Vegetable Biryani

Directions

1. 1
   Preheat the oven to 350F.
2. 2
   Combine the saffron and milk in a small bowl; set aside.
3. 3
   Place the rice in a medium saucepan with 1 1/2 cups cold water.
4. 4
   Bring to a boil over high heat, stir once, then reduce heat to low.
5. 5
   Cover and simmer until the rice has absorbed all the water, about 20 minutes.
6. 6
   Meanwhile, heat 2 tablespoons oil in a large saute pan over medium-high heat.
7. 7
   Add the onions; cook, stirring, until golden brown and slightly crisp, about 10 minutes.
8. 8
   Remove half the onions from the pan, and reserve.
9. 9
   Add the remaining tablespoon oil along with the spices, ginger, garlic, and tomatoes.
10. 10
    Cook, stirring, until fragrant, about 2 minutes.
11. 11
    Pour 1 cup water into the pan; bring to a simmer over medium-low heat.
12. 12
    Add the green beans, cauliflower, carrots, chickpeas, and salt; reduce heat to a simmer, and cover the pan.
13. 13
    Cook until the vegetables are crisp-tender, about 10 minutes.
14. 14
    Add the peas, and cook until bright green, about 2 minutes.
15. 15
    Remove the pan from the heat.
16. 16
    Place one-third of the rice in a 3 1/2-quart heavy-bottomed casserole or baking dish with a tight-fitting lid.
17. 17
    Drizzle half the saffron milk over the rice.
18. 18
    Using a slotted spoon, transfer half the vegetable mixture to the casserole, leaving the liquid behind.
19. 19
    Place another third of the rice on top; drizzle with the remaining saffron milk.
20. 20
    Repeat with the remaining vegetables and rice.
21. 21
    Spread the reserved onions over the top; sprinkle with cashews.
22. 22
    Cover, and bake until the casserole is heated through and aromatic, about 30 minutes.
23. 23
    Remove from the oven; let cool slightly before serving.
24. 24
    (Per serving)
25. 25
    Calories: 430
26. 26
    Fat: 14g
27. 27
    Cholesterol: 0mg
28. 28
    Carbohydrate: 67g
29. 29
    Sodium: 516mg
30. 30
    Protein: 12g
31. 31
    Fiber: 8g