2 c. long grain rice
4 c. water
1 c. green peas
1/2 c. chopped carrot
1/2 c. corn
Other vegetables as desired
4 tsp. butter
1/2 tsp. whole cumin
6 whole cloves
1 stick cinnamon (break into 4 pieces)
6 bay leaves
1/2 tsp. curry powder
1 1/2 tsp. salt

Soak rice in 4 cups of water for 30 minutes. Heat butter on medium heat until melted. (Do not let it burn, i.e., smoke.) Add cloves, bay leaves, cinnamon and cumin. Stir for 1 minute and add vegetables and saute for 5 minutes. Add curry powder, salt and mix.

Add rice (which has been soaking in water) along with the water. Bring to boil, lower the heat, place a lid and let it simmer for about 25 minutes or until all the water has evaporated. Keep covered until serving.

Transfer from the pot to the serving dish and break up rice clumps (if any). Garnish with roasted pieces of cashews, almonds and raisins.