1. Rinse the rice 3 or 4 times to remove excess starch.
2. Add 4 cups of water to a large pot. When the water starts to boil over medium heat, add the rice, stir and reduce the heat. Cover the pot with a lid and cook for 20 minutes.
3. Grind and dissolve the saffron strands in 1/4 cup hot water.
4. Julienne the carrots. Cut the green beans into 2 inch long pieces. Cut the potatoes into 1 inch cubes. Slice the onion into long slivers.
5. Heat 3-4 tablespoons of oil in a pot. Add the cardamom, cinnamon, cloves and bay leaf to the pot and cook over medium heat for a minute. Add the cauliflower and potato first as they take longer to cook than the other vegetables. After 5 minutes, add the remaining vegetables, garlic, ginger and saffron water. Cook until the vegetables are done. Add 1/2 to 1 teaspoon of salt. Cook for two more minutes.
6. Optional step: This dish is traditionally served with fried onions on the top. Thinly slice an additional onion into long slivers. Fry over medium heat until they turn a rich dark brown. Set aside.
7. Mix in the cooked rice. Mix in the butter (or oil). Check to see if more salt is needed. Garnish with fried onions and cilantro sprigs.
- Serve with your favorite raita recipe.
2 cups basmati rice
12 strands saffron
12 green beans
2 cups cauliflower florets
3 red potatoes
4 cardamom pods
2 cinnamon sticks
2 bay leaves
1 clove garlic, minced
1 inch piece ginger, minced
3 Tbs butter
I love this version of this recipe because of the high ratio of vegetables to rice. With all of the delicious vegetables, I feel that I am eating a healthy dinner. I have written this recipe so it uses substantially less oil. I feel it is tastier and just as rich in flavor as those that originated inIndia. this is one of my favorite recipes.