Vegetable Biryani
Recipe courtesy Kirti Rahi of Piquant New Age Indian Restaurant

Serves 4-6

Ingredients:
1 1/2 cup basmati rice
1 1/2 tablespoon oil
2 whole cloves
2 cardamom pods, seeds only
1 teaspoon caraway seeds
1 small cinnamon stick
1 bay leaf
1 teaspoon chili powder
10-15 pieces of cashew nuts, broken
10-12 golden raisins
1 cup sliced onions
1 cup chopped tomatoes
1/2 cup potatoes, but into wedges
1/2 cup diced carrots (a medium sized carrot)
1/2 cup frozen green peas
1 cup cauliflower, broken into florets
2 tablespoons freshly squeezed lime juice
Salt to taste

Directions:
Wash the rice and leave it to soak in water for about 10 minutes.

Meanwhile, heat the oil in heavy based pot with lid, add the cinnamon, bay leaf, whole cloves, cardamoms, and sliced onions and cook until onions are caramelized (dark golden brown)

Add all the other vegetables and cook for another 6-7 minutes until all the moisture in the vegetables is dried. Add salt, chili powder, cashew nuts, and raisins to the pot and stir mixture well.

Drain the water and add the rice to the pot.

Gently stir in the water and bring it to boil. Lower the heat, and cook covered with a lids for 15-20 minutes or until all the liquid has been absorbed and the rice is cooked.

Allow standing, still covered, for 5-7 minutes before serving.