Recipe#11800

Title: Biryani 04

From: sweber@ix.netcom.com (Sharon Raghavachary) 
 Newsgroups: rec.food.recipes 
 Subject: Vegetable Biryani 
 Date: 7 Oct 1996 13:47:07 -0600 
 Message-ID: <52q1co$2s3@dfw-ixnews11.ix.netcom.com> 

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
 1 C Onion -- Chopped
 2 Tb Oil -- or ghee
 1 T Fresh Ginger Root -- Peeled And Grated
 1 1/2   Ts Cumin
 1 1/2   Ts Coriander
 1/2   Ts Cinnamon
 1 Pn Cayenne
 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.