Indian Rice Pilaf

By Hklbrries

Ingredients

• 2 cups uncooked long-grain rice
• 4 tbsp vegetable oil
• 1/2 tsp cumin seeds
• 1 (2-inch) piece stick cinnamon
• 2 whole cloves
• 1 whole cardamom seed
• 1 (10 ounce) package frozen peas and carrots
• 1 quart cold water
• 2 to 3 tsp salt
• 2 to 3 tsp curry powder
• Pinch turmeric
• 1/4 cup salted cashew nuts, broken into pieces

Preparation

Step 1

Cover rice with cold water; let stand for 30 minutes. Heat oil in a large saucepan. Add cumin seeds, cinnamon, cloves and cardamom; heat until cumin seeds start popping. Add frozen vegetables; stir constantly over medium heat for 10 minutes. Drain rice; add to saucepan. Cook over medium heat for 7 minutes, stirring frequently.

Add water and salt; bring to boiling. Remove from heat. Stir in curry powder, turmeric and nuts.

Turn rice mixture into a 10-cup casserole; cover. Bake in a moderate (375 F) oven for 35 to 40 minutes or until rice is tender. Garnish with a generous sprinkling of additional cashews, if you wish.