INGREDIENTS

INSTRUCTIONS

Heat the ghee or cooking oil in a large, heavy saucepan. Peel and
thinly slice the onion and fry in the oil until it is soft. Now add
the cloves, cardamoms, cinnamon and cumin seeds and cook for 2-3
minutes. Add the garam masala, coriander, chili powder and black
pepper. Stir in well. Remove from the heat and put to one side.  Wash
the rice well and pick it over to remove any foreign bodies.  Scrub the
carrots and cut them into strips about 2 inches long by 1/4  inch
thick. Remove the outer leaves from the cauliflower and cut into
individual florets. Drain the rice and add to the spices, increasing
the heat once again. Then add the carrots and cauliflower florets,
stirring well to ensure the spice mixture is well dispersed with the
vegetables. Pour in the vegetable stock and salt, bring to the boil
and simmer for 10 minutes. Then add the frozen peas and continue to
cook for a further 10 minutes until the rice is cooked through. The
idea is that this dish is cooked sufficiently for the rice to be al
dente, leaving the vegetables fairly crisp.  Per serving: 405 Calories;
22g Fat (48% calories from fat); 7g  Protein; 49g Carbohydrate; 25mg
Cholesterol; 1231mg Sodium  NOTES : Substituted vegetable stock for
chicken.  Recipe by: Indian Cooking, Khalid Aziz  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 125
Calories From Fat: 88
Total Fat: 9.9g
Cholesterol: 0mg
Sodium: 630.9mg
Potassium: 184.7mg
Carbohydrates: 8.6g
Fiber: 2.7g
Sugar: 3.1g
Protein: 1.8g