---------- Recipe via Meal-Master (tm) v8.02
  Categories: Indian, Rice
       Yield: 8 servings
            Stephen Ceideburg
       2 c  Basmati rice
       8 oz Paneer (see recipe)
       4 tb Light vegetable oil
     1/2 c  Cauliflower florets
       1 c  Diagonally sliced carrots
       1 c  Chopped red or green bell
       2 tb Cashew halves
       2 tb Raisins
       2    Bay leaves
       1    Inch piece cinnamon stick
       8    Whole cloves
     1/2 ts Black peppercorns
       3 c  Water
     3/4 c  Canned tomato sauce
       2 ts Salt
   In the traditional version of this dish, the rice,
   paneer and vegetables all cook together. I like the
   vegetables to remain crunchy, however, so I cook them
   separately, then stir them into the rice toward the
   end of its cooking time. Serve this subtle pilaf lamb
   chops or spicy stews.
   Wash rice thoroughly. Place in a bowl, cover with
   water and let soak 15 minutes. Drain.
   Cut paneer into cubes. Brush with 1/2 tablespoon of
   the oil and broil 2 minutes per side. Set aside.
   Heat remaining oil in a Dutch oven over medium high
   heat. Add cauliflower, carrots and peppers.
   Stir-fry for 5 minutes, or until edges of peppers
   start to brown. Remove with slotted spoon and set
   Reduce heat to medium. Add cashews and fry until light
   golden; remove and set aside. Add raisins and fry
   until plump; remove.
   Add whole spices to the pan. Stir and cook 1 minute.
   Add rice, increase heat to medium-high, and stir fry
   until rice is well coated with oil and begins to
   glisten, about 5 minutes. Add water, tomato sauce and
   salt. Bring to a boil, then reduce heat to low, cover,
   and simmer for 12 minutes. Uncover and gently stir in
   vegetables and paneer,
   Cover and cook 5 minutes longer.
   Remove from heat and let stand, covered, for 10
   Fluff rice gently with a fork and transfer to a
   serving dish. Garnish with fried raisins and cashews.
   PER SERVING: 365 calories, 11 g protein, 46 g
   carbohydrate, 15 g fat (6 g saturated), cholesterol
   (not available), 716 mg sodium, 2 g fiber.
   From an article by Laxmi Hiremath from the San
   Francisco Chronicle, 9/1/93.