Vegetable Biryani - Kabob-N-Curry

Recipe Ingredients

2 cups	320g / 11oz	Basmati rice - (soaked in water for 30 min.)
2/3 cup	157ml	Vegetable oil
		Salt - to taste
2 teaspoons	10ml	Garam masala powder
2 teaspoons	10ml	Cumin seeds
2 tablespoons	30ml	Whole cashews
1 tablespoon	15ml	Ginger paste
1 tablespoon	15ml	Garlic paste
1 teaspoon	5ml	Red chili powder
1/2 cup	31g / 1.1oz	Onions
1 cup	237ml	Yogurt
1 teaspoon	5ml	Saffron
2 tablespoons	30ml	Warm milk
2 tablespoons	30ml	Lemon juice
1 1/2 tablespoons	22ml	Fresh mint - cleaned and chopped
1 1/2 tablespoons	22ml	Fresh cilantro - cleaned and chopped

Recipe Instructions

Preheat the oven to 350 degrees. Drain the water from the soaked rice and add 3-1/2 c. of fresh water. Bring the rice to a boil and add half of the garam masala powder, salt and half the cumin seeds. Cook the rice until it is almost done. Drain the water if there is any left.

Heat the oil in a pan. Add cumin seeds and saute until it begins to crackle. Add onions and saute until golden brown. Add ginger paste, garlic paste and the red chili powder. Stir for 15 seconds. Add 3/4 c. water and yogurt. Now add lemon juice, milk and the rest of the garam masala. Adjust the seasonings, if desired. In a pot which can be tightly covered, put one layer of rice, and some milk with saffron and mint with cashews. Then sprinkle some more of the saffron milk and mint and cashews. Make three layers and put a tight lid. Put the sealed pot in a preheated oven for 20 minutes. Before serving, open the lid and sprinkle some cilantro.

Source:
Kabob-n-Curry

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