North Indian Pilaf
- 3 Tbsp. peanut oil
- 1 tsp. cumin seed
- 1 tsp. fennel seed
- 3-inch cinnamon stick
- 8 whole cardamon pods
- 1 medium onion, chopped
- 1 Tbsp. fresh ginger, shredded
- 1 tsp. chopped garlic
- 1/2 tsp. salt
- 1 carrot, grated
- 1/2 c. green peas
- 3/4 c. small cauliflower florets
- 1 1/2 c. rice
- 2 3/4 c. water, boiling
- Heat oil in large, heavy, nonstick pan.
- Add cumin and fennel seed.
- When darkened, add cinnamon and cardamon for one minute. Still stirring, add onion, ginger and garlic, cook until onion is soft.
- Add vegetables and salt, continue to saute for 5 minutes. Add rice and stir for 2 minutes.
- Add boiling water, stir, cover and reduce heat to simmer until water is absorbed (about 40 minutes).
- Remove from heat, let stand 5 minutes.
- Serve hot or at room temperature.
peanut oil, cumin, fennel seed, cinnamon, cardamon pods, onion, fresh ginger, garlic, salt, carrot, green peas, cauliflower, rice, water
Taken from www.cookbooks.com/Recipe-Details.aspx?id=588901 (may not work)