Tahiree Vegetable And Rice Casserole

• 1/4 cup canola oil
• 2 teaspoons cumin seeds
• 1/2 teaspoon whole peppercorns
• 1/2 teaspoon cracked peppercorns
• 1/2 teaspoon coriander seeds
• 9 cardamom pods
• 6 whole cloves
• 3 bay leaves
• 3 dried red chiles de arbol
• 1 large onion, halved and thinly sliced
• 2 teaspoons kosher salt, divided
• 1 1/4 pounds cauliflower florets (about 1/2 large head)
• 2 large red potatoes, cut into 1-inch cubes
• 1 (12-ounce) sweet potato, cut into 1/2-inch cubes
• 1 teaspoon ground turmeric
• 2 cups basmati rice
• 1 cup frozen petite green peas
• 4 cups water
• 1 teaspoon roasted ground cumin
• 1/2 teaspoon garam masala

1. Combine first 9 ingredients in a large Dutch oven over medium-high heat; cook, stirring frequently, about 2 1/2 minutes or until cumin browns. Add onion and 1 teaspoon salt; saute 2 minutes. Stir in cauliflower, potatoes, and turmeric; reduce heat to medium, and cook 1 minute. Add rice; cook 1 minute, stirring occasionally. Stir in peas and 4 cups water. Bring to a boil; reduce heat to low. Stir in ground cumin, garam masala, and remaining 1 teaspoon salt; cover and cook 20 minutes. Turn off heat; let stand 5 minutes. Fluff and serve immediately.

canola oil, cumin seeds, peppercorns, coriander seeds, cardamom pods, cloves, bay leaves, red chiles, onion, kosher salt, cauliflower, red potatoes, sweet potato, ground turmeric, basmati rice, frozen petite green peas, water, ground cumin, garam masala

Taken from www.myrecipes.com/recipe/tahiree-vegetable-rice-casserole (may not work)