Vegetable Biryani - 2

Recipe Ingredients

1 1/2 cups	240g / 8.5oz	Basmati rice
1 tablespoon	15ml	Oil - or ghee
1 tablespoon	15ml	Pinch saffron - optional (large)
1		Turmeric
1/2 teaspoon	2.5ml	Salt
2 1/4 cups	533ml	Hot water
		Onion Mixture
1 cup	62g / 2.2oz	Chopped onion
2 tablespoons	30ml	Oil - or ghee
1 teaspoon	5ml	Fresh ginger root - peeled & grated
1 1/2 teaspoons	7.5ml	Cumin
1 1/2 teaspoons	7.5ml	Coriander
1/2 teaspoon	2.5ml	Cinnamon
1		Cayenne
		Vegetables
1/2 cup	118ml	Water
1		Carrot - diced
2 cups	292g / 10oz	Cauliflower - florets (small)
1		Green pepper - diced
1		Tomato - diced
1/2 cup	118ml	Peas
1/3 cup	53g / 1.9oz	Raisins
3/4 cup	177ml	Chickpeas
1/3 cup	78ml	Cashew pieces - unsalted
		Salt - to taste

Recipe Instructions

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 1/2 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.

Source:
Parents magazine 5/97

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