1 tablespoon vegetable oil
1 large onion, chopped
1 teaspoon salt
1 teaspoon Nirmala's Kitchen Aleppo Chili Powder
1 teaspoon Nirmala's Kitchen Ground Cumin
1 teaspoon Nirmala's Kitchen Turmeric
1/2 teaspoon Nirmala's Kitchen Amchur
1 teaspoon freshly ground black pepper
1 cup Nirmala's Kitchen Kerala Rosematta Spiced Rice
6 cups vegetable broth
Salt to taste
1/2 cup 1/2-inch-thick sliced carrots
1/2 cup chopped celery
Chopped cilantro for garnish
In a heavy, 4-quart saucepan, heat oil and sauté onions, stirring occasionally, until golden.
1. Add spices and cook over moderately low heat, stirring occasionally, about 5 minutes. Add rice, stock and salt, and simmer on medium heat until rice is cooked, about 25-30 minutes.
2. Add carrots, celery or your favorite vegetables, and cook for another 5 minutes.
3. Serve sprinkled with fresh chopped cilantro leaves.