From Vegetarian: The Best Ever Recipe Collection, by Linda Fraser



  • 1 c. basmati rice
  • 2 tb. Oil
  • ½ tsp cumin seeds
  • 2 bay leaves
  • 4 green cardamom pods
  • 4 cloves
  • 1 onion, finely chopped
  • 1-2 carrots, finely diced
  • 1 c. mixed frozen veggies or chopped green beans
  • ¼ c. cashew nuts
  • ¼ tsp ground cumin
  • salt to taste



  1. Wash the rice in several changes fo cold water. Put in a bowl and cover with water. Let soak for about 30 minutes.
  2. Heat the oil in a large fryin gpan and saute the cumin seeds for 2 minutes. Add the bay leaves, cardamom and cloves and saute for another 2 minutes.
  3. Add the onion and cook for 5 minutes, until softened and lightly browned.
  4. Stir in the carrot and cook for 3-4 minutes.
  5. Drain the rice and add to the pan together with the frozen veggies or beans and cashew nuts. Cook for 4-5 minutes.
  6. Add 2 cups water, ground cumin and salt. Bring to a boil, cover and simmer for 15 minutes over low heat, until all the water is absorbed. Let stand, covered, for 10 minutes before serving.


Serves 4-6


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