Vegetable biryani

Yield: 1 Servings

Measure Ingredient
1½ cup Basmati Rice
1 tablespoon Oil -- or ghee
1 large Pinch Saffron-optional
1 pinch Turmeric
½ teaspoon Salt
2¼ cup Hot Water Onion Mixture-----
1 cup Chopped Onion
2 tablespoons Oil -- or ghee
1 teaspoon Fresh Ginger Root -- peeled
& grated
1½ teaspoon Cumin
1½ teaspoon Coriander
½ teaspoon Cinnamon
1 pinch Cayenne Vegetables-----
½ cup Water
1 Carrot -- diced
2 cups Cauliflower -- florets
(small)
1 Green Pepper -- diced
1 Tomato -- diced
½ cup Peas
⅓ cup Raisins
¾ cup Chickpeas
⅓ cup Cashew Pieces -- unsalted
Salt -- to taste

In a saucepan, saute the rice briefly in one tablespoon oil, stirring to coat each kernel. Crumble in the saffron. Add the turmeric, salt, and the hot water. Bring the rice to a boil, cover the pan, and reduce the heat. Simmer for 20 minutes.

While the rice is cooking, saute the onions in the oil for 5 minutes.

Mix in the ginger, cumin, coriander, cinnamon, and cayenne. Add ½ cup water, the carrot and cauliflower. Cover the pan and cook on low heat for 3-4 minutes. Stir in the pepper, tomato, peas, raisins, chick peas, and cashews. Continue to simmer until the vegetables are barely tender. Add salt to taste.

Mix vegetables with cooked riced. Place all in a 2-quart casserole, cover, and bake at 350 for 30 minutes.

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