Biryani Rice With Cauliflower And Peas

• 1 tablespoon ghee or canola oil
• 1 small onion, chopped
• 1 tablespoon fresh ginger, chopped
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 1/4 teaspoon cayenne
• 2 tablespoons brown sugar
• 1 teaspoon salt
• 1 1/2 cup basmati rice
• 2 cups water
• 2 cups cauliflower florets
• 1 large carrot, chopped
• 1 cup frozen peas
• 1/2 cup raisins
• 2 tablespoons lemon juice
• 1/4 cup fresh cilantro leaves, chopped

1. In a 2 quart pot, heat the ghee or oil. Add the onion and saute until clear and soft. Add the ginger, cumin, turmeric and cayenne, and stir until fragrant. Add the brown sugar, salt, rice, water, cauliflower and carrots. Bring to a full boil, then turn the heat to low. Cover tightly and simmer for 15 minutes. Take off the lid and tilt the pan, all the water should be absorbed. Quickly toss in the peas, raisins, and lemon and fluff. Re-cover for about five minutes. Serve sprinkled with cilantro.

ghee, onion, fresh ginger, ground cumin, turmeric, cayenne, brown sugar, salt, basmati rice, water, cauliflower florets, carrot, frozen peas, raisins, lemon juice, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/biryani-rice-with-cauliflower-and-peas-52048211 (may not work)