Vegetable Biryani

__NOTOC__
== 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 ==
# Place Basmati rice in a large bowl then cover with water and soak for 30 minutes then drain.
# In a small bowl, combine saffron and milk and set aside.
# Spray a large saucepan with lowfat cooking spray and heat to medium-high heat.
# Add cumin seeds and cloves and sauté for 1 minute.
# Stir in the chopped vegetables and stirfry for 4–5 minutes.
# Add the rice and stirfry for 1 minute.
# Stir in the water and garam masala.
# Bring to a boil then reduce heat to medium, cover and simmer for 20 minutes or until water is absorbed.
# Drizzle with the saffron milk then serve.
__NOEDITSECTION__
Category:Rice Recipes
Category:Indian Recipes
Category:Vegan Side Dish Recipes
Category:Vegan Main Dish Recipes
Category:Potato Recipes
Category:Cauliflower Recipes
Category:Carrot Recipes
Category:Green bean Recipes