Baked Vegetable Rice Biriyani

Biriyani originates in the Mogul period of Indian history.  This delightful and colourful vegetarian version ideal as a festive dish.
Please read the entire recipe before trying it out.

How to Make the Rice:
1. 2 cups basmati or other long-grain white rice
Wash the Rice well and dry on paper towel as much
moisture as possible.

2. In a large pot put 4 cups water (1 litre)
1 1/2 tsp salt
1 1/2 tsp Turmeric
Bring to a boil

3. In a large frying pan put 2 Tbsp oil
and 1/2 tsp Cardamon seeds. Fry for a few minutes.

4. Add the dried rice to the frying pan with the oil
and the seeds for 2 to 4 minutes; stir a few times.

5. Add the rice to the boiling water, then reduce heat
immediately to low. Cover pot with a tight fitting lid.
Let it gently simmer. DO NOT LIFT THE LID OR STIR THE RICE
FOR 15 TO 20 MINS. Use a timer. Remove from heat. Rice must
be firm.

Vegetables & Spice Mixture:
1. Use the same frying pan. Heat 2 tbsp oil and 2 tbsp butter at Med-Hi heat.
1 1/2 tsp Black Mustard Seed
2 tsp poppy seed
1/4 tsp Cayenne pepper
1 tsp garam masala
1 tsp ground coriander
Fry for 2 minutes then add:
1 large egg plant, peeling and cut into 1″ squares stir so spices cover.
stir for about 3 minutes; then add.
1 large zucchini ( I like to leave the skin on) cut into 1″ squares
1 large Red Pepper cut into 1″ squares
2 cups fresh firm tomatoes (you need to peel the skin off the tomatoes) chop the tomatoes
1 1/2 tsp salt
1 tsp sugar
Simmer the vegetables until just tender.
1 can Lima Beans rinse and dry. Then remove from heat.

In a large casserole dish or a small roasting pain (it makes a lot) butter the pan and add
1/2 the rice on the bottom then put the veggies next, then the remainder of the rice on top.

Melt 2 tbsp butter and saute 2/3 cup slivered raw almonds. 2/3 cup broken or halved raw cashews.
2/3 cup raisins. Cook until raisins swell and nuts light brown. Put the nut mixture on the top.
Put lid on and bake for 30 minutes in a pre-heated oven.