Ingredients:
1 cup basmati rice
1 ½ inch piece of ginger
1 Tbsp cumin seeds
1 cinnamon stick
A few cardamom pods, gently crushed
3 bay leaves
¼ to ½ cup olive oil or ghee (clarified butter)
6-7 whole cloves
1 medium onion
Pick one or multiple vegetables:
2 cups green peas
2 large potatoes, chopped
1 head cauliflower, chopped
1 head cabbage, chopped
2 cups water
1 teaspoon salt
Directions:
- Measure rice and wash it. Drain out the water and set aside.
- Cut onion lengthwise into skinny slices. Peel ginger and cut lengthwise into skinny pieces.
- Put all dry spices together in a bowl: cumin, black cardamom, cinnamon stick, bay leaves. Save the cloves (since they splatter when they hit the oil) for later on to add with the onions.
- Heat the oil in a large pot. When hot, pour the spices into the pot. Stir for 30 seconds to a minute.
- Add cloves and onions and cook, stirring occasionally. After 2-3 minutes add ginger.
- When onions turn light brown, stir in the rice and vegetables.
- When the rice begins to stick to the bottom of the pan add 2 cups water and salt and bring to a boil. Once at a boil, reduce the heat to medium-low and cover with a tight fitting lid.
- Cook until the rice soaks up all the liquid–check after 20 minutes, continuing to cook if there is still liquid. Check by fluffing gently with a fork and tasting rice to see if it is tender.