Vegetable Biryani

Description
Vegetable Biryani from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource
 * Cook Time:
 * Serves: 4

Ingredients

 * 1 cup Basmati rice
 * ½ teaspoon saffron threads
 * ¼ cup lowfat milk
 * Lowfat cooking spray
 * ½ teaspoon whole cumin seeds
 * ½ teaspoon ground cloves
 * 2 tablespoons garam masala
 * 1 large potato, peeled and chopped
 * ½ cup cauliflower flowerets, chopped
 * ½ cup carrots, peeled and chopped
 * ½ cup green beans, cut into 1" pieces
 * 3 cups water

Directions

 * 1) Place Basmati rice in a large bowl then cover with water and soak for 30 minutes then drain.
 * 2) In a small bowl, combine saffron and milk and set aside.
 * 3) Spray a large saucepan with lowfat cooking spray and heat to medium-high heat.
 * 4) Add cumin seeds and cloves and sauté for 1 minute.
 * 5) Stir in the chopped vegetables and stirfry for 4–5 minutes.
 * 6) Add the rice and stirfry for 1 minute.
 * 7) Stir in the water and garam masala.
 * 8) Bring to a boil then reduce heat to medium, cover and simmer for 20 minutes or until water is absorbed.
 * 9) Drizzle with the saffron milk then serve.