Nutty Vegetable Masala rice | Indian Rice Recipes

I had bookmarked this recipe from vahrehvah.com a few months ago. While I was busy browsing my bookmarks last week, bumped on this one and immediately chose to do this. This is a very simple and yet tasty rice with all the combination of the spices. An absolute favorite. I have made minor modifications to the masala powder, reduced the amount of peanuts and substituted with walnuts because they are a rich source of omega-3 fatty acids. Also added carrots and baby corns to make it colorful.

Ingredients:
Serves - 2-3
Rice - 1 1/2 cups
Carrot - 1 medium sized - julienned
Baby corn - 5 or 6 - cut into thin strips
Capsicum/Green bell pepper - julienned - 1 cup
Salt - to taste
Oil - 3 tsp
Dry roast and powder:
Urad dhal - 2 tsp
Coriander 1 1/2 tsp
Cumin - 1 tsp
Cloves - 2
Cinnamon - 1/2" stick
Peanuts - 1 1/2 tbsp
Walnuts- 1 1/2 tbsp
Dry red chillies - 3 or 4

Method:
Cook rice adding 3 cups of water with 1/2 tsp of oil and a big pinch of salt in a pressure cooker or stove top. When done, fluff it with fork and allow it to cool in a wide pan. Dry roast the ingredients under 'Dry roast and powder' one by one and allow to cool. When cooled powder in a blender/food processor.
Heat oil in a pan and add the carrots, baby corns and capsicum in the order specified. Saute in high heat until the veggies are half-cooked. Add salt at this stage, along with the ground spice powder. Saute for 2 mins and then add the cooled cooked rice. Mix well with the masala but take care not to break the rice. Serve hot with any raita of your choice. This is a perfect one-pot meal.