1 cup of basmati rice
2 cups of water
1 T Canola oil
2 inch cinnamon stick
4 whole cloves
4 cardamom pods
1 bay leaf
1/4 tsp of turmeric
1/2 tsp of salt
1 1/2 cups of grated carrots and peas

Measure and set the rice aside.  In a 4-quart pan place oil over a medium flame.  Heat oil and add the cinnamon, clove, cardamom and bay leaf.  Fry the spices in the oil for a few minutes and then add the water.  Bring the water to a boil and add the rice, turmeric and salt.  Mix and cover; let simmer for twenty minutes.  While the rice is cooking, quickly steam your veggies for 2 to 4 minutes.  When the rice is done add your veggies.  This is perfect with a grilled or pan seared chicken breast.

from Brian Britten, PFC Kitchen Manager