1 c. long grain rice, wash & soak 1/2 hour before cooking
1/3 c. mixed vegetables
1 tsp. salt
1 sm. onion, thinly sliced
2 c. water
1/4 c. oil
1/2 tsp. caraway seeds

Brown onion. Add vegetables, salt and caraway seeds and fry for 2 to 3 minutes. Add water and cook over high heat until the steam comes out. Reduce heat to very low and tightly cover the pot. Let the rice steam for 10 to 15 minutes. Serve with any type of curry.