Vegetable Biryani

Ingredients

Ingredients

In a saucepan, sauté the rice briefly in one tablespoon oil, stirring to coat each kernel. Crumble in the saffron. Add the turmeric, salt, and hot water. Bring the rice to a boil, cover the pan, reduce the heat. Simmer for 20 minutes.

While the rice is cooking, sauté the onions in the oil for 5 minutes. Mix in the ginger, cumin, coriander, cinnamon, and cayenne.

Add ½ cup water, carrot, and cauliflower. Cover the pan and cook on low heat for 3 to 4 minutes.

Stir in the pepper, tomato, peas, raisins, chickpeas, and cashews. Continue to simmer until the vegetables are barely tender. Add salt to taste.

Mix vegetables with cooked rice. Transfer to a 2-quart casserole, cover, and bake at 350℉ (180℃) for 30 minutes.