Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 c Basmati Rice
1 tb Oil -- or ghee
1 lg Pinch Saffron-optional
1 pn Turmeric
1/2 ts Salt
2 1/4 c Hot Water
-Onion Mixture-----
1 c Chopped Onion
2 tb Oil -- or ghee
1 t Fresh Ginger Root -- peeled
& grated
1 1/2 ts Cumin
1 1/2 ts Coriander
1/2 ts Cinnamon
1 pn Cayenne
-Vegetables-----
1/2 c Water
1 Carrot -- diced
2 c Cauliflower -- florets
(small)
1 Green Pepper -- diced
1 Tomato -- diced
1/2 c Peas
1/3 c Raisins
3/4 c Chickpeas
1/3 c Cashew Pieces -- unsalted
Salt -- to taste
In a saucepan, saute the rice briefly in one
tablespoon oil, stirring to coat each kernel. Crumble
in the saffron. Add the turmeric, salt, and the hot
water. Bring the rice to a boil, cover the pan, and
reduce the heat. Simmer for 20 minutes.
While the rice is cooking, saute the onions in the oil
for 5 minutes. Mix in the ginger, cumin, coriander,
cinnamon, and cayenne. Add 1/2 cup water, the carrot
and cauliflower. Cover the pan and cook on low heat
for 3-4 minutes. Stir in the pepper, tomato, peas,
raisins, chick peas, and cashews. Continue to simmer
until the vegetables are barely tender. Add salt to
taste.
Mix vegetables with cooked riced. Place all in a
2-quart casserole, cover, and bake at 350 for 30
minutes.
