Indian Vegetable Pulao (Vegetable Basmati Rice)

½ t. mustard seeds
10 whole cloves
2 cinnamon sticks
1 cup cauliflower cut into tiny florets (optional)
1 cup chopped organic carrots
½ cup frozen organic peas
2 cups basmati rice, soaked in water for 30 minutes, then rinsed well in a fine-mesh strainer with cold water and drained well
1 t. salt (or more to taste)
3 cups of water

NOTE: You can use 2 1/2 cups of frozen mixed veggies instead of the cauliflower, carrots, and peas.

Heat a large saucepan on medium high heat. Add mustard seeds, cloves, and cinnamon sticks. Dry fry for 1 minute. Add rice and the vegetables, stir and cook for 3 minutes. Add salt and water and bring to a boil. Cover pot and simmer on low heat for 15-20 minutes. Check after about 10 minutes to see if more water needs to be added. Only add a tiny bit if needed. Rice should be separated and fluff easily with a fork when done. Add additional salt if needed. Remove the cloves (count them!) and cinnamon sticks when transferring to a serving dish.