Vegetable Biryani Serves 6 Ingredients: 2 cups Basmati Rice 1 cup mixed Vegetables, such as cauliflower, potatos, carrots, green beans 2 oz. Green Peas 3 medium-sized onions, sliced 2 each Jalapenos, minced Salt, to taste 1 tsp. red Chili powder 1 tsp. Cinnamon powder 1 tsp. Caraway seeds ¼ tsp. ground cloves ½ tsp. Black Pepper 1 ½ tbsp. garlic/ginger paste 4 tomatoes, chopped ½ cup. Plain Greek Yogurt 4 tbsp. Vegetable oil ½ tsp. Mustard Seeds 3 tbsp. cashews, raisins 2 tbsp. each: Fresh Mint, Cilantro, chopped Method: Wash Basmati rice well. Cook in rice cooker, following directions with a little added salt and 2 tbsp. cashews, raisins. Reserve. Heat 3 tbsp. oil and fry vegetables separately, including peas. Reserve vegetables. In a large pan, heat remaining oil and add mustard seeds, jalapeno, cinnamon, caraway, cloves, pepper, and cook for about 30 seconds. Add sliced onions and saute a minute until they soften. Add salt and red chili powder. Add garlic/ginger and cook a little more. Add tomatoes and cook until softened. Puree yogurt in blender for just two rotations; add to spice/onion mixture. Heat for about 10 seconds. Add reserved fried vegetables and heat. Fold in cooked rice and combine gently. Transfer to serving platter and top with additional garnish of cashews, raisins, mint and cilantro.