Ingredients
- 2 cauliflower florets
- 1 tomato (diced)
- 1 green pepper (diced)
- 1 carrot (diced)
- 650 ml water (hot)
- 180 gr basmati rice
- 150 gr chickpeas
- 120 gr onion (chopped)
- 100 gr peas
- 55 gr raisins
- 45 gr cashew (pieces unsalted)
- 45 ml oil
- 3 gr coriander
- 3 gr cumin
- 2 gr ginger root (fresh peeled)
- 1 gr cinnamon
- 1 gr salt
- 1 gr cayenne
- 1 gr turmeric
- 1 gr saffron (optional)
Salt -to taste In a saucepan, saute the rice briefly in one tablespoon oil, stirring to coat each kernel. Crumble in the saffron. Add the turmeric, salt, and the hot water. Bring the rice to a boil, cover the pan, and reduce the heat. Simmer for 20 minutes. While the rice is cooking, saute the onions in the oil for 5 minutes. Mix in the ginger, cumin, coriander, cinnamon, and cayenne. Add half cup water, the carrot and cauliflower. Cover the pan and cook on low heat for 3-4 minutes. Stir in the pepper, tomato, peas, raisins, chick peas, and cashews. Continue to simmer until the vegetables are barely tender. Add salt to taste. Mix vegetables with cooked riced. Place all in a 2 litre casserole, cover, and bake at 180ºC or 30 minutes. Recipe By :
