1.5 cups rice
2 cups water
3 cardamom pods
1 whole clove
1 star anise pod
1/2 cinnamon stick
1/4 cup black currants
1/4 cup slivered almonds

olive oil
3 potatoes
3 carrots
1 radish
2 cloves garlic – crushed
1 small zucchini
1/4 cup peas

1 medium onion
1/8 tsp ground cardamom
1 clove
1 small bay leaf
fresh ground pepper
1/8 tsp ground coriander seed
dash ground mustard powder

dash red chili powder
1/8 tsp salt

In a rice cooker or pot, put the rice, water, dried fruit, nuts, cardamom, anise, clove and cinnamon.  Allow to soak for 20 minutes before cooking.  Cook until water is evaporated, around 20 minutes.

Heat some oil in a skillet. Peel and dice all vegetables, and individually fry in the oil.  When they begin to caramelize, remove them from heat and set aside in a bowl.

Adding more oil if necessary, toast the spices for 1 minute.  Add the onion, and cook until the onion turns translucent.  Add the chili powder and salt to taste.  If desired, remove the clove and bay leaf at this time.

Add the vegetables back into the pan.  When the rice is finished cooking, gently add it to the pan and stir to mix – it may not take all of the rice.

Serve immediately!  This makes a great side dish, or add in some cooked chicken, pork or shrimp for a filling main dish.

Tags: biryani, rice side dish, vegeterian

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