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
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