Mexican Rice

Steps

1. Wash the basmati rice thoroughly three to four times. Soak it in clean water for at least 15 minutes and set aside.
2. Heat one tablespoon of oil (or butter/ghee) in a cooker over medium heat.
3. Add cumin seeds (optional). Once they sizzle, add finely chopped garlic and green chillies. Sauté until the raw smell goes away, ensuring it does not become too brownish.
4. Add roughly chopped onion to the cooker. Fry for two to three minutes until soft and transparent.
5. Add one cup of tomato puree (filtered or unfiltered). Cook well for 3 to 4 minutes.
6. While tomatoes are cooking, chop vegetables like carrots, beans, capsicum, and sweet corn into slightly bigger dice pieces.
7. Once the tomatoes start releasing oil, add all the chopped vegetables and par-boiled rajma/kidney beans to the cooker. If using dry kidney beans, apply three to four whistles first until lightly boiled.
8. Mix all ingredients well and fry for a few minutes.
9. Add salt as per taste and 1/2 teaspoon of chili flakes (and oregano if desired). Mix everything once.
10. Drain the soaked rice gently. Add it to the cooker, ensuring not to mix too much; only mix gently.
11. Add half a cup of water to cover all ingredients well.
12. As soon as the mixture comes to a boil, cover the cooker and pressure cook on medium flame for two whistles.
13. Once the pressure is released, open the cooker. Garnish with green coriander and serve hot.