Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  25      grams         ghee or unsalted butter
   1                    onion -- (30 g), sliced fine
   2                    flakes garlic -- (4 g), chopped fine
     1/4  teaspoon      turmeric powder -- (1 g)
 125      gram          cauliflower -- cut into florets
   1      small         green pepper -- (25 g), cut in long
                        -- strips
  50      grams         carrots -- (scraped), sliced
                        -- fine
 140      gram          basmati rice -- (washed & soaked in
                        -- cold
                        water for 30 min & drained)
  25      grams         frozen green peas or fresh green peas -- boiled
  25      grams         frozen sweet corn
                        salt -- to taste
 290      milliliter    water
                        ***GRIND TO A FINE PASTE***
     1/2  teaspoon      black cumin seeds or caraway seeds -- (2 g)
     1/2  teaspoon      coriander seeds -- (2 g)
   3                    black peppercorns
   1                    bay leaf
   1                    red chilli
   2 1/2  cm            cinnamon -- broken up
   3                    green cardamoms

Preparation:

Melt the ghee or butter over medium heat and fry the onion and garlic for eight minutes or until golden brown. Add the ground spices and the turmeric powder. Fry for two minutes over low heat, stirring requently. Add the cauliflower (or mushrooms), green pepper and carrots, stir-fry for two to three minutes. Add the rice and fry for a further two to three minutes, stirring constantly. Add the green peas, sweet corn and salt, and fry well. Add the water and bring to the boil. Cover the pan and simmer until all the water has been absorbed (for 12 to 15 minutes). Other types of long grain rice will take longer to cook. Do not lift the lid or stir the rice during cooking. Remove the pan from the heat, uncover and allow the steam to escape for two minutes. Do not stir the rice immediately after cooking. Cover the pan and keep it undisturbed for 10 minutes before serving. For a variation, substitute the cauliflower with 125 g. button mushrooms, halved or quartered. Serve with barrah kababs, tandoori chicken, nargisi kababs and a raita or chutney. NOTE: (Vegetable lovers will adore this pulao, the rice and the vegetables are cooked together with a selection of spices and their individual flavours blend beautifully.) -- Alan Hewitt