Heat oil in a large skillet (nonstick ok) with a lid on medium or medium high. Add your mustard seed and bay leaf to the oil and let it sizzle. Add your cumin seeds and wait a few seconds before adding the onion. Saute onions until they start to soften and turn brown. Add ginger, tomatoes, and turmeric. Let soften and then add your quinoa, stirring it in gently and sprinkling with salt. Reduce heat and cover, cooking for 8-10 minutes. Remove from heat, stir once, sprinkle with cilantro, cover and let sit for 5 minutes. Fluff and serve.

Rinse rice thoroughly and leave soaking in water. Heat oil in a pan on medium and add your cloves, cardamom pods, and cinnamon. Let them fry for a few seconds and then add your chopped veggies, starting with the onion and letting it cook a few minutes before adding the rest of the veggies and optional paneer.

Meanwhile add one bunch of mint leaves and 2 green chilies to a blender or food processor and blend it coarsely. Add to the pan with the veggies and fry until the raw mint smell fades.

Drain rice thoroughly and add to the pan with the mint and veggies. Salt to taste and add water.

If you have a rice cooker, at this point you can transfer to a rice cooker and run the cycle. If you don’t have a rice cooker, cover the pan and cook on medium for approximately 15 minutes. Remove lid and check for doneness, fluffing with a spoon. Serve and enjoy!

Heat your olive oil and butter in the rice cooker and add your onion, cooking until softened. Throw in your rice and stir, letting the rice getting translucent. Pour in your stock and seasonings, including the whole garlic clove, and start rice cooker cycle. When the rice is done remove the garlic clove but leave the rice in the cooker on warm to steam a little longer.