Vegetable Biryani

• 1 1/2 cups basmati rice
• 3 tablespoons vegetable oil or 3 tablespoons ghee
• 1 pinch saffron
• 1 pinch turmeric
• 1/2 teaspoon salt
• 2 1/2 cups vegetable broth
• 1 cup chopped onion
• 2 teaspoons fresh ginger, peeled and grated
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1/2 teaspoon ground cinnamon
• 1 pinch cayenne pepper
• 1/2 cup water
• 1 medium carrot, diced
• 2 cups small cauliflower florets
• 1 medium bell pepper, diced
• 1 tomatoes, diced
• 1/2 cup frozen fresh peas
• 1/3 cup raisins
• 3/4 cup canned chickpeas, rinsed and drained
• salt, to taste
• roasted cashews, for garnish

1. Heat 1 tablespoon oil and add rice; saute briefly, stirring to coat each grain completely.
2. Add crumbled saffron, turmeric, salt, and vegetable broth.
3. Bring to a boil, cover and reduce heat; simmer for 30 minutes.
4. Meanwhile, heat remaining 2 tablespoons oil over medium-high heat and saute the onions for 5 minutes.
5. Add ginger, cumin, coriander, cinnamon, and cayenne, and cook for one minute, stirring constantly.
6. Preheat oven to 350.
7. Add 1/2 cup water, carrot, and cauliflower; cover, reduce heat and cook 3 to 4 minutes.
8. Add remaining ingredients and simmer until vegetables are just tender, adding more water as needed.
9. Season with salt, to taste.
10. Butter a baking dish, spread half of rice in it, cover with vegetable mixture, and top with the rest of the rice.
11. Cover tightly with foil and bake for 30 minutes.
12. Garnish with toasted cashews.

basmati rice, vegetable oil, saffron, turmeric, salt, vegetable broth, onion, fresh ginger, ground cumin, ground coriander, ground cinnamon, cayenne pepper, water, carrot, cauliflower, bell pepper, tomatoes, fresh peas, raisins, canned chickpeas, salt, cashews

Taken from www.food.com/recipe/vegetable-biryani-7390 (may not work)