Masala rice

Ingredients:

• 2 cups rice, basmati, or any long-grained, non-sticky rice
• 2 cups onions, cut into thin 1/2-inch strips
• 1 tbsp peas, fresh 
• 1tsp corn sweet
• 2 cups tomatoes, sliced thin
• 1 tsp ginger,garlic paste
• 3-4 green chillies, slit lengthwise
• 2-4 tsp masala powder(pepper corns,cloves,nutmegs,cinnamon stick,cardomom,mace,star anise) adjust to taste
• 1/4 tsp turmeric powder
• 1 tsp cumin seeds (jeera)
• 1 tsp mustard seeds 
• 2 tbsp cilantro (coriander leaves), finely chopped
• 2tsp spring onions
• 5-6 tsp vegetable oil
• Salt to taste

Preparation:

1. Wash and soak the basmati rice in a little water for 10-15 minutes. Drain and cook in the rice cooker or separately with a little less than 4 cups water. Let cool.
2. While the rice is getting ready, heat oil in a wide skillet. Add the cumin and mustard seeds and saute. As they start popping, add the ginger garlic paste and chillies and fry for a few seconds.
3. Add the turmeric powder, onions, and salt, and saute for a minute. Cover and cook on medium heat until translucent. Remove the lid and saute on medium-high heat until lightly browned.
4. Add the masala powder and saute for 1 minute.
5. Add the tomatoes,peas,corn and saute for a minute, and remove from heat.
6. Add 2 cups of cooked rice and stir gently with a spatula. Place the skillet back on the heat and saute on medium heat for 2 minutes.
7. Remove the masala rice from the heat.
8. Finally garnish with cilantro,spring onions.