VEGGIE PILAF

• Serves: 4-6

• Prep Time: 10 minutes

• Cooking Time: 40 minutes

INGREDIENTS

• 3 tbsp sunflower oil

• 1 chopped onion

• 1 green chilli slit in half

• 1 1/2 tsp whole cumin

• 2 cardamom pods slit

• 2 cinnamon sticks

• 2 whole cloves

• 1 roma tomato diced

• 3 medium potatoes cut into 1 inch cubes

• 1/2 tsp ground cumin

• 2 tsp garlic paste

• 1 1/2 cup frozen mixed vegetables

• 2 1/2 tsp sea salt

• 2 cups washed and soaked basmati rice

• 3 cups water

INSTRUCTIONS

Preheat oven to 350 degrees.  In a medium  sized pot, heat oil  on medium to high heat and add chopped onion.  Once the onions are golden brown and fragrant, add the green chilli and cumin seeds;  making sure not to burn the onions,  add cardamom, cinnamon sticks and cloves;  then add potatoes and keep stirring the mixture making sure the onions don't burn. Add  diced tomatoes, garlic, ground cumin, ground coriander and salt. Stir mixture until potatoes are semi done.

Add water and once boiled, add rinsed and drained rice and frozen vegetables.  Let boil until you see holes at the top. Cover and let it cook in a preheated oven at 350 degrees for 20 minutes until rice is cooked through.

You can serve pilaf with the spicy corn (recipe on my blog) and add kachumber ( a simple Indian refreshing side salad)

Enjoy!