Mouthwatering Vegetarian Indian Brunch Feast for Royals

Allergens

N/A

Ingredients

• 1 cup basmati rice
• 2 cups vegetable broth
• 1/4 cup ghee or olive oil
• 1 tsp cumin seeds
• 1 tsp black mustard seeds
• 1 small onion, finely chopped
• 1 tbsp garlic, minced
• 1 tbsp ginger, minced
• 2 medium tomatoes, diced
• 1 cup frozen mixed vegetables (peas, carrots, green beans)
• 1/4 cup fresh cilantro, chopped
• 1/4 cup cashews, chopped
• Salt and pepper to taste

Instructions

1. a. Rinse basmati rice under cold water until the water runs clear. In a medium saucepan, bring vegetable broth to a boil, add the rice, cover, reduce heat to low, and cook for 15 minutes or until tender. Fluff with a fork and set aside. b. In a large skillet, heat ghee or olive oil over medium heat. Add cumin seeds and black mustard seeds sauté for about 30 seconds or until they start to crackle. c. Add the onion, garlic, and ginger cook for 5 minutes, stirring frequently, until the onions are translucent and golden brown. d. Stir in tomatoes and cook for another 4 5 minutes, until softened. e. Add mixed vegetables, cooking until heated through, about 2 3 minutes. f. Season with salt and pepper to taste, then stir in the cooked rice and half of the chopped cilantro. Cook for an additional minute, ensuring the flavors meld together. g. Transfer to a serving dish and garnish with remaining cilantro and cashews.

Chef’s Insight

The combination of spices, vegetables, and aromatic herbs creates an unforgettable Indian brunch experience.

Notes

This dish can be customized with your favorite vegetables or spices to suit personal taste preferences.