Ingredients:
1 1/2 cups basmati rice, cleaned and washed
2 medium onions, peeled,washed and thinly sliced
1 medium fresh carrots, peeled,washed and diced
6 -8 French beans, washed and diced
1 medium yellow bell peppers, washed,de-seeded and cut into half-inch size pieces
8 -10 cauliflower florets, washed,drained and chopped small
1/4 cup frozen green peas, washed and defrosted
3 tablespoons oil or 3 tablespoons ghee
1 inch cinnamon
4 green cardamoms
4 cloves
5 -6 black peppercorns
2 bay leaves
1 teaspoon cumin seeds
salt
3 1/4 cups water, to cook rice
Directions:
Soak rice in 4 cups of water for 30 minutes.
Drain.
Heat ghee or oil in a skillet on medium flame.
Add cinnamon, cardamom, cloves, whole black peppercorns, bay leaves and cumin seeds.
Stir-fry briefly.
Add onions.
Saute for 3 minutes or until translucent.
Add carrots, French beans, cauliflower and greenpeas.
Cook for a minute, stirring continuosly.
Add 3 1/4 cups of water and salt to taste.
Cook till the water starts boiling.
Stir in the rice.
Cook, uncovered, on medium flame, for 4 minutes or until all the water is absorbed.
Stir in the bell pepper and reduce heat to medium.
Cover with a lid.
Cook for 8 minutes or until the rice and veggies are cooked.
Remove from heat.
Allow to stand for 5 minutes before serving.
Servings: 6
Time preparation: 30 min.
Time total: 75 min.