Ingredients:

• 2 cups – Rice (basmati, or any long-grained, non-sticky Rice)
• 2 cups – Onions (cut into thin 1/2-inch strips)
• 1 tbsp – peas
• 2 cups – Tomatoes (sliced thinly)
• 1/4 tsp Ginger – (finely chopped)
• 3-4 – Green chillies (slit lengthwise)
• 2-4 tsp – vangibhath powder (store-bought, adjust to taste)
• 1/4 tsp – Turmeric powder
• 1 tsp – Cumin seeds (jeera)
• 1 tsp – Mustard Seeds (rai)
• 2 tbsp – coriander leaves, (finely chopped)
• 5-6 tsp – vegetable oil
• Salt to taste

Method:

1. Wash and soak the basmati rice in a little water for 10-15 minutes.
2. Drain and cook in the rice cooker or separately with a little less than 4 cups water. Let cool.
3. While the rice is getting ready, heat oil in a wide skillet.
4. Add the cumin and mustard seeds and saute.
5. As they start popping, add the ginger, green chillies, and coriander leaves and fry for a few seconds.
6. Add the turmeric powder, onions and salt and saute for a minute.
7. Cover and cook on a medium heat until translucent.
8. Remove the lid and saute on medium-high heat until lightly browned.
9. Add the vangibhath masala powder and saute for 1 minute.
10. Add the tomatoes and saute for a minute and remove from heat.
11. Add 2 cups of cooked rice and stir gently with a spatula.
12. Place the skillet back on the heat and saute on medium-heat for 2 minutes, stirring every now and then.
13. Remove the masala rice from the heat.
14. Saute the peas separately along with a little salt until tender.
15. Garnish the masala rice with chopped coriander leaves and peas and serve hot, with pappadums and plain yogurt.

Recipe courtesy of veeralakshmi