Ingredients:
75g fine rice (eg Patna)
4 medium carrots, peeled and sliced
50g cauliflower florets
100g freshly-shelled peas
2 large onions, sliced
5 tbsp seedless raisins or sultanas
5 bayleaves
1 tsp salt
2 tbsp ghee or butter
100g peanuts, almonds or pine kernels
cashew nuts
Method:
Wash the rice well, place in a bowl, cover with water and set aside to soak for 1 hour.
Combine the carrots, cauliflower florets and peas in a pan. Add 1l water and bring to a boil. Cook for about 8 minutes, or until just tender but not soft. Drain in a sieve and retain the cooking liquid.
Heat the ghee or butter in a pan, add half the onions and fry for about 6 minutes, or until golden brown. Remove with a slotted spoon and set aside. Now add the drained vegetables to the pan. Turn very gently until coated in the fat then remove with a slotted spoon and set aside.
Drain the soaked rice, put into the pan and stir into the remaining fat. Add the raisins or sultanas and fry for a couple of minutes then add the reserved vegetable stock. Stir in the salt and add the bayleaves. Bring the mixture to a boil, reduce to a simmer and continue cooking until the rice is tender (about 20 minutes).
Add the cooked vegetables to the rice and cook to heat through and until all liquid has evaporated away. Turn into a serving dish.
Heat a little oil in a pan, add the remaining onions and fry for about 8 minutes, or until crisp and brown. For the last minute of cooking add the nuts and fry until golden brown.
Use the onion and nut mixture to garnish the dish and serve.
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