Directions:

Start by rinsing the Seeraga Samba rice. In a pot or rice cooker, heat up 2 teaspoons of coconut oil or ghee (Optional: 1 bay leaf, small cinnamon stick, 2 cloves, and 1/4 piece star anise. Let sizzle, do not burn) Add in thinly sliced onions, freshly chopped mint, peas, and carrots. Sauté until fragrant, then add in the spice masala mix and lightly toast the spices, being careful not to burn them. Next, add in 1 cup of Seeraga Samba rice and 1 ¾ cups of cold water. Bring the mixture to a boil, then cover and let it simmer until the rice absorbs all the liquid. Once the water is absorbed, let the rice sit for 10 minutes before fluffing it up with a fork.