Ingredients vegetarian 2 servings

• 1 ½ cups basmati rice, soaked
• 3 tbsp ghee
• 1 inch cinnamon
• 3-4 green cardamons
• 3-4 cloves
• 7-8 black peppercorns
• 2 bay leaves
• 1 tsp cumin seeds
• 2 medium onion, sliced
• 1 medium carrot, diced
• 6-8 french beans, cut into 1 inch pieces
• ½ medium cauliflower, separated into small florets
• ¼ cup shelled green peas
• salt to taste
• 1 medium green capsicum, cut into 1 inch pieces

Directions

1. Heat ghee in thick bottomed pan; add cinnamon, cardamoms, cloves, peppercorns, bay leaves and cumin seeds and saute till fragnant.
2. Add onions and saute till translucent. Add carrot, french beans, cauliflower and green peas and cook for a minute.
3. Add the soaked rice and stir-fry for one more minute.
4. Stir in four cups of water ans salt to taste. Bring to boil and cook stirring occasionally over medium heat for three or four minutes, or until all the water has been cooked.
5. Stir the capsicum, lower heat and cook, covered, for six to eight minutes or till the rice and vegetables are cooked.
6. Remove from heat and leave to stand for five minutes. Serve hot.

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