This exotic dish made from everyday ingredients will be appreciated by vegetarians and meat-eaters alike. It is extremely low in fat, but packed full of exciting flavours.
ingredients
serves 4 - 6
1 cup long grain rice
2 whole cloves
seeds of 2 cardamom pods
3/4 pint scant 2 cups vegetable stock
2 garlic cloves
1 small onion, roughly chopped
1 tsp cumin seeds
1 tsp ground cilantro
1/2 tsp ground turmeric
1/2 tsp chilli powder
1 large potato, peeled and cut into 1 inch. cubes
2 carrots, sliced
1/2 cauliflower, broken into florets
3/8 cup French beans, cut into 1 inch. lengths
2 tbsp chopped fresh cilantro
2 tbsp lime juice
salt and black pepper
sprig of fresh cilantro, to garnish
method
1. Put the rice, cloves and cardamom seeds into a large, heavy-based saucepan. Pour over the stock and bring to the boil.
2. Reduce the heat, cover and simmer for 20 minutes, or until all the stock has been absorbed.
3. Meanwhile put the garlic cloves, onion, cumin seeds, cilantro, turmeric, chilli powder and seasoning into a blender or coffee grinder together with 2 tbsp water. Blend to a smooth paste.
4. Preheat the oven to 180°C (350°F). Spoon the spicy paste into a flameproof casserole and cook over a low heat for 2 minutes, stirring occasionally.
5. Add the potato, carrots, cauliflower florets, beans and 6 tbsp water. Cover and cook over a low heat for a further 12 minutes, stirring occasionally. Add the chopped cilantro.
6. Remove the cloves and spoon the rice over the vegetables. Sprinkle over the lime juice. Cover and cook in the oven for 25 minutes, or until the vegetables are tender.
Fluff up the rice with a fork before serving and garnish with a sprig of fresh cilantro.
