---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Vegetable Biriyani
 Categories: Veg-cook, August
      Yield: 2 servings
 
      2 c  Basmati rice
      1 c  Vegetables steamed (green
           -peas, beans, carrots,
           -cauliflower, etc)
      2 md Onions; chopped
      2 tb Raisins
      2 tb Cashew nuts or slivered
           -almonds
      2 ts Salt
      1 ts Turmeric powder
      1 ts Cinnamon powder
    1/4 ts Clove powder
    1/4 ts Nutmeg powder
    1/4 ts Chilli powder
    1/4 ts Coriander powder
      3 tb Butter
 
  Soak the basmati rice in water for 30 minutes and drain well. Melt
  1-1/2 tb butter in a skillet and sauté the onions and raisins and
  cashew nuts until they turn golden brown. Keep aside. Melt rest of
  the butter in the skillet and add basmati rice and fry till they
  don't stick together. Add all the spices and mix well. Preheat the
  oven to 375°F. Empty the basmati rice into a baking pan. Add salt
  and 1-1/2 cup of water. Cook for 20 minutes or until the rice is
  done. Add the vegetables, onions, raisins and cashew nuts to rice
  and mix well.
  
  From: heman@ccwf.cc.utexas.edu (Hem Ramachandran).
  rfvc Digest V94 Issue #166, Aug. 10, 1994.
  Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
 
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