Fragrant Vegetable Pilaf
|Cauliflower head||1 Pound (1 Small)|
|Peas/1/2 cup frozen peas||1⁄2 Pound|
|Light vegetable oil||6 Tablespoon (1/4 Cup Plus 2 Tablespoons)|
|Cumin seeds||1 Teaspoon|
|Finely chopped fresh ginger||1 Tablespoon|
|Ground cumin||1 Teaspoon|
|Ground coriander||1 Teaspoon|
|Cayenne pepper/Red pepper flakes||1⁄2 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Plain yogurt||1⁄2 Cup (8 tbs)|
|Long grain white rice||1 Cup (16 tbs)|
|Toasted slivered almonds||1⁄3 Cup (5.33 tbs)|
1) Thoroughly wash cauliflower under running water and pat dry. Trim the stalks and cut florets into uniform 2 inch pieces.
2) Peel carrot and cut crosswise into 1/4 inch thick slices. Also, peel onion and chop it finely.
3) Shell the peas to measure about 1/2 cup.
4) Take a heavy bottomed pan and heat oil over high heat. In the hot oil add, cumin seeds, cinnamon stick, cloves, and bay leaves and shake the pan continuously till the spices sizzle, for about 30 seconds.
5) Now, put in ginger and onion and saute for about 4-5 minutes, until onions are tender and begin to color. Lower the pan heat to medium.
6) Stir in ground cumin, turmeric, coriander, and salt, and cook for 1 minute, stirring all the time. Now, add carrots and cauliflower and toss to coat the spices around.
7) Raise the pan heat and pour in yogurt and stir well. Add rice and stir and cook for about 30 seconds.
8) Pour about 2 cups of water and bring the mixture to a boil. Now, reduce the heat, cover the pan partially, and simmer the mixture for about 10 minutes.
9) Put in peas and stir. Now, fully cover the pan and let the pilaf cook on the lowest heat setting for about 9-10 minutes, until the rice and vegetables are done.
10) Take the pan off the heat and let pilaf stand in the pan for 10 minutes. In the meantime, remove the grapes from stem and wash and pat dry.
11) Use a fork to fluff the pilaf and transfer it to 4 serving plates. If desired, garnish with garpes and toasted almonds.