Vegetable Biryani

Name: Vegetable Biryani
Ingredients: 1 1/2 cups basmati rice; 1 tablespoon vegetable oil or ghee; 1 pinch saffron threads optional; 1 pinch turmeric; 1/2 teaspoon salt; 2 1/4 cups water hot; 1 cup onions chopped; 2 tablespoons vegetable oil or ghee; 1 teaspoon ginger root peeled and grated; 1 1/2 teaspoons cumin; 1 1/2 teaspoons coriander; 1/2 teaspoon cinnamon; 1 pinch cayenne pepper; 1/2 cup water; 1 each carrots diced; 2 cups cauliflower florets florets; 1 each green bell peppers diced; 1 each tomatoes diced; 1/2 cup green peas; 13 cup raisins, seedless; 3/4 cup chickpeas (garbanzo beans); 13 cup cashew nuts in pieces, unsalted; 1 x salt to taste

23 ingredients

14 steps

Ingredients

1 1/2 cups basmati rice
1 tablespoon vegetable oil or ghee
1 pinch saffron threads optional
1 pinch turmeric
1/2 teaspoon salt
2 1/4 cups water hot
1 cup onions chopped
2 tablespoons vegetable oil or ghee
1 teaspoon ginger root peeled and grated
1 1/2 teaspoons cumin
1 1/2 teaspoons coriander
1/2 teaspoon cinnamon
1 pinch cayenne pepper
1/2 cup water
1 each carrots diced
2 cups cauliflower florets florets
1 each green bell peppers diced
1 each tomatoes diced
1/2 cup green peas
13 cup raisins, seedless
3/4 cup chickpeas (garbanzo beans)
13 cup cashew nuts in pieces, unsalted
1 x salt to taste

Directions

1

In a saucepan, saute the rice briefly in one tablespoon oil, stirring to coat each kernel.
2

Crumble in the saffron.
3

Add the turmeric, salt, and the hot water.
4

Bring the rice to a boil, cover the pan, and reduce the heat.
5

Simmer for 20 minutes.
6

While the rice is cooking, saute the onions in the oil for 5 minutes.
7

Mix in the ginger, cumin, coriander, cinnamon, and cayenne.
8

Add 1/2 cup water, the carrot and cauliflower.
9

Cover the pan and cook on low heat for 3 to 4 minutes.
10

Stir in the pepper, tomato, peas, raisins, chick peas, and cashews.
11

Continue to simmer until the vegetables are barely tender.
12

Add salt to taste.
13

Mix vegetables with cooked riced.
14

Place all in a 2-quart casserole, cover, and bake at 350F (180C) for 30 minutes.