Prep 40 mins
Cook 50 mins
This is a rather elaborate pilau that makes a delicious little feast when served with a dal, a raita, a chutney, some chapatis and fresh fruit. The recipe was adapted from the: "vegetarian epicure", book two , 1978 edition, by anna thomas.
- 5 tablespoons butter or 5 tablespoons ghee
- 2 onions, chopped
- 2 bay leaves, crushed
- 1⁄2 teaspoon ground cloves
- 1⁄2 teaspoon cinnamon
- 1 teaspoon fresh ginger, minced
- 1⁄2 cup potato, cut in small dice
- 1⁄2 cup cauliflower, coarsely chopped
- 1⁄2 cup peas
- 1⁄2 cup carrot, cut in small dice
- 1⁄2 cup green beans, cut in 1/2-inch pieces
- 1⁄2 cup summer squash, cut in small dice
- 1⁄2 cup green bell pepper, cut in small dice
- 2 1⁄2 cups long-grain white rice
- 1⁄2 teaspoon saffron thread
- 5 cups water
- 2 teaspoons salt
- 1⁄3 cup cashews, coarsely chopped
- 1⁄3 cup raisins
- Heat the butter or ghee in a large pot and saute the onions and bay leaf until the onions begin to color,.
- Add the cloves, cinnamon and ginger and stir over medium heat for a minute, then add all the prepared vegetables. the rice, and the saffron.
- toss over medium heat for about 5 minutes, then add the water and salt.
- Bring the water to a boil, turn the heat down to low, cover the pot tightly, and cook for 25 to 30 minutes.
- All the water should be absorbed.
- Add the cashews and raisins and gently mix everything together.
- spoon the mixture into a large well-buttered casserole, cover and bake in a preheated oven at 350 degrees for about 20 minutes.
- Serve the pilau steaming hot from the casserole.