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Vegetable Pulav

Serves: 2-3 people

2-3 tablespoons clarified butter (ghee)
1 stick cinnamon, coarsely ground

3 whole cloves, coarsely ground
3 cardomom pods
1 teaspoon cumin seeds
2 medium onions, chopped
salt to taste
2 cup basmati rice
2 teaspoon green chilli paste
10 fresh green beans sliced in thin rounds
1 medium carrot sliced in thin rounds
1/2 cup fresh or frozen peas
several sprigs of cilantro for garnish

Wash the rice and drain the water.

In a large, heavy, non reactive skillet or sauce pan, heat the clarified butter over medium-low heat and saute the ground cinnamon, cloves and cardomom pods to release their flavor. Add the cumin seeds and onion and saute until golden . 10 - 15 minutes.
Now add the chilli paste, green beans,carrots, peas. Add salt and stir the mixture. Add rice to the skillet. Let it fry a little bit until the rice changes to light creamish color. At this point, you may measure 3 cups of water and add it to the skillet and continue cooking in the skillet, or you may put the whole mixture into a rice cooker and let it cook. If you continue on the skillet, tightly cover and bring it to a boil. Reduce heat and simmer until rice is tender, about 25 minutes.

Garnish with cilantro and enjoy !

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