Vegetable Biryani
October, 2000

Serves 12 / The crowning glory of India's rice dishes is the Biryani. Some of the rice in this colorful dish will turn yellow, while some will be white. Prep Time: 25 Minutes Cooking Time: 40 Minutes

2 tablespoons vegetable oil\1/2 teaspoon poppy seeds
1/2 teaspoon mustard seeds (preferably black)
1/8 - 1/4 teaspoon cayenne to taste
3/4 teaspoon garam masala (a spice blend)
3/4 teaspoon coriander
2 teaspoons turmeric
1/2 cauliflower, cut into flowerets
2 small zucchini, cut into 1-inch slices
2 potatoes, cut into large cubes
1/2 large eggplant, cut into1-inch cubes
1 red pepper, diced
1 cup sliced onion
1/2 cup water
1 1/2 cups tomato purée
1/2 teaspoon salt
2 cups cooked basmati rice, divided
1/2 cup chopped, toasted almonds
1/2 cup raisins

1. Heat oil in a large Dutch oven. Add poppy and mustard seeds and cook over medium-low heat until seeds start to pop. Reduce heat to low and stir in remaining spices. Cook for 1 minute.
2. Increase heat to medium-high and add vegetables. Stir-fry for 2 minutes. Add water, tomato purée and salt. Cover and cook over low heat until vegetables are almost tender, about 10-15 minutes. Remove from heat. Add 1 cup rice; mix.
3. Preheat oven to 350º Spray a 9x13-inch baking dish with nonstick spray.
4. Spread the vegetable and rice mixture in baking pan, then top with remaining rice. Sprinkle with nuts and raisins. Cover with foil; bake 30 minutes.

Calories 183,Fat 5,Perfat 26,Cholesterol 0,Carbo 31,Protein 4,Fiber N/A,Sodium N/A