(4 to 6 servings)

3 tbsp ghee (clarified butter ) or vegetable oil

4 cloves

1 cinnamon stick ½ inch (1 cm) long

1 bay leaf

8 black peppercorns

4 pods cardamom

2 cups peeled, seeded and cubed tomatoes

1/3 cup froze peas

1/3 cup cauliflower flowerets

1/3 cup peeled, julienned carrot

1/3 cup green beans, cut into thirds

1/3 cup cubed potato

1 tbsp sea salt

2 cups rinsed and drained basmati rice

4 cups hot water

1 cup fried onions (see Note)

In a large, deep, non-stick skillet, heat the ghee over medium heat.   Add the whole spices.  Stir well for a few seconds.

Add the tomatoes and stir well.  Cook for 10 minutes. Add all the vegetables and salt.  Cover and cook over low heat for 10 minutes.  Add the rice and pour in the hot water.  Stir gently.  Bring to a boil.  Reduce the heat to low.  Cook the rice, uncovered, until all water has been absorbed.  Remove the skillet from heat and transfer the rice to a serving dish.  Garnish with fried onions.

Note:  To fry the onions I a non-stick skillet:

1.                  Place 1 tbsp (15mL) ghee in the skillet and heat over medium-low heat. 

2.                  Add 1 ½ cups (375mL) thinly sliced onion.  Fry until browned and dry.  Remove from heat.