Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 tb Clarified butter (ghee) 1 1" piece of cinnamon stick
2 Med onions; thinly sliced 2 Cloves
2 Med tomatoes; peeled 1/4'd 1 Bay leaf; crumbled
1/2 c Green peas 1/4 ts Fresh ground black pepper
1/2 c Green beans; in 1" pieces 1 1/2 c Long grain rice
1/2 c Cauliflower pieces 3 c Water
1/2 c Carrot; thinly sliced 2 ts Salt
2 Whole cardamom pods*

*Note: Cardamon pods should be lighly cracked. Heat 2 TBSP ghee and
brown the onions. Reserve for garnishing. Add 3 TBSP ghee to a pan.
Put in tomatoes, peas, green beans, cauliflower, and carrots. Saute
for 5 minutes. Remove and set aside. In the remaining 3 TBSP ghee,
carefully fry cardamoms, cinnamon, cloves, bay leaf, and pepper for 2
minutes. Add the raw rice and fry for another 2 or 3 min. Bring the
water to a boil and add the salt. Put in the rice and the vegetables.
Stir well. Cover and cook over low heat for about 20 minutes or until
the rice is done. Garnish with the onions and serve hot. This comes
from "A Taste of India" by Mary S. Atwood.

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