Vegetable Pullao

• 3 cups any vegetables chopped (Color variation is nice. Original recipe just used frozen. I used cueball zucchini, potato, carrot, japanese eggplant and peas because that's what I had on hand.)
• 1 onion
• 1 bay leaf
• 4 cloves
• 1 cinnamon stick
• 2 cardamom pods
• 1/4 teaspoon ground mace
• 1/2 inch sliced ginger (not chopt)
• 2 cloves garlic (not chopt)
• 1 1/2 Tbsp dried mint (or garnish with fresh at the end)
• 2 cups rice
• Salt to taste
• 2 2/3 cups water

1. Wash and soak rice.
2. Heat oil and then fry spices until fragrant in a heavy, large pot. Fry onion for a couple minutes. Fry other vegies for about 8 minutes. (Depends on type -- don't want them done, but them to finish cooking when the rice is done.)
3. Strain rice, add, and fry mixture for about 3 minutes.
4. Add water. Bring to a boil. Then cover tightly and turn down heat very low for 25 minutes. Then turn off heat and let sit for 10 minutes without disturbing.
5. Serve with yogurt mixed with salt.

vegetables, onion, bay leaf, cloves, cinnamon, cardamom pods, ground mace, ginger, garlic, mint, rice, salt, water

Taken from www.epicurious.com/recipes/member/views/vegetable-pullao-50043874 (may not work)