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• rice, basmati, 1 cup
• carrot, diced, parboiled, 1 med
• cauliflower, diced, about as much as carrot
• green peas, as much
• mushrooms, diced, as much
• onion, chopped, as much
• cloves, 4
• cinnamon, 1 stick
• bay leaf, 1
• green cardamom, 3
• black cumin seed, 1 tsp
• ginger paste, 2 tsp
• chili powder, 1 tsp
• white pepper, 1/2 tsp
• salt
• water, 2 cups
• veg oil, 6 tbsp

garnishing

• green chilies, 1 tsp
• onion, fried, 2 tsp
• mace, 1/2 tsp
• lemon juice, 1 tbsp
• ginger, julienned, 1 tsp
• cashews, toasted or fried, 10
• cilantro, chopped, 1 tbsp
• cream, 2 tbsp

1. wash and soak rice for 30 min
2. heat oil and saute cloves, cinnamon, bay, cardamom, cumin seeds until crackling
3. add onions, saute until translucent
4. stir in ginger paste, chili powder, all veggies, white pepper, salt. Cook 3-4 min.
5. drain rice, stir in with 2 cups water
6. bring to boil, cover, lower heat, cook until rice is almost done
7. sprinkle all garnishes
8. cover and put on low heat for 15 min.

from indian Street Food, sephi bergerson. Vegetarian. indian.