and peas. Add a tsp of salt and saute until the green peppers and beans soften, around 7-8 minutes. Sprinkle the spice mix and fry for a minute.
Add the rice and remaining tsp of salt. Mix well together and saute until the some of the rice kernels turns opaque, around 3 minutes. Add the measure water and bring to a boil over high heat. Once it reaches a boil, reduce the heat to low/medium and cover.
Cook for 20 minutes and check for doneness. Gently stir the rice to fluff it and check for seasoning. Sprinkle chopped cilantro, mix well and serve.