1 onion, sliced very thin and fried on medium-high heat with 2 tsp oil until quite crispy. Set aside.
1½ cups basmati rice, soaked for about half an hour, then drained
1 tbsp ginger-garlic paste
½ cauliflower, separated into florets
2 medium carrots, cut into 1-inch pieces
3 small potatoes, cut into a 1-inch dice
4 green cardamom pods
2 cinnamon sticks, about 1-inch each
1 recipe tofu yogurt -- blend half a block of firm tofu with ½ cup soymilk and juice of half a lemon.
½ cup chopped mint leaves
½ cup chopped coriander leaves
2 green chilies, slit down the middle
1 tbsp cumin seeds
½ cup cashewnuts, chopped
¼ cup raisins
A generous pinch of saffron, soaked in ½ cup of warm water for about 30 minutes
1 tbsp canola or other vegetable oil
Salt to taste
Heat 2 cups of water and add to it some salt.
When the water comes to a boil, add the rice. Bring the rice back to a boil, lower the heat, and cook about 4-5 minutes or until all the water is absorbed. Be careful not to let the rice stick to the bottom of the saucepan. You want the rice to be mostly -- not all the way-- cooked. Set aside.
Heat the oil
Add to it the cardamom, cinnamon and cloves and saute for a few seconds. Add the cumin seeds and the ginger-garlic paste and then the veggies-- potatoes, carrots and cauliflower florets.
Saute the veggies for about five minutes, stirring frequently, so they take on a golden-brown sheen.