Serves 6 to 8
This pilau is a rather elaborate and satisfying dish and makes a nice meal when served with yogurt or raita, an assortment of chutneys, some chapatis, and fresh fruit. With the addition of dal and a vegetable curry, the meal becomes a feast.
• 5 Tbs. butter or Ghee
• 2 large onions, chopped
• 2 bay leaves, crushed
• ½ tsp. ground cloves
• ½ tsp. cinnamon
• 1 tsp. peeled and grated or minced fresh ginger
• ½ cup potato, cut in small dice
• ½ cup cauliflower, coarsely chopped
• ½ cup shelled fresh peas
• ½ cup carrots, cut in small dice
• ½ cup green beans, cut in ½-inch pieces
• ½ cup summer squash, cut in small dice
• ½ cup green bell pepper, cut in small dice
• 2½ cups long-grain white rice
• ½ to ¾ tsp. crushed saffron threads
• 5 cups water
• 2 tsp. salt
• ½ to ⅓ cup coarsely chopped cashews
• ½ to ⅓ cup raisins
1. Heat the butter or ghee in a large pot and sauté the onions and bay leaves in it until the onions begin to color. Add the cloves, cinnamon, and ginger and stir over medium heat for a minute, then add all the prepared vegetables, the rice, and the saffron. Toss over medium heat for about 5 minutes, then add the water and salt. Bring the water to a boil, turn the heat down to low, cover the pot tightly, and cook for 25 to 30 minutes. All the water should be absorbed.
2. Add the cashews and raisins and mix everything together by gently lifting and tossing with wooden spoons. Spoon the mixture into a large, well-buttered casserole, cover, and bake in a preheated oven at 350 degrees for about 20 minutes. Serve the pilau steaming hot from the casserole.
