Ingredients (use vegan versions):

• Take 2 mugs full of enriched long-grain Dehradun basmati rice.
• Take 3 table spoons of olive,coconut or corn oil.
• Take 2 tea-spoons of salt, 8-10 whole cloves,a pinch of saffron,
• 1/2 a tablespoon of cummin(zeera) seeds,1teaspoon each of curry powder
• and Garam Masala and cinnamon sticks..

Directions:

The portion recommendations are for more than 3 people!

The cooking process: Prior to cooking, keep the rice portion well
soaked in a mixture of warm water, 1/4 glass of vegan white wine and some
lemon juice for at least 2 hrs. Then drain the liquid stuff and
prepare to fry the rice. Take a pan and fill it with amount of oil
prescribed above. Put the rice in the pan and fry it for the next 6
minutes.Then add the rest of the ingredients along with some
vegan wine,fresh lemon pealed, finely chopped green peppars and
coriander(dhania leaves) and keep on frying for another 5 minutes.
If you want you can also fry chopped cashews and almonds along with
rest of the stuff for some added richness in the taste.

Meanwhile, keep the oven hot at 350-400 degrees. In a deep dish
casserole transfer the fried rice along with almost 3.5 cups of hot
water. Cover the casserole with an aluminum foil and bake it in the
owen for 30-40 mnts. In order to check if the rice are done, you can
uncover the foil and check if all the water has dried . Present the
rice in an oval platter with fresh coriander and ginger sprinkled on
the top.

This dish can be relished with a host of curried or roasted or spicy
vegetables.

Serves:

Tags: Corn, Curry, Vegan, Vegetables