Vegetable Biryani

This recipe was shared by my friend living in Canada.

Vegetable Biryani

A wonderful melange of vegetables and rice, this makes a superb vegetarian main course. The curry can be served on its own. Serve with yogurt on the side to give the dish a slight tang. Although the list of ingredients looks long it is very simple to prepare.

Ingredients: Vegetable Curry

3 cups basmati rice

2 Tablespoon vegetable oil

2 cups chopped onions

1 Tablespoon chopped garlic

1 Tablespoon chopped ginger root

1 teaspoon cayenne

2 teaspoon ground cumin

2 teaspoon ground coriander

2 teaspoon garam masala or mild curry powder

1 cup coconut milk

2 cups diced red potatoes

2 cups peeled diced carrots

½ cup water

2 cups small cauliflower florets

1 cup fresh peas

2 Tablespoon lemon juice

Salt and freshly ground pepper

Rice:

1 teaspoon cinnamon

1 teaspoon ground cardamom

½ teaspoon ground cloves

½ cup hot milk

1 teaspoon saffron strands

Garnish:

1 Tablespoon vegetable oil

1 cup sliced onions

¼ cup slivered almonds

½ cup raisins

¼ cup coriander sprigs

***

Directions: 1. Rinse rice well then cover and soak in water for 30 minutes.

***

2. Bring a large pot of water to boil. Drain rice and add to boiling water. Cook for 3 minutes. Drain well and rinse with cold water.

***

3. Heat vegetable oil in sauté pan or large deep skillet over medium heat. Add onions and sauté for 8 minutes or until softened and tinged slightly with gold. Add garlic, ginger root, cayenne, cumin, coriander and garam masala. Sauté for 2 minutes longer or until onions are well coated with spices.

***

4. Add coconut milk and cook, stirring occasionally, until liquid is mostly evaporated and some oil floats on top. Add potatoes, carrots and water and simmer, covered, over low heat for 15 minutes or until crisp tender. Add more water if curry seems too dry. Add cauliflower and cook 10 minutes longer or until all vegetables are tender. Remove from heat and stir in peas and lemon juice, season with salt and pepper. Reserve vegetable curry.

***

5. Preheat oven to 350ºF (180ºC).

***

6. In a deep pot add rice and vegetable curry, cinnamon, cardamom and cloves. Mix together. Combine milk and saffron and streak through rice. Cover tightly and bake for 30 minutes. Cool for 5 minutes before removing lid.

***

7. Prepare garnish while rice is cooking. Heat vegetable oil in a skillet over medium heat. Add onion and fry until a rich brown colour, stirring occasionally, about 10 to 15 minutes. Remove onions from skillet and add almonds and raisins. Fry for 2 minutes or until almonds take on some color.

***

8. Place rice and vegetables on a platter and garnish with onions, almonds and raisins. Scatter with coriander sprigs. Serves 4 to 6