There are many ways to cook and serve a rice dish. This rice dish is unique because of all the different flavors that the spices give out during the cooking process. Try eating this dish without meat. If that is not possible, maybe stir fry some honey soy beef strips and place them on top of the chili vegetable rice.

Heat the oil and fry off the cummin, cardoman, turmeric, cinnamon, star anise, chili and bay leaf. Add the onion and fry until the onion is golden brown. Add the turmeric powder and rice and fry for about 3 minutes, stirring the whole time. Next add the vegetables, stock and seasoning. On a low heat, cook for about 15 minutes, or until the rice is soft. Run a fork through the rice and make sure that the rice is cooked before serving. Before you serve this chili rice dish, take out the whole herbs and spices.

½ cup of ghee (clarified butter)

½ teaspoon cummin

½ teaspoon cardoman

½ teaspoon turmeric

1 cinnamon stick

2 star anise

1 bay leaf

2 small birds eye chilis

2 cups long grain rice

½ cup capsicum, chopped

½ cup red onion, chopped

½ cup baby corn, halved

½ cup broccoli

½ cup garden peas

2 egg tomatoes

5 cups of vegetable or chicken stock

Sea salt and cracked pepper

Time to make 45 minutes Serves 4