Vegetable Biryani

Onions, raw, 1 small ()
Carrots, raw, 1 cup, chopped ()
Parsnips, 1 parsnip (9" long) ()
Cauliflower, raw, .25 head, small (4" dia) ()
Sunflower Oil, 3 tbsp ()
Green Beans (snap), .5 cup ()
Indian, Aromatic Basmati Rice, aprox 3/4 cup, 1 serving ()
*Tomatoes, red, ripe, canned, wedges in tomato juice, .5 cup ()
Vegetable Broth, 1.5 cup ()
Raisins, .25 cup, packed ()
Almonds, .25 cup, sliced ()
Cilantro, raw, 1 tbsp ()
*Patak's Biryani Curry Paste, 2 tbsp ()

1. Wash, chop vetables
2. Heat oil in large heavy saucepan over med heat. Add onion, carrot and parsnip and cook 5 mins, stirring occasionally; until lightly browned. . Stir i the cauliflower and green beans and continue cooking 1 minute more.
3. Stir in the biryani paste and rice and cook 1 minute. add the undrained tomatoes, stock or broth, salt and pepper. Bring to a boil, covr and cook 15-18 minutes until the liquid is absorbed and the rice is tender.
4. To serve, fluff the rice with a fork and garnish with almonds, raisins, and fresh cilantro.

Soaking the basmati rice before cooking produces a lighter, less sticky grain, but makes the recipe longer to prepare. If you have the time, however, rinse the rice until the water runs clar, then soak it in 2 1/2 cups of water for about 30 minutes. Drain and use as directed in the recipe.

Number of Servings: 4

Recipe submitted by SparkPeople user UMYERS.