Hot curried rice

Yield: 4 Servings

Ingredients:

1/4 c Ghee
2 md Yellow onions thinly -- sliced
3/4 ts Ginger thinly sliced
3 ea Green chiles seeded & -- halved
1 ea Bay leaf
2 c Mixed vegetables cut into -- bite-sized pieces
2 c Basmati rice
1/2 ts Turmeric
1/2 ts Cayenne
1/2 ts Garam masala
1 1/4 ts Cumin ground
1 1/4 ts Coriander ground
2 ts Salt
3 c Vegetable stock

Instructions:

Heat ghee in a large pot & fry onionns until they are lightly browned. Add ginger chiles bay leaf & vegetables & cook stirring for about 2 minutes. Add the rice turmeric cayenne garam masala cumin coriander & salt. Stir in the stock & bring to a boil allow to boil hard for 2 minutes. Reduce heat & simmer for 12 to 15 minutes. Remove from heat & let stand for 10 minutes. Fluff rice with a fork & serve. Pranati Sen Gupta The Art of Indian Cuisine