Vegetable Biryani

Cook 1 cup Brown Basmati Rice with 2 cups water, 1/2 tsp salt and pinch of crushed saffron per package in rice cooker. Set aside when done. 

6 oz Green beans cut french style and steamed for 15 minutes and set aside or use frozen beans and steam per package instructions.

2 cups cauliflower florets steamed until done about 7 to 10 minutes and set aside

1 red or yellow onion sliced or shredded
2 Carrots (grated) or buy a pack of shredded carrots

1/2 Red Bell pepper sliced or cubed

1 tsp salt

1/2 TBS more if you like it spicy - Dwarka Organic Biryani Masala Powder

1TBS raisins (optional) 

1 Tbs sliced almonds (optional) 

Handful of washed and chopped cilantro for garnish

In a large non stick pan sauté onions, peppers, carrots, raisins with a 1/2 tsp salt.  Cover and cook on medium heat stirring every few minutes adding 1 or 2 TBS of water when the vegetables start sticking to the pan. Cook for about 10 minutes or vegetables are done to your liking. Then add the Biryani Masala powder, green beans, cauliflower and rice and mix well.  

Garnish with ciliantro and sliced almonds before serving.

Optional: Add 2 cups cooked black beans to the Pulao.