Vegetable Pulao

• Basmati rice or Long grain rice- 2 cups
• Medium sized onion- 1 (chopped)
• Green peas- 1/2 cup
• Cauliflower- 1 cup (cut into flowerets) or any vegetable of your choice
• Ginger- 1/2 inch piece (grated)
• Garlic- 4 cloves- crushed
• Green cardamom pods- 3
• Cinnamon stick- 1
• Cloves- 3
• Bay leaves- 2
• Black peppercorns- 1/2 tsp
• Red chili powder- 1/2 tsp
• Turmeric powder- 1/4 tsp
• Salt
• Oil- 1/4 cup

Wash the rice in several changes of water. In a large heavy pan boil the rice in 3 cups of water with 1 tablespoon of oil and salt over medium heat. Stir occasionally. Cook until the rice is half cooked. Drain the rice and keep it aside. Preheat the oven to 400°F.

Heat 1 tablespoon of oil in large pan. Add cinnamon, cloves, cardamoms, peppercorns & bay leaves and fry for 2 minutes. Then add ginger, garlic & onion and fry until golden brown. Put cauliflower, peas, chili powder, turmeric & salt and mix well. Cook over low heat for 5 minutes. In a large casserole spread the cooked rice and stir in the vegetable mixture. Cover with aluminum foil and close the lid. Reduce the oven to 300°F and bake for about 10 minutes. Then turn off the heat and leave it for another 5 minutes. Serve hot with any kind of salad, mint, coriander chutney and curry.

Serves: 6