Serves 4 to 5
This versatile dish is ideal for late spring or early summer. It’s also a delicious dish that cooks quickly, at the end of a long day.
2 cups basmati rice
1/2 cup zucchini, chopped
1/2 cup green beans, chopped
1/2 cup fresh peas (carrots, potatoes, cauliflower, or broccoli may be substituted according to constitution)
1/2 tsp cumin seeds
1/2 tsp black mustard seeds
1/4 tsp turmeric
1 pinch asafoetida (hing)
2 pinches salt
12 – 14 cloves, whole
1 inch piece of fresh ginger, peeled and diced fine
2 cinnamon sticks, broken into small pieces
6 – 10 bay leaves
10 cardamom pods, whole
1 pinch cayenne
3 cloves garlic, chopped fine
1/2 cup ghee
1 Tbs coconut, shredded
1/2 cup cilantro, fresh, chopped (divided use)
Wash the rice two times. Wash and chop vegetables.
Put the chopped ginger and ¼ cup of the cilantro in a blender with coconut and ½ cup of water. Blend until liquid.
Heat the ghee in a 3-quart saucepan and add the mustard seeds, cumin seeds, turmeric, and hing, and cook until the mustard seeds pop. Then add the cloves, bay leaves, cardamom, and cinnamon. Heat until the spices are fragrant then pour in the blended mixture. Add the garlic and salt, and then cook until the garlic browns slightly. Stir in the vegetables and rice, mixing thoroughly. Add cayenne. Pour in 5 cups of water and bring to a boil. Turn down the heat to a simmer and cover loosely.
Cook until the vegetables are tender and the rice is cooked, about 18 to 20 minutes. Turn this out into a serving dish and squeeze fresh lime juice over it. Sprinkle chopped cilantro and coconut over the top before serving.