One vegan meal a week: Vegetable Biryani

From the fabulous Forks over Knives Cookbook

Serves 4 to 6

Rice:
2 cups brown basmati rice
2 teaspoons turmeric
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground cardamon
1/2 tsp ground cinnamon
salt to taste

Veg:
1 medium onion, peeled, diced
2 stalks broccoli, cut into florets
1 small head cauliflower, cut into florets
2 medium carrots, peeled and thinly sliced
6 cloves garlic, peeled and minced
2 tsp ground coriander
1 tsp whole cumin seeds, toasted
2 tsp grated ginger
1/2 cup raisins
1/4 cup sliced almonds, toasted
salt to taste

To make the rice - bring 4 cups of water to a boil in a saucepan.  Add the rice and bring the pot back to a boil over high heat.  Reduce the heat to medium and cook the rice, covered for 40 minutes.  Stir in the tumeric, cumin, coriander, cardamon and cinnamon.  Season with salt if like and cook for another 5 minutes or so, or until the rice is tender.

For the veg - place the onion in a large saucepan and saute over medium heat for 8 minutes.  Add water 1 to 2 tablespoons at a time to keep the onions from sticking to the pan.  Add the broccoli, cauliflower and carrots to the pan and cook until the vegetables are tender - about 8 to 10 minutes.  Add the garlic, coriander, cumin and ginger, mix well and cook for another 5 minutes.  Add the cooked rice, raisins and almonds.  Season with salt if needed and mix well.

As always if there's an ingredient you particularly don't like - omit or replace with one that you do!

Enjoy!!

I didn't know that! Biryani originated in what is now Iran.