Vegetable Biryani

• 1 1/2 cups Basmati Rice
• 2 tablespoons of butter
• generous pinch of saffron
• pinch of turmeric
• 1/2 teaspoon salt
• 2 1/4 water

• 1 cup of chopped onion
• 2 tablespoons of vegetable oil
• 2 teaspoons of fresh ginger
• 1 1/2 teaspoons ground cumin seeds
• 1 1/2 teaspoons of ground coriander seeds
• 1/2 teaspoon cinnamon
• pinch of cayenne

• 1/2 cup water
• 1 medium size carrot diced
• 2 cups of small cauliflower florets
• 1 red or green bell pepper, diced
• 1 tomato, diced
• 1/2 cup of raisins
• salt to taste

This cauliflower dish is good break from italian dishes.

1. In a sauce pan with a tight-fitting lid, saute the rice briefly in 2 tablespoons of butter,stirring each kernel.
2. Add the turmeric, salt and the hot water along with the saffron Bring to a boil and cover reduce heat and simmer for 30 minutes.

1. Saute the onions in 2 tablespoons of oil for 5 minutes. Add the ginger, cumin coriander, cinnamon and cayenne and cook for a minute stirring constantly.
2. Add a 1/2 cup of water, the carrot, and the cauliflower. Cover the pan and cookfor another 5 minutes.
3. Stir in the bell pepper, tomato,and raisins. Continue to simmer until the vegetables are barely tender. Add more water if needed. Salt to tastes.

1. Butter a 2 1/2 qt casserole dish and spread half of the rice on the bottom.
2. Top with the vegetable mixture and cover with rice.
3. Cover the dish tightly and bake at 350 F for about 30 minutes.
4. Serve with with plain yoguart and almonds.