Ingredients

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2 cup Basmati rice
8 oz Paneer (see recipe)
4 tbl Light vegetable oil
1/2 cup Cauliflower florets
1 cup Diagonally sliced carrots
1 cup Chopped red or green bell pepper
2 tbl Cashew halves
2 tbl Raisins
2 x Bay leaves
1 x Inch piece cinnamon stick
8 whl cloves
1/2 tsp Black peppercorns
3 cup Water
3/4 cup Canned tomato sauce
2 tsp Salt

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Method :

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* 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.