Ingredients
3 cups any vegetables chopped (Color variation is nice. Original recipe just used frozen. I used cueball zucchini, potato, carrot, japanese eggplant and peas because that’s what I had on hand.)
1 onion
1 bay leaf
4 cloves
1 cinnamon stick
2 cardamom pods
1/4 teaspoon ground mace
1/2 inch sliced ginger (not chopt)
2 cloves garlic (not chopt)
1 1/2 Tbsp dried mint (or garnish with fresh at the end)
2 cups rice
Salt to taste
2 2/3 cups water
Preparation
Wash and soak rice.
Heat oil and then fry spices until fragrant in a heavy, large pot. Fry onion for a couple minutes. Fry other vegies for about 8 minutes. (Depends on type – don’t want them done, but them to finish cooking when the rice is done.)
Strain rice, add, and fry mixture for about 3 minutes.
Add water. Bring to a boil. Then cover tightly and turn down heat very low for 25 minutes. Then turn off heat and let sit for 10 minutes without disturbing.
Serve with yogurt mixed with salt.
