Mouthwatering Pakistani Vegetarian Brunch Feast

Allergens

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Ingredients

• 1 cup basmati rice
• 2 cups water
• 2 tablespoons ghee or butter
• 1 teaspoon cumin seeds
• 1 medium onion, finely chopped
• 2 tomatoes, diced
• 1 cup fresh spinach, washed and chopped
• 1 cup mixed vegetables (bell peppers, carrots, and zucchini), chopped
• Salt and pepper to taste
• 1 teaspoon garam masala
• 2 tablespoons lemon juice

Instructions

1. In a medium saucepan, combine the basmati rice with water and bring to a boil. Reduce heat, cover, and simmer for 15 20 minutes or until cooked through. Set aside.
2. In a large skillet, melt ghee or butter over medium heat. Add cumin seeds and cook until fragrant, about 30 seconds.
3. Add the chopped onion to the skillet and sauté for 5 minutes, or until softened and translucent.
4. Add the diced tomatoes to the skillet, stirring to combine with the onions. Cook for 5 7 minutes, or until the tomatoes have broken down and created a sauce.
5. Stir in the chopped spinach and mixed vegetables, and cook for an additional 10 minutes, or until the vegetables are tender.
6. Season with salt, pepper, and garam masala to taste. Cook for another 2 minutes to allow flavors to meld.
7. Remove from heat and stir in lemon juice.

Chef’s Insight

To truly capture the essence of Pakistani cuisine, be sure to use fresh spices and ingredients. The key to a successful vegetarian brunch is in the balance of flavors and textures.

Notes

This recipe is perfect for a vegetarian brunch and can be easily adapted to include meat if desired.