2 cups basmati rice (preferably brown)
2 ½ cups cauliflower florets
1 ½ cups carrots, diced
1 cup fresh or frozen green peas
½ teaspoon saffron threads
4 tablespoons rose water
½ cup plain, nonfat yogurt
2 tablespoons vegetable oil
1 cup onions, sliced
4 garlic cloves, minced
2 tablespoons fresh ginger, grated
1 teaspoon cumin seeds
10 cardamom pods
1 cinnamon stick
2 bay leaves
1 cup tomato sauce
¼ cup raisins
Salt, to taste
1 teaspoon turmeric powder
1 teaspoon coriander powder
Fresh cilantro, for garnishing
Recipe and photo courtesy of Al Wadi Al Akhdar [1].
Links
[1] http://www.alwadi-alakhdar.com