Vegetable Biryani

serves 6     multiply recipehalfone and a halfdoubletriplequadruplequintuple

• Ingredients
• white basmati rice
• water
• sea salt
• saffron threads
• vegetable oil
• 1 onion
• fresh ginger
• garlic
• turmeric
• 1 carrot
• green peas
• raisins
• cashews
• fresh cilantro
• Recipe
• 1¹/₂ cups white basmati rice
• 2¹/₂ cups water (330g)
• 1 tsp sea salt
• ¹/₈ tsp saffron threads
• 2 tbsps vegetable oil (28g), or ghee
• 1 onion, half, diced
• 1 tbsp fresh ginger, minced
• 1 tbsp garlic, minced
• 1 tsp turmeric
• 1 carrot, diced
• ³/₄ cup green peas (100g), frozen
• ¹/₂ cup raisins (80g)
• ¹/₂ cup cashews (70g)
• 2 tbsps fresh cilantro, chopped (optional)
• Rinse and drain the rice. Combine the rice, water, salt, and saffron in a 4-5 quart pot with a fitted lid. Bring to a boil. Reduce heat to low, cover and cook until rice is tender, 12-15 minutes. Turn off heat and let stand, covered, for a few minutes before fluffing with a fork. Heat the oil or ghee in a saute pan over medium heat. Add the onions, ginger, and garlic and saute until softened, 5-8 minutes. Add the turmeric and carrots and saute for 5 more minutes. Remove from heat, and add peas and raisins. Set aside. Uncover the rice and gently fluff with a fork. Add the carrot mixture and cashews, and gently combine. Garnish with fresh cilantro if desired. Goes nicely with Indian chickpeas.