Kashmiri Mixed Vegetable Rice Recipe

Ingredients:
Rice - 1 1/2 cups, cleaned, washed
Ghee - 4 tbsp
Cloves - 4
Black Cardamoms - 2, crushed
Cauliflower - 500 gms, Cut into florets
Potatoes - 250 gms, peeled, cut into 4 pieces
Green peas - 250 gms
Asafoetida - a pinch
Salt to Taste
Turmeric Powder - 1 tsp
Water - 3 cups
Ginger Powder - 1 tsp
Green Chillies - 2, Slit
Ginger - 1, fresh, 1/2 inch piece, julienned

Method:
1. Heat the oil in a heavy bottomed pot.
2. Add the cloves and black cardamoms, stir.
3. Add all the vegetables, asafoetida, salt and turmeric powder.
4. Stir for 1 minute.
5. Add the rice, water, ginger powder, green chillies and ginger.
6. Cook covered for 20 minutes, stirring occasionally.
7. When the water is almost absorbed, transfer the pot over a griddle.
8. Cook covered over a low flame for 5 to 7 minutes or until the rice is done.
9. Serve with yoghurt or pickle.