Instructions: Heat oil over high heat. Cook onions until golden. Stir in garlic, ginger and cilantro. Add the garam masala, coriander, cumin, cayenne, and salt.

Stir in the vegetables. Cover and cook until vegetables are tender-crisp.

Heat oil in another saucepan over high. Cook cardamom pods, peppercorns

(if using), cinnamon stick, and cumin, stirring, for about 30 seconds. Add the water and when it comes to a boil add the rice. Reduce heat and cook until all the water is absorbed.

Preheat oven to 300 F. Line a casserole with 1-inch layer of rice and top with a layer of cooked vegetables. Cover with rice and another layer of vegetables until all are used up. Cover and bake 10 - 15 minutes. (The rice can stay in the oven much longer if need be.)

Garnish and serve.

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