Biryani

• 3/4 cup basmati rice
• 2 tbsp. butter
• 1 onion, thinly sliced
• 2 tbsp. ginger/garlic paste
• 2 tbsp. golden raisins
• 2 tbsp. sliced almonds
• 1 1/2 tsp. coriander seeds
• 1/2 tsp. cumin seeds
• 5 black cardamom pods
• 1 dried apricot (soaked in water)
• 2 cups mixed vegetables (cauliflower, green beans, potatoes, carrots, etc.)
• 1 tsp. salt
• 2/3 cup water
• 1 cup plain yogurt
• rose water
• saffron (or safflower)
• fresh cilantro
• fresh mint

1. Soak rice then cook in salted water with oil under 65% done (rice will be mushy). Drain water.
2. Preheat oven to 325 F.
3. Melt butter in a straight-sided skillet over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 1 min. Add the yogurt and ginger/garlic paste and cook, stirring, until fragrant, about 1 min. Add the golden raisins, apricot, almonds, and spices. Cook, stirring, until toasted and fragrant, about 2 min. Stir in the vegetables and salt. Raise the heat to high, pour in the water, and cook, covered, for 4 minutes. Uncover and cook, stirring, until the vegetables are tender and most of the water has evaporated, about 1 1/2 min. more.
4. Add the rice, rose water, and saffron to the vegetable mixture and lightly toss to combine. Season with salt to taste and place in oven at 325 F for 25-30 min.
5. Garnish with cilantro and mint.

basmati rice, butter, onion, gingergarlic, golden raisins, almonds, coriander seeds, cumin seeds, black cardamom pods, apricot, mixed vegetables, salt, water, plain yogurt, water, saffron, fresh cilantro, fresh mint

Taken from www.epicurious.com/recipes/member/views/biryani-50171491 (may not work)