Taste of Fall: Saffron-Infused Biryan

• 5 -6 saffron strands
• 1 pinch sugar
• 2 tablespoons hot water
• 2 medium onions, chopped
• 2 tablespoons mixed spice
• 2 lbs ground meat (optional) or 1 12 cups quinoa, cooked
• 3 cups basmati rice
• 4 cups water
• 5 tablespoons biryani spice mix
• 1 head cauliflower
• 1 tablespoon fresh ginger, minced
• 3 -4 garlic cloves, smashed
• 1 cup green beans
• 2 tomatoes
• 3 large carrots
• 3 zucchini
• 12 cup cashews or 12 cup almonds
• 13 cup frozen peas
• 14 cup cilantro

1. Thoroughly grind the saffron threads with the sugar.
2. Add the hot water and allow the saffron to steep and become fragrant.
3. Cook the rice in water, biryani paste and saffron.
4. While the rice is cooking, clean, trim and cut vegetables into bite-sized pieces.
5. Brown the onion in a bit of olive oil and salt.
6. Add turmeric, ground meat, if any, or quinoa and brown for another 10 minutes or so.
7. Once the water has been absorbed (~10 mins), gently fold the vegetables (all but the peas) and meat/quinoa into the rice and cover the pot.
8. Reduce the heat and allow the vegetables to cook (~20-30 mins).
9. Turn off the heat and gently mix the frozen peas into the rice.
10. Sprinkle few sprigs of fresh coriander (cilantro) and crunchy toasted cashews on top for a sexy finish.

saffron strands, sugar, water, onions, mixed spice, ground meat, basmati rice, water, biryani spice mix, cauliflower, fresh ginger, garlic, green beans, tomatoes, carrots, zucchini, cashews, frozen peas, cilantro

Taken from www.food.com/recipe/taste-of-fall-saffron-infused-biryan-489331 (may not work)