Perfumed with coriander and cardamom, sweetened with plumped currants or raisins and packed with a variety of vegetables, rice just doesn’t get any better than this. I topped it off with Roasted Garbanzo Beans, but you could substitute them for toasted slivered almonds, which would be equally delicious.
2 cups (480 ml) basmati rice
1 tsp (5 ml) cumin seeds
1 tsp (5 ml) coriander seeds
Seeds from 10 cardamom pods
1 tsp (5 ml) ground turmeric
2 Tbsp (30 ml) vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
1 Tbsp (15 ml) grated ginger
2 cups (480 ml) cauliflower florets
1 cup (240 ml) sliced carrots
4 cup (960 ml) water
1/2 cup (12 ml) currants or golden raisins
1 cinnamon stick
Salt to taste
1 cup (240 ml) peas, thawed if frozen
1/2 cup (120 ml) roasted garbanzo beans or toasted slivered almonds
Wash the rice, drain it well and set aside.
Place the cumin, coriander and cardamom seeds into your spice blender and grind until fine. Place into a small bowl and add the turmeric. Set aside.
Heat the oil or butter in a large saucepan over high heat. When hot add the onion, reduce the heat to medium and cook, stirring occasionally until onion softens, about 3 to 4 minutes. Add the garlic, ginger and spice mixture and cook, stirring constantly for another minute, or until the spices are aromatic.
Add the cauliflower and carrots and stir for another 30 seconds or so.
Add the rice, water, currants (or raisins), cinnamon stick and the salt and stir well. Increase the heat to medium high and bring the mixture to a boil. Place it over very low heat, cover and let it cook for 20 minutes. Uncover and fluff the rice with a fork. Remove and discard the cinnamon stick. Stir in the peas. Cover the pot again, remove it from the heat and let it sit for 5 to 10 minutes.
Place the rice in a serving bowl, top with the garbanzo beans or almonds and serve immediately.
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