Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 c Basmati Rice
1 tb Oil -- or ghee
1 lg Pinch Saffron-optional
1 pn Turmeric
1/2 ts Salt
2 1/4 c Hot Water
-Onion Mixture-----
1 c Chopped Onion
2 tb Oil -- or ghee
1 ts Fresh Ginger Root -- peeled
grated
1 1/2 ts Cumin
1 1/2 ts Coriander
1/2 ts Cinnamon
1 pn Cayenne
-Vegetables-----
1/2 c Water
1 Carrot -- diced
2 c Cauliflower -- florets
(small)
1 Green Pepper -- diced
1 Tomato -- diced
1/2 c Peas
1/3 c Raisins
3/4 c Chickpeas
1/3 c Cashew Pieces -- unsalted
Salt -- to taste

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.

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