*  Exported from  MasterCook  *
                      Vegetable Pillao (Subsi Pillao)
 Recipe By     : Indian Cooking, Khalid Aziz
 Serving Size  : 6    Preparation Time :0:55
 Categories    : Rice
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      Oz            Basmati Rice
    6      Oz            Carrots
    1      Sm            Cauliflower
    4      Oz            Frozen Peas
    2      Oz            Ghee Or Cooking Oil
    1      Med           Onion
    6                    Cloves
    6                    Cardamom
    1      Stick         Cinnamon (2 Inches)
    2      Tsp           Cumin Seed
    1      Tsp           Garam Masala
    1      Tsp           Ground Coriander
    1      Tsp           Chili Powder
    1      Tsp           Black Pepper
    1      Pt            Vegetable Stock
    1 1/2  Tsp           Salt
 Heat the ghee or cooking oil in a large, heavy saucepan. Peel and thinly
 slice the onion and fry in the oil until it is soft. Now add the cloves,
 cardamoms, cinnamon and cumin seeds and cook for 2-3 minutes. Add the garam
 masala, coriander, chili powder and black pepper. Stir in well. Remove from
 the heat and put to one side.
 Wash the rice well and pick it over to remove any foreign bodies. Scrub the
 carrots and cut them into strips about 2 inches long by 1/4 inch thick.
 Remove the outer leaves from the cauliflower and cut into individual
 florets. Drain the rice and add to the spices, increasing the heat once
 again. Then add the carrots and cauliflower florets, stirring well to
 ensure the spice mixture is well dispersed with the vegetables. Pour in the
 vegetable stock and salt, bring to the boil and simmer for 10 minutes. Then
 add the frozen peas and continue to cook for a further 10 minutes until the
 rice is cooked through. The idea is that this dish is cooked sufficiently
 for the rice to be al dente, leaving the vegetables fairly crisp.
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