Preparation / Directions:
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
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