KORMA CHAWAL (CURRIED RICE) - INDIAN

Ingredients:

* 4 tablespoons (60 gm) butter
* 2 onions, sliced thin
* 1 piece fresh ginger, size of walnut, minced
* 3 fresh green chilies, seeded and quartered
* 1 bay leaf
* 2 cups fresh vegetables in season, diced, or substitute 2 packages of
frozen mixed vegetables if absolutely necessary
* 2 cups long-grain rice

Dry Masala:

* 2 teaspoons salt
* 2 teaspoons ground coriander*
* 1-1/2 teaspoons ground cumin*
* 1 teaspoon garam masala (optional)*
* 1/2 teaspoon red chili powder*
* 1/2 teaspoon turmeric*
* 3 cups chicken stock
* 2 tablespoons coriander leaves for garnish

Method:
* In a wok or heavy skillet, heat the butter, and add the
onions. Stir-fry slowly until onions begin to turn
brown, but are not scorched. Add the ginger, the
chilies, bay leaf and vegetables and stir-fry 2 minutes.
Add the rice and stir constantly until the rice begins
to glisten, about 2 minutes.
* Stir in the dry masala. Add the stock and bring to full
boil. Cover and simmer for 15 minutes.
* Remove pot from heat and let stand 10 minutes, being
sure not to lift the cover. Then gently fluff rice with
a fork, lifting from the bottom.
* Garnish with coriander leaves and serve (serves 4-6
people).