Zucchini Carrot Turmeric Rice Pilaf

Ingredients

• 1 Cup rice, soaked for about 20 min
• 2 zucchini, grated
• 2 carrots, grated
• 1 large onion, chopped fine
• 3-4 garlic cloves, minced
• A small piece of ginger grated or minced
• 1-2 green chilies chopped fine (optional)
• 2 tbsp olive oil
• 1/4 cup of coconut milk
• A handful of cilantro leaves washed and chopped
• 1 ½ cups of water
• 1 tsp salt or per taste
• ½ tsp turmeric powder
• 1 tsp curry spice mix
• ½ red chili powder or paprika
• ½ tsp cumin seeds
• ½ tsp Garam masala

Directions

1. Soak the rice and keep aside. In the meanwhile, grated the veggies and keep them ready. No need to squeeze the water out of them as the rice will get cooked in it.
2. Heat oil in a skillet (pan/wok). Throw in the cumin seeds and let them sizzle. Then add the garlic, ginger and green chilies (if using). Let this mix fry for a few seconds
3. Then add in the chopped onion and saute for a 1-2 minutes. Add in the grated veggies along with all the spices and saute at medium gas for about 5-7 minutes till the water starts evaporating out.
4. At this point, drain the rice and pour into the pan along with 1 ½ cups of water and coconut milk. Mix everything, cover the pot and let the pilaf cook for about 8-10 minutes. Stir once or twice in between gently.
5. After about 10 minutes, check if the rice has cooked properly. If not, let it cook for 3-4 more minutes. Check the seasoning and adjust at this point. Once the rice is cooked alright, turn off the gas.
6. Keep the pot covered for a few minutes before serving to let the steam settle in to absorb the flavors. Garnish with fresh cilantro and serve.