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. THEN ADD: 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. THEN ADD: 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.
TOPPING: 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. Enjoy.