Jeera vegetable Rice recipe
2 to 3 tablespoons ghee
1 stick cinnamon, coarsely ground
3 whole cloves, coarsely ground
3 cardamom pods
1 teaspoon cumin seeds
2 medium onions, chopped
salt to taste
1 cup basmati rice
1 teaspoon ground red chile (not chili powder)
10 fresh green beans, sliced in thin rounds
1 medium carrot, sliced in thin rounds
1/2 cup fresh or frozen peas
several sprigs cilantro, chopped (for garnish)
In a large saucepan, heat the clarified butter over medium-low
heat and sauté the ground cinnamon, cloves, and cardamom pods to release
Add the cumin seeds and onion and sauté until the onion is golden,
10 to 15 minutes.
Add salt, 2 cups of water, and rice to the skillet, tightly
cover, and bring to a boil.
Reduce heat and simmer until rice is tender, about 25
About 5 minutes before the rice is done, add the ground chile, green
beans, carrots, and peas and cook for 5 minutes.
Garnish with cilantro.