Vegetable biryani
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Vegetable biryani
  Vegetables    Vegetarian  
Last updated 6/12/2012 1:28:20 AM. Recipe ID 63643. Report a problem with this recipe.
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      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.
  
  




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Recipe ID 63643 (Apr 03, 2005)

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