INGREDIENTS

INSTRUCTIONS

9    
In the traditional version of this dish, the rice, paneer and
vegetables all cook together. I like the vegetables to remain  crunchy,
however, so I cook them separately, then stir them into the  rice
toward the end of its cooking time. Serve this subtle pilaf lamb  chops
or spicy stews.  Wash rice thoroughly. Place in a bowl, cover with
water and let soak  15 minutes. Drain.  Cut paneer into cubes. Brush
with 1/2 tablespoon of the oil and broil  2 minutes per side. Set
aside.  Heat remaining oil in a Dutch oven over medium high heat. Add
cauliflower, carrots and peppers.  Stir-fry for 5 minutes, or until
edges of peppers start to brown.  Remove with slotted spoon and set
aside.  Reduce heat to medium. Add cashews and fry until light golden;
remove  and set aside. Add raisins and fry until plump; remove.  Add
whole spices to the pan. Stir and cook 1 minute.  Add rice, increase
heat to medium-high, and stir fry until rice is  well coated with oil
and begins to glisten, about 5 minutes. Add  water, tomato sauce and
salt. Bring to a boil, then reduce heat to  low, cover, and simmer for
12 minutes. Uncover and gently stir in  vegetables and paneer,  Cover
and cook 5 minutes longer.  Remove from heat and let stand, covered,
for 10 minutes,  Fluff rice gently with a fork and transfer to a
serving dish. Garnish  with fried raisins and cashews.  PER SERVING:
365 calories, 11 g protein, 46 g carbohydrate, 15 g fat  (6 g
saturated), cholesterol (not available), 716 mg sodium, 2 g  fiber.
From an article by Laxmi Hiremath from the San Francisco Chronicle,
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 94
Calories From Fat: 70
Total Fat: 8g
Cholesterol: 0mg
Sodium: 716.3mg
Potassium: 162.5mg
Carbohydrates: 5.9g
Fiber: 1.4g
Sugar: 3.1g
Protein: <1g