Vegetable biryani

 
                             VEGETABLE BIRYANI
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Vegetables                       Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2   c            Basmati Rice
    1       tb           Oil -- or ghee
    1       lg           Pinch Saffron-optional
    1       pn           Turmeric
      1/2   ts           Salt
    2 1/4   c            Hot Water
                         -Onion Mixture-----
    1       c            Chopped Onion
    2       tb           Oil -- or ghee
    1       t            Fresh Ginger Root -- peeled
                         & grated
    1 1/2   ts           Cumin
    1 1/2   ts           Coriander
      1/2   ts           Cinnamon
    1       pn           Cayenne
                         -Vegetables-----
      1/2   c            Water
    1                    Carrot -- diced
    2       c            Cauliflower -- florets
                         (small)
    1                    Green Pepper -- diced
    1                    Tomato -- diced
      1/2   c            Peas
      1/3   c            Raisins
      3/4   c            Chickpeas
      1/3   c            Cashew Pieces -- unsalted
                         Salt -- to taste
 
   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.
   
   Recipe By     :
  
 
 
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