INGREDIENTS
| Long grain basmati rice, soaked | 1 cup |
| 2 cups vegetable stock | |
| carrots, diced | ¼ cup |
| French beans, diced | ¼ cup |
| American corn | ¼ cup |
| mushroom cut in quarters | ¼ cup |
| On1y Italian Seasoning | 2 tbsp |
| On1y Dried Basil | ½ tsp |
| Paprika/Kashmiri red chili powder | ½ tsp |
| garlic, chopped | 1 tbsp |
| small onion, chopped | 1 |
| tomato puree | ½ cup |
| Salt to taste | |
| Black pepper powder | 3 to 4 |
METHOD
- Heat oil in non-stickkadhai and saute garlic and onion until soft.
- Add dried basil, vegetable and saute for 2-3 minutes then add vegetable stock, Italian seasoning and long grain rice.
- When all water is absorbed then put the lid on and let it rest for 5 minutes.
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