INGREDIENTS:
(SERVES 6-8)
90 G EACH OF CARROT, TURNIP, PUMPKIN, FRENCH BEANS,
CAULIFLOWER, BROCCOLI, BROAD BEANS, PEAS.
3 TBSP VEGEATBLE GHEE OR VEGEABLE OIL
1 LARGE ONION, VERY FINELY SLICED
1/2 TSP BACK CUMIN SEEDS
3 GREEN CARDAMOM PODS
2 CLOVES
2.5 CM PIECE OF CINNAMOM STICK
1/4-1/2 TAP CHILLI POWDER
3 FRESH OR DRIED CURRY LEAVES OR BAY LEAVES
SALT AND FRESHLY GROUND BLACK PEPPER TO TASTE
500 G BASMATI RICE, RINSED, SOAKED IN COLD WATER FOR
30 MINUTES, THEN DRAINED
900 ML WATER
PROCEDURE:
1) TO PREPARE THE WHOLE VEGETABLES, CUT THE CARROT,
TURNIP AND PUMPKIN
INTO SMALL CUBES. SLICE THE MUSHROOMS,
CUT THE BEANS INTO SHORT
LENGTHS, AND DIVIDE THE CAULIFLOWER AND
BROCCOLI INTO SMALL FLORETS.
2) HEAT THE GHEE OR OIL IN A LARGE PAN. ADD THE ONION
AND FRY, STIRRING
FREQUENTLY, FOR 5 MINUTE. ADD ALL THE
SPICES AND THE CURRY LEAVES OR
BAY LEAVES, AND COOK, STIRRING FREQUENTLY
FOR 30 SECONDS.
3) ADD ALL THE VEGETABLES, STIR FOR A FEW SECONDS,
THEN COVER THE PAN
AND COOK THE VEGETABLES IN THEIR OWN
JUICES FOR 4 MINUTES. SEASON TO
TASTE.
4) ADD THE RICE AND STIR FOR 10 SECONDS. STIR IN THE
WATER AND BRING TO A
ROLLING BOIL. STIR AGAIN, THEN IMMEDIATELY
LOWER THE HEAT. COVER THE
PAN AND SIMMER UNDISTURBED FOR 20 MINUTES.
5) REMOVE THE PAN FROM THE HEAT AND PLACE IT, STILL
COVERED, ON A WET TEA
TOWEL. LEAVE FOR 5 MINUTES. TRANSFER
THE PILAFF TO A SERVING PLATTER
AND SERVE.
