Stephen Ceideburg 2 c Basmati rice

8 oz Paneer (see recipe)

4 tb Light vegetable oil

1/2 c Cauliflower florets

1 c Diagonally sliced carrots

1 c Chopped red or green bell

-pepper 2 tb Cashew halves

2 tb Raisins

2 Bay leaves

1 Inch piece cinnamon stick

8 Whole cloves

1/2 ts Black peppercorns

3 c Water

3/4 c Canned tomato sauce

2 ts Salt

In the traditional version of this dish, the rice, paneer and vegetables all cook together. I like the vegetables to remain crunchy, however, so I cook them separately, then stir them into the rice toward the end of its cooking time. Serve this subtle pilaf lamb chops or spicy stews. Wash rice thoroughly. Place in a bowl, cover with water and let soak 15 minutes. Drain. Cut paneer into cubes. Brush with 1/2 tablespoon of the oil and broil 2 minutes per side. Set aside. Heat remaining oil in a Dutch oven over medium high heat. Add cauliflower, carrots and peppers. Stir-fry for 5 minutes, or until edges of peppers start to brown. Remove with slotted spoon and set aside. Reduce heat to medium. Add cashews and fry until light golden; remove and set aside. Add raisins and fry until plump; remove. Add whole spices to the pan. Stir and cook 1 minute. Add rice, increase heat to medium-high, and stir fry until rice is well coated with oil and begins to glisten, about 5 minutes. Add water, tomato sauce and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 12 minutes. Uncover and gently stir in vegetables and paneer, Cover and cook 5 minutes longer. Remove from heat and let stand, covered, for 10 minutes, Fluff rice gently with a fork and transfer to a serving dish. Garnish with fried raisins and cashews. PER SERVING: 365 calories, 11 g protein, 46 g carbohydrate, 15 g fat (6 g saturated), cholesterol (not available), 716 mg sodium, 2 g fiber. From an article by Laxmi Hiremath from the San Francisco Chronicle, 9/1/93.