Vegetable Biryani

• 1/2 teaspoon saffron, crumbled
• 1/4 cup nonfat milk
• 1 1/2 cups basmati rice, soaked in cold water 10 minutes and drained
• 3 tablespoons canola oil
• 2 large onions, thinly sliced
• 1 1/2 teaspoons whole cumin seeds
• 3/4 teaspoon ground cardamom
• 1 cinnamon stick, broken into 4 pieces
• 1/2 teaspoon ground cloves
• 1 tablespoon minced fresh ginger
• 2 garlic cloves, minced
• 3 plum tomatoes (about 1/2 pound), peeled, seeded, and chopped
• 6 ounces green beans, cut into thirds (about 1 1/2 cups)
• 1/2 head cauliflower, cut into florets (about 2 cups)
• 2 carrots, cut into 1/2-inch pieces (about 3/4 cup)
• 1 cup cooked or canned chickpeas, drained and rinsed
• 1 1/2 teaspoons coarse salt
• 1 cup fresh or frozen peas
• 2 ounces (about 1/2 cup) cashews

1. Preheat the oven to 350F.
2. Combine the saffron and milk in a small bowl; set aside.
3. Place the rice in a medium saucepan with 1 1/2 cups cold water.
4. Bring to a boil over high heat, stir once, then reduce heat to low.
5. Cover and simmer until the rice has absorbed all the water, about 20 minutes.
6. Meanwhile, heat 2 tablespoons oil in a large saute pan over medium-high heat.
7. Add the onions; cook, stirring, until golden brown and slightly crisp, about 10 minutes.
8. Remove half the onions from the pan, and reserve.
9. Add the remaining tablespoon oil along with the spices, ginger, garlic, and tomatoes.
10. Cook, stirring, until fragrant, about 2 minutes.
11. Pour 1 cup water into the pan; bring to a simmer over medium-low heat.
12. Add the green beans, cauliflower, carrots, chickpeas, and salt; reduce heat to a simmer, and cover the pan.
13. Cook until the vegetables are crisp-tender, about 10 minutes.
14. Add the peas, and cook until bright green, about 2 minutes.
15. Remove the pan from the heat.
16. Place one-third of the rice in a 3 1/2-quart heavy-bottomed casserole or baking dish with a tight-fitting lid.
17. Drizzle half the saffron milk over the rice.
18. Using a slotted spoon, transfer half the vegetable mixture to the casserole, leaving the liquid behind.
19. Place another third of the rice on top; drizzle with the remaining saffron milk.
20. Repeat with the remaining vegetables and rice.
21. Spread the reserved onions over the top; sprinkle with cashews.
22. Cover, and bake until the casserole is heated through and aromatic, about 30 minutes.
23. Remove from the oven; let cool slightly before serving.
24. (Per serving)
25. Calories: 430
26. Fat: 14g
27. Cholesterol: 0mg
28. Carbohydrate: 67g
29. Sodium: 516mg
30. Protein: 12g
31. Fiber: 8g

saffron, nonfat milk, basmati rice, canola oil, onions, cumin seeds, ground cardamom, cinnamon, ground cloves, fresh ginger, garlic, tomatoes, green beans, cauliflower, carrots, chickpeas, coarse salt, peas, cashews

Taken from www.epicurious.com/recipes/food/views/vegetable-biryani-392712 (may not work)