Vegetable Biryani

• None None FOR THE MASALA
• 9 None whole cloves
• 6 None cardamom pods
• 1/4 tsp fennel seeds
• 1 tsp cumin seeds
• 2 None star anise
• 1/2 tsp ground nutmeg
• 1 None cinnamon stick
• None None FOR THE MARINATED VEGETABLES
• 1 1/2 cups yogurt
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 1/2 tsp turmeric
• 1 tsp grated ginger
• 3 cloves garlic, crushed
• 3 None cardamom pods
• 1 None lemon or lime, juiced
• 1/2 head cauliflower, cut into small florets
• 2 None carrots, peeled and thinly sliced
• 1 cup peas
• None None FOR THE RICE
• 2 cups basmati rice, well rinsed under cold running water
• 2 cups vegetable or chicken stock
• 5 None cloves
• 1/2 None cinnamon stick
• 1 None bay leaf
• None None FOR THE GARNISH
• 2 None red onions, thinly sliced
• 1/2 tbsp oil
• 1/2 cup chopped mint
• 1/2 cup chopped cilantro
• 1/3 cup roasted cashews, chopped
• None None Chutney or yogurt raita, to serve

1. For the masala, place all the spices in a small dry skillet on low heat. Cook gently, stirring occasionally, for 7 mins until the spices are toasted. Place spices in a spice grinder or mortar and pestle and grind to a powder.
2. For the marinated vegetables, combine the yogurt, cayenne pepper, salt, turmeric, ginger, garlic, cardamom and lemon or lime juice in a large bowl. Stir in the masala. Add the vegetables and mix well. Marinate for 1 hour or refrigerate overnight.
3. While vegetables are marinating, place the rinsed rice in a medium saucepan with the stock, 1 3/4 cups water, turmeric, salt, cloves, cardamom, cinnamon and bay leaf. Bring to a boil. Stir once; reduce the heat to low. Cover with a tight-fitting lid and cook for 7 mins until the rice is three-quarters cooked and most of the liquid absorbed.
4. Preheat the oven to 350u0b0F. For the garnish, pat the onions as dry as you can with paper towels. Heat the oil in a medium skillet on medium heat. Fry onions until crispy.
5. Lightly oil a large casserole or baking dish. Spoon a third of the rice into the bottom, spreading it to form an even layer (leave the spices and bay leaf in). Spread half the marinated vegetables on top and a third of the fried onion, mint and cilantro.
6. Add another third of rice, spreading with the back of the spoon. Layer with the remaining marinated vegetables (and any marinade) and a third of the onion, mint and cilantro. Finish with the final third of rice, smoothing it over. Top with remaining mint, cilantro, onions and the cashews.
7. Cover with a tight-fitting lid or two layers of foil. Bake for 1 hour. Serve with chutney or yogurt raita.

masala, cloves, cardamom pods, fennel seeds, cumin seeds, anise, ground nutmeg, cinnamon stick, marinated vegetables, yogurt, cayenne pepper, salt, turmeric, ginger, garlic, cardamom pods, lemon, cauliflower, carrots, peas, rice, basmati rice, vegetable, cloves, cinnamon stick, bay leaf, red onions, oil, mint, cilantro, cashews, or yogurt raita

Taken from recipes-plus.com/api/v2.0/recipes/35899 (may not work)