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Ingredients
Spiced Rice with Vegetables
- Ingredients
- 400 grams Basmati rice (or other long-grained rice)
- ⅕ gram ground Saffron
- 3 Tbsps Cashews
- 3 Tbsps almonds
- 1 Tbsp raisins
- 1 onion
- 150 grams carrots
- 5 Tbsps Ghee
- 1 Cinnamon stick
- 4 green Cardamom
- 4 cloves
- 2 bay leaves
- 250 grams Cauliflower
- 200 grams Frozen pea
- 6 Baby corn cobs
- salt
- 1 Tbsp sugar
- mint (or dill, to taste)
In a colander, rinse rice thoroughly with cold water. Transfer rice to a bowl, cover with water and soak 20 minutes. Drain in a colander.
Combine saffron and 3 tablespoons boiling water in a bowl. Peel carrots and slice on the diagonal. Rinse, drain and divide cauliflower into florets. Peel and finely slice onion. Cut baby corn cobs in half.
In a saucepan, heat ghee. Add onions, cinnamon, cardamom, cloves and bay leaves and sauté over medium heat, about 2 minutes. Rinse, pat dry and chop raisins. Add rice, raisins and carrot slices to the pan and sauté about 3 minutes. Add saffron, cashews and almonds. Season with salt and sugar and mix ingredients well. Add ¾ liters (approximately 3 cups) water. Bring to a boil. Cover and cook over very low heat, about 10 minutes. Then stir in cauliflower florets, peas and baby corn cobs. Continue cooking over low heat until rice is tender and liquid is absorbed, about 10 minutes more. Serve sprinkled with chopped mint.