Vegetable Biryani - Healthwell

Recipe Ingredients

2 teaspoons	10ml	Vegetable oil
1/2 teaspoon	2.5ml	Poppy seeds
1/2 teaspoon	2.5ml	Mustard seeds - (preferably black)
1/8 teaspoon	0.6ml	Cayenne - (to 1/4), to taste
3/4 teaspoon	3.8ml	Garam masala - (a spice blend)
3/4 teaspoon	3.8ml	Coriander
2 teaspoons	10ml	Turmeric
1/2		Cauliflower - cut into flowerets
2		Zucchini - cut into 1" slices (small)
2		Potatoes - cut into lg cubes
1/2		Eggplant - cut into 1" cubes (large)
1		Red pepper - diced
1 cup	62g / 2.2oz	Sliced onion
1/2 cup	118ml	Water
1 1/2 cups	355ml	Tomato puree
1/2 teaspoon	2.5ml	Salt
2 cups	320g / 11oz	Cooked basmati rice - divided
1/2 cup	46g / 1.6oz	Chopped toasted almonds
1/2 cup	80g / 2.8oz	Raisins

Recipe Instructions

The crowning glory of India's rice dishes is the Biryani. Some of the rice in this colorful dish will turn yellow, while some will be white.

Prep Time: 25 Minutes Cooking Time: 40 Minutes

1. Heat oil in a large Dutch oven. Add poppy and mustard seeds and cook over medium-low heat until seeds start to pop. Reduce heat to low and stir in remaining spices. Cook for 1 minute.

2. Increase heat to medium-high and add vegetables. Stir-fry for 2 minutes. Add water, tomato puree and salt. Cover and cook over low heat until vegetables are almost tender, about 10­15 minutes. Remove from heat. Add 1 cup rice; mix.

3. Preheat oven to 350º. Spray a 9x13-inch baking dish with nonstick spray.

4. Spread the vegetable and rice mixture in baking pan, then top with remaining rice. Sprinkle with nuts and raisins. Cover with foil; bake 30 minutes.

Source:
www.healthwell.com

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