Vegetable Rice Pilaf

Ingredients

• 1 1/2 cups basmati rice washed and rinsed 

  ·         1/2 cup peas

  ·         1/2 cup carrots chopped

  ·         1 cup cauliflower chopped

  ·         1 onion medium, chopped

  ·         2 cloves garlic chopped

  ·         2 tsp of ginger chopped

  ·         1 tbsp vegetable oil or ghee

  ·         1 tsp whole cumin seeds

  ·         3 black whole cloves

  ·         4 green cardamon

  ·         1 bayleaf

  ·         2 cinnamon sticks

  ·         1 Tbsp of Maani’s Curry Chickpea Spice Blend

  ·         salt to taste

  ·         2 tbsp toasted cashews about 10, optional

  ·         3 cups water

  ·         Cilantro for garnish

  Method 

  1.                 Rinse the rice 5 times so the water is clear, and all the starch is washed away, soak for 15 minutes.

  2.                 In a medium sized stock pot heat up some veg oil over medium high heat. While the oil is heating, put in the cashews.  After the cashews toast a little, remove them and set them aside. Then add the cumin seeds,  bay leaf, cinnamon, cloves and cardamon, when they become toasty and fragrant, add onions and garlic and ginger. 

  3.                 Sauté the onions and garlic until they start to soften. Then add the vegetables: peas, carrots and cauliflower.

  4.                 When the vegetables begin to soften, add in the Maani’s Curry Chickpea Spice Blend and salt and mix together so all the veggies are coated with the spices.  Now add in the dry rinsed rice and sauté this for about a minute to toast the rice.

  5.                 Now add three cups of water and bring to a boil.

  6.                 Cover and reduce the heat to low. Allow to cook for 15 minutes. Turn off heat. Let it rest for 5 minutes. Remove lid, Fluff with fork and garnish with the toasted cashews and cilantro and enjoy with a bowl of raita!