Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          basmati rice
   1      tablespoon    oil or ghee
   1      large         pinch saffron -- optional
   1      pinch         turmeric
     1/2  teaspoon      salt
   2 1/4  cups          hot water
                        ***ONION MIXTURE***
   1      cup           chopped onions
   2      tablespoons   oil or ghee
   1      tablespoon    fresh ginger root -- peeled and grated
   1 1/2  teaspoons     cumin
   1 1/2  teaspoons     coriander
     1/2  teaspoon      cinnamon
   1      pinch         cayenne
                        ***VEGETABLES***
     1/2  cup           water
   1                    carrot -- diced
   2      cups          cauliflower florets -- (small)
   1                    green pepper -- diced
   1                    tomato -- diced
     1/2  cup           peas
     1/3  cup           raisins
     3/4  cup           chickpeas
     1/3  cup           unsalted cashew pieces
                        salt -- to taste

Preparation:

In a saucepan, saute the rice briefly in one tablespoon oil, stirring to coat each kernel. Crumble in the saffron. Add the turmeric, salt, and the hot water. Bring the rice to a boil, cover the pan, and reduce the heat. Simmer for 20 minutes. While the rice is cooking, saute the onions in the oil for 5 minutes. Mix in the ginger, cumin, coriander, cinnamon, and cayenne. Add 1/2 cup water, the carrot and cauliflower. Cover the pan and cook on low heat for 3-4 minutes. Stir in the pepper, tomato, peas, raisins, chick peas, and cashews. Continue to simmer until the vegetables are barely tender. Add salt to taste. Mix vegetables with cooked riced. Place all in a 2-quart casserole, cover, and bake at 350 for 30 minutes.