Delicious Ayurvedic Cooking: Vegetable Rice

This delicious, nutritious recipe is relatively easy to prepare. A great main course for vegetarians and vegans, and a fantastic side dish for those who aren’t! The cardamom, clove and cinnamon add a unique flavor, and together with the other spices enhance the body’s ability to digest it (which is always important according to Ayurveda!). Basmati rice is naturally balancing for all 3 doshas, and the combination of vegetables, spices and rice is generally good for all 3 doshas (Vata, Pitta and Kapha) as well.
1 cup Basmati rice
2 tbs. ghee (clarified butter)
1 bay leaf
1 tbs. turmeric
2 tbs. cumin seeds
2 tbs. cardamom, clove, cinnamon (ground).
¼ cup vegetables (green beans, carrots, red or green peppers)
Rinse and soak the rice for 30 minutes. If there is excess water, strain the rice. Set aside.
Add 2 tbs. ghee to pan (medium flame).
Add mixture of equal part cardamom, clove, and cinnamon.
Add bay leaf, turmeric, and cumin seeds.
Cook spices in ghee for 30 seconds, until fragrant.
Add the rice and coat the rice with spices as you stir and reduce heat for 2-3 minutes.
Add 2 cups water and stir, bringing flame back to medium.
Add chopped green beans, stirring for 3 minutes.
Add chopped carrots, stirring for 3 minutes.
Lastly add the peppers.
Once the mixture boils, cover the pan and reduce flame to simmer.
The rice mixture should cook in 7-8 minutes. Check for doneness.
Add 1 tbs. rock salt and stir. Turn off the stove. 
Source: Sandhiya Ramaswamy,