(Serves 4-6)
3-4 cups (total) of chopped vegetables all roughly the same size:
Carrots
½ head of Cauliflower, florets
1 Sweet Potato, diced small
1 large yellow onion
¼ cup Peas
1 Carrot, sliced small or diced small
8 string beans (optional)
1 Tomato, diced (optional)
1 cup basmati rice
3 tblsp Canola or Vegetable oil (or Ghee)
In the water for the rice
8 cups water
1 tblsp salt
5 whole cloves
slice of fresh ginger root
several saffron strands
1/2 tsp turmeric
2 tblsp of broken cashews or sliced almonds (optional)
2 tblsp of raisins or dried plums cut in half (optional)
1 Serrano Chili (optional)(or 2 for high heat)
Spice Batch One: Whole Garam Masala
3/4 tblsp cumin seed (keep separate)
4 cloves garlic, minced to paste
1 inch chunk of ginger, peeled, minced to a paste
2 whole cloves
6-8 peppercorns (I use schezuan peppercorns and black peppercorns)
1 cinnamon stick, broken in half
2 green cardamom pods, slit open
1 black cardamom pod, slit open (optional)
1 tsp or less of black cumin seed (optional)
Spice Batch Two: Biryani Spices
3/4 tsp turmeric powder
3/4 tblsp red chili powder
1 tblsp coriander powder
½ tsp mace
2 tsp dried cilantro
1 tblsp salt
Finishing Spices
¼ tsp cayenne pepper (optional)(another layer of heat)
2 tsp Garam Masala Powder
½ cup thick plain yogurt (optional)
Fresh cilantro leaves, garnish (optional)
Cut up and set the vegetables aside in a large bowl mixed together.
Mix up your 2 spice batches, keep them separate, I usually do this omitting the cumin seed, so I can add it for the first 30 second..
Put 3 tblsp of oil in a large fry pan over low heat. Add the cumin seeds first and toast them in the oil for 30 seconds or so before adding the minced garlic and ginger. Stir and continue cooking over low heat for another minute.
Now add the rest of the Whole Garam Masala spices. Saute over low heat for five minutes (make sure nothing burns).
At this time start boiling 8 cups of water with a tblsp of salt, if your using them, add the cloves, turmeric, saffron threads and ginger slice. When the water is boiling put the rice in and start to time it when it reaches a boil again (turn to low boil) for 7-8 minutes and at that time taste and see if they need another minute (until done). When done drain the rice and set aside.
Add the 3-4 cups of vegetables to the large frying pan with the garam masala, ginger and garlic. Mix well until everything is coated in the oil and spice mixture.
Turn the heat up slightly to medium and let the vegetables sit there for 5 minutes, then stir a little and let sit for another 5 minutes. Repeat 2 more times, so in a bout 20 minutes the vegetables should be close to fork tender.
Now it's time to put it all together. Add all the Biryani Spices over the vegetables, 1/2 at a time stir then the other half. Add the cooked and drained rice to the vegetables and spices. Toss several times until well mixed. Add the optional nuts and raisins/dried plums now if you are using them.
You can sprinkle with 1 tsp Garam Masala and flip the rice to the other side and add another 1 tsp Garam Masala if you choose. Serve with the optional thick plain yogurt and lemon wedges. Garnish if you have it with fresh cilantro.