Serves 8-10 people
3 cups basmati rice
1 medium onion, julienned
½ head of cauliflower, chopped
3 medium carrots, sliced into rounds
5 ounces frozen peas (½ bag)
10 green beans, cut into one inch pieces
1 cup coconut milk
¼ cup cashews
Spices:
4 cardamom
4 cloves
1 cinnamon stick
2 anise stars
2 bay leaves
1 ½ teaspoons salt
Steps:
1. In a bowl, soak 3 cups of basmati rice (immerse in water) for 30 minutes.
2. In a separate large pot (4 quart or larger), add 4 tablespoons of vegetable oil. Once the oil is hot, add 3. the cardamom, clove, cinnamon stick, anise stars, bay leaves, and cashews.
4. Add onion and sauté with spices on medium heat until onions are translucent, stirring frequently, about 5 minutes.
6. Add ½ teaspoon salt and the cauliflower, carrots, peas, and green beans. Sauté for 5 minutes on medium heat, stirring frequently.
7. Drain all the water from the rice using a strainer. Add the rice and 1 teaspoon of salt to vegetables and cook for 5 minutes, stirring gently.
8. Add 1 cup of coconut milk and 4 cups of water. Bring to a boil, then cover and simmer on low heat for 20 minutes until rice is cooked.