Soak the Basmati Rice for approximately 1 to 1.5 hours. Set aside.
Preparing the Tadka
Place oil/ghee in a deep pan/dutch oven and heat over medium heat.
Once the oil is shimmering, add in the cumin seeds, let them cook for 10 seconds.
Add in the onions and let them brown for about 5-7 minutes. You are looking for the sides of the onion to brown a bit not burn.
Add in the mixed vegetables and potato and saute for 5 minutes.
Add salt, chili, turmeric powder and garam masala. Keep stirring and let the mixture cook for 5-7 minutes.
Bringing the Dish Together
After the mixture had been cooking for 5-7 minutes add in your rice that has been soaking along with 4 cups of water.
Let the rice come to a rolling boil on medium heat. Once it does, turn down the heat to medium and cover the pot.
Let the rice cook for 10 minutes. The cooking time may vary on different cooktops so be sure to keep an eye out.
Once the rice has cooked. Taste the rice. If you feel the rice may need salt please add it at this time. STIR ONCE and keep it covered for another 5 minutes.
Enjoy!
Notes
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