1 1/2 cups basmati rice
1 Tb oil or ghee
pinch saffron, optional
1/2 teaspoon salt
2 1/4 cups hot water
1 cups onion, chopped
2 Tb oil, or ghee
1 T fresh ginger root, peeled and grated
1 1/2 teaspoon cumin
1 1/2 teaspoon coriander
1/2 teaspoon cinnamon
1/2 cups water
1 carrot, diced
2 cups cauliflower florets
1 green pepper, diced
1 tomato, diced
1/2 cups peas
1/3 cups raisins
3/4 cups chickpeas
1/3 cups cashew pieces, unsalted
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.