VEGETABLE BIRYANI - INDIAN

Ingredients

2 1/2 cups rice (basmati preferred)
2 med-large onions, chopped fine
To soak: in 2 cups thick yogurt, good if homemade with half and half)
FOR BEST RESULTS: soak for 2-3 hours.
6 med tomatoes, diced, 6 cardadmoms, 6 cloves
6 cinnamon sticks, 1 tspn turmeric
1 tspn garam masala
2 tspn dhania powder
1/2 tspn red chilli powder
1 bunch chopped coriander
1 bunch chopped fresh mint
5 green chillies, slit.
Grind to paste: (and add to above yogurt mix to soak)
4-5 cloves garlic, 4 green chillies,
inch ginger.

Method

* Fry half the onions in a little ghee/oil until
transluscent, add washed drained rice, stir till oil
coated and a little crisp. Cook on low, low heat till
3/4 quarters done. Remove from heat.
* Sliver veggies. (carrots, beans) (cauliflower in
small florets)
* Warm 4 tbspns oil and a litle ghee for flavor. Drop
bay leaves, fennel, star anise (a must!). Fry onions
till clear. Add veggies, stir until crisp cooked.
Add yogurt mix. Salt to taste. And cook it down till
thick and spoonable.
* Pre-heat oven to 400.
* Spread some rice in a large aluminum baking pan, then
alternate by spreading some of the yogurt mix. Repeat
alternating rice and yogurt mix till everything is
used up. Cover tightly with foil wrap by crimping
foil over edges of pan. Bake for 30 mins.