Years ago we tried a fragrant rice dish made by our friend Rohini. It was quite spicy and had a beautiful presentation. We recently made the dish using Mahavira's Feast in place of the whole spices in Rohini’s recipe. Fresh vegetables are best, but frozen will do fine.
1 TBL ghee or olive oil
1/2 cup onion, chopped
1-2 tsp Mahavira’s feast
2 garlic cloves, minced
1 TBL ginger grated
3 green onions, whites and greens separated and diced.
1 ½ cups mixed vegetables cut into 1/4″ dice (carrots, celery, peppers, peas, etc.)
1 cup basmati rice, washed well and drained.
1 tsp salt (or to taste)
1 1/3 cups vegetable stock or water
Toasted almonds or cashews
2 TBL chopped fresh cilantro
Heat up pot on medium heat, add olive oil or ghee.
Add onion and cook slowly for 5 minutes or until soft.
Add Mahavira’s Feast spice and cook for two minutes.
Add ginger and garlic and cook for two minutes
Add white parts of green onions, cooks for 2 minutes.
Add vegetables and cook for a few minutes.
Add rice and mix well.
Add stock or water. Bring to a boil. Cover and lower heat. Simmer for 15 to 20 minutes or until liquid is absorbed.
Let rice rest for 5 minutes. Fluff with a fork and serve.
Garnish with nuts and cilantro and green parts of green onions.