VEGETABLE BIRYANI

      Title: VEGETABLE BIRYANI
  Categories: Pulses and, Vegetables, Vegetarian
       Yield: 1 Servings
  
   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 ts 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.
[ add our full cookbook to your website ] [ Search The Cookbook ]