Spicy Carrot and Peas Rice

Instructions

1. 1

   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for about 20 minutes, then drain.

2. 2

   Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and sauté until translucent.

3. 3

   Add the chopped green chilies and red chili to the pan, and sauté for another 2 minutes.

4. 4

   Stir in the grated carrot and peas, and cook for 3-4 minutes until the vegetables are slightly tender.

5. 5

   Add the drained rice to the pan and stir well to combine with the vegetables.

6. 6

   Pour in 4 cups of water and add salt to taste. Bring the mixture to a boil.

7. 7

   Once boiling, reduce the heat to low, cover the pan with a lid, and let it simmer for about 15-20 minutes, or until the rice is cooked and the water is absorbed.

8. 8

   Remove the pan from heat and let it sit, covered, for 5 minutes.

9. 9

   Fluff the rice with a fork, drizzle with lemon juice, and serve hot.