Brown rice pulao

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“Soak, stir, cook
A snap 3-step dish,
A meal by itself
Without meat of fish.
Rice only rice
The taste is in the style,
So hesitate not
If it’s brown not white”
1½ cup brown rice
1 flower of broccoli, chopped
½ red pepper, chopped
½ green pepper, chopped
½ cup peas
1 potato, boiled, skinned and chopped
1 small onion, diced
1 small tomato, diced
1 teaspoon garam masala
1 teaspoon kitchen king (a pre-packed mixed spice by MDH brand)
½ teaspoon turmeric powder
6 bay leaves
6 cloves
1 teaspoon cumin seeds
1 tablespoon olive oil
Salt to taste
Heat oil in a pan. Add the bay leaves, cumin, cloves and sauté for a while. Stir in the onions and cook till brown. Now add the tomatotes, mix well and stir till the tomatoes are cooked, turn pasty and the oil begins to separate. Remove from heat and keep aside.
In a rice cooker, add the brown rice, 3 cups of water, all the chopped vegetables, all the dry spices and the onion tomato paste made earlier. Cook till the rice is tender and all the water has dried up.  Garnish with freshly chopped coriander and serve hot with Raita (Indian spiced yogurt).
Simplicity redefined, yeah?