| Ingredients: |  |
| |
 |
|
|
1/2
teaspoon saffron threads |
|
|
|
|
|
1/2
teaspoon whole cumin seeds |
|
1/2
teaspoon ground cloves |
|
2
tablespoons garam masala
|
|
1
large potato, peeled and chopped |
|
1/2
cup cauliflower flowerets, chopped |
|
1/2
cup carrots, peeled and chopped |
|
1/2
cup green beans, cut into 1" pieces |
|
3 cups
water
|
| Directions: |
| |
| 1. | Place
Basmati rice in a large bowl then cover with water and soak for 30 minutes then
drain. |
| 2. |
In a
small bowl, combine saffron and milk and set aside. |
| 3. |
Spray
a large saucepan with lowfat cooking spray and heat to medium-high heat. |
| 4. |
Add
cumin seeds and cloves and sauté for 1 minute. |
| 5. |
Stir
in the chopped vegetables and stirfry for 4-5 minutes. |
| 6. |
Add
the rice and stirfry for 1 minute. |
| 7. |
Stir
in the water and garam masala. |
| 8. |
Bring
to a boil then reduce heat to medium, cover and simmer for 20 minutes or until
water is absorbed. |
| 9. |
Drizzle
with the saffron milk then serve. |
