vegetable pulao

this is a wonderful rice dish that can be served as an accompaniment to vegetable, meat, or fish curry and a dry curry like cabbage thoran.
this recipe is for 4 people or so, but can easily be doubled.

vegetable pulao

2 tbsp ghee
1/2 tsp salt, (more to taste)
small handful cashews
small handful raisins, (preferably white)
1 c. long grain basmati rice, (white, washed and drained)
small handful of diced green beans
1 diced carrot
1 diced onion
1/3 c. diced green cabbage

2 1/4 c. water
3 cloves
5 green cardamom pods
1 inch piece of cinnamon
5 black pepper pods
2 start anise

heat the ghee in a large pot and add the onion and salt.
when the onion is half cooked add the cashews and raisins.
when the raisins become puffed up add the green beans and sautee for 2 minutes.
add the cabbage and carrots and sautee for another 2 minutes
stir in the rice. sautee the rice for 8 minutes or so, until it just begins to have a golden color.

in this time you should also boil the water in a separate pot with all your spices.

when the rice is slightly golden add the boiling water and spices. bring rice to a boil then cover and turn down to a very low heat to steam. i am not a genius when it comes to cooking rice--actually i am lazy and i usually use my rice cooker. in this instance i think it should take 15-20 minutes to steam. i am sure when i try this on my own it will involve a little anxiety and plenty of trial and error. perhaps you are a person with more rice instinct than i.
good luck and enjoy!