Mixed Vegetable Rice
Description
Also known as Sabji Pulao
Summary
Ingredients
- 2 whole cloves
- 2 cinnamon sticks, crushed
- 1 t cumin seed
- 1⁄2 t ground cardamom seeds
- 1⁄4 t asafetida
- 1 c Basmati rice
- 1 T ghee or butter
- 1 fresh chili, seeded and minced
- 1⁄2 t fresh ginger, grated
- 1⁄2 t Tumeric
- 4 oz fresh peas
- 4 oz green beans
- 4 oz Cauliflower flowerettes
- 4 oz diced carrots
- 2 c water
- 2 t salt
- 3 ripe tomates washed and chopped
- 2 bay leaves
- 2 lemon/lime cut in wedges
Instructions
wrapping the cloves, cinnamon sticks, cumin, cardamom, and asafetida in a small piece of muslin (like a tea-bag).
2. Wash the rice, soak it for 15 minutes, and let it drain for 15 minutes. Heat the ghee or butter in a medium-size saucepan and fry the chili, grated ginger, and turmeric.
3. Now add the vegetables (except the tomatoes) and fry for 4 or 5 minutes more. Add the rice and stir for a moment. Then add the water, salt, tomatoes, and bay leaves. Stir again and bring to a boil. Suspend the little bag of spices in the rice, cover the pot, and cook over very low flame until the rice has absorbed all the water.
4. Remove the spice bag and squeeze it over the rice. Turn the rice onto a pre-heated serving dish and garnish with wedges of lemon or lime. Offer to Krsna.
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