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

1. Heat oil in large, heavy, nonstick pan.
2. Add cumin and fennel seed.
3. When darkened, add cinnamon and cardamon for one minute. Still stirring, add onion, ginger and garlic, cook until onion is soft.
4. Add vegetables and salt, continue to saute for 5 minutes. Add rice and stir for 2 minutes.
5. Add boiling water, stir, cover and reduce heat to simmer until water is absorbed (about 40 minutes).
6. Remove from heat, let stand 5 minutes.
7. 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)