Cook rice until tender, then simmer mixed vegetables with spices and fold in the rice.

Steps

1. Cook rice until tender; drain.
2. Slice the onions, carrots, eggplant and green pepper; quarter the tomatoes; break cauliflower into small florets.
3. Heat some oil in a large iron pot; fry onion until light brown.
4. Add peas, carrots and tomatoes and simmer on low heat for 15 min.
5. Add the eggplant, green pepper, garam masala, saffron, chili powder, cloves and cinnamon.
6. Simmer for another 15 min. or until all vegetables are cooked.
7. Season with salt.
8. Add slivered almonds. Mix well.
9. Add cooked rice and mix well.
10. Cover and allow to sit a few minutes. If canned peas are used, add at the end of cooking. Good with fried fish, chicken or barbecued chicken.