Five Colour Pretty Indian Pulao(Pilaf)

• 1 12 cups basmati rice, cleaned and washed
• 2 medium onions, peeled,washed and thinly sliced
• 1 medium fresh carrot, peeled,washed and diced
• 6 -8 French beans, washed and diced
• 1 medium yellow bell pepper, washed,de-seeded and cut into half-inch size pieces
• 8 -10 cauliflower florets, washed,drained and chopped small
• 14 cup frozen green peas, washed and defrosted
• 3 tablespoons oil or 3 tablespoons ghee
• 1 inch cinnamon
• 4 green cardamoms
• 4 cloves
• 5 -6 black peppercorns
• 2 bay leaves
• 1 teaspoon cumin seed
• salt
• 3 14 cups water, to cook rice

1. Soak rice in 4 cups of water for 30 minutes.
2. Drain.
3. Heat ghee or oil in a skillet on medium flame.
4. Add cinnamon, cardamom, cloves, whole black peppercorns, bay leaves and cumin seeds.
5. Stir-fry briefly.
6. Add onions.
7. Saute for 3 minutes or until translucent.
8. Add carrots, French beans, cauliflower and greenpeas.
9. Cook for a minute, stirring continuosly.
10. Add 3 1/4 cups of water and salt to taste.
11. Cook till the water starts boiling.
12. Stir in the rice.
13. Cook, uncovered, on medium flame, for 4 minutes or until all the water is absorbed.
14. Stir in the bell pepper and reduce heat to medium.
15. Cover with a lid.
16. Cook for 8 minutes or until the rice and veggies are cooked.
17. Remove from heat.
18. Allow to stand for 5 minutes before serving.

basmati rice, onions, fresh carrot, beans, yellow bell pepper, cauliflower, green peas, oil, cinnamon, green cardamoms, cloves, bay leaves, cumin, salt, water

Taken from www.food.com/recipe/five-colour-pretty-indian-pulao-pilaf-74313 (may not work)