Recipe: Vegetable Biryani

VEGETABLE BIRYANI
Source: Martha Stewart Living Annual Recipes 2004

1/2 teaspoon saffron threads, crumbled
1/4 cup nonfat milk
1 1/2 cups basmati rice, soaked In cold water 10 minutes and drained
3 tablespoons canola oil
2 large onions, thinly sliced
1 1/2 teaspoons whole cumin seeds
3/4 teaspoon ground cardamom
1 whole cinnamon stick, broken into 4 pieces
1/2 teaspoon ground cloves
1 tablespoon minced fresh ginger
2 garlic cloves, minced
3 plum tomatoes (about 1/2 pound), peeled, seeded, and chopped
6 ounces green beans, cut into thirds (about 1 1/2 cups)
1/2 head cauliflower, cut into florets (about 2 cups)
2 carrots, cut into 1/2 -inch pieces (about 3/4 cup)
1 cup cooked or canned chick peas, drained and rinsed
1 1/2 teaspoons coarse salt
1 cup fresh or frozen peas
2 ounces (about 1/2 cup) cashews

Preheat oven to 350 degrees F.

Combine saffron and milk in a small bowl; set aside. Place rice in a medium saucepan with 1 1/2 cups cold water. Bring to a boil over high heat, stir once. then reduce heat to low. Cover and simmer until rice has absorbed all the water, about 20 minutes.

Meanwhile, heat 2 tablespoons oil in a large saute pan over medium-high heat. Add onions; cook, stirring, until golden brown and slightly crisp, about 10 minutes. Remove half the onions from pan. and reserve.

Add remaining tablespoon oil to pan along with the spices, ginger, garlic, and tomatoes. Cook, stirring, until fragrant, about 2 minutes.

Pour 1 cup water into pan; bring to a boil over medium-low heat. Add green beans, cauliflower, carrots, chickpeas, and salt: reduce heat to a simmer. Cook, covered, until vegetables are crisp-tender, about 10 minutes.

Add peas; cook until bright green, about 2 minutes. Remove from heat.

Spread one-third of the rice in a 3 1/2 -quart heavy-bottom casserole or baking dish with a tight-fitting lid. Drizzle half the saffron milk over rice. Using a slotted spoon. transfer half the vegetable mixture to the casserole, leaving liquid behind. Spread another one third of rice on top; drizzle with remain' ing saffron milk. Repeat with remaining vegetables and rice. Spread reserved onions over the top; sprinkle with cashews.

Cover, and bake until rice and vegetables are heated through, about 30 minutes. Remove from oven; let cool slightly before serving.

Servings: 5-6
Per serving: 430 calories 14g fat, 0 mg cholesterol, 67g carbohydrate, 516 mg sodium, 120 protein. 8g fiber