Taste Of Fall: Saffron-infused Biryan

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 5 -6 saffron strands
• 1 pinch sugar
• 2 tablespoons hot water
• 2 medium onions, chopped
• 2 tablespoons mixed spice
• 2 lbs ground meat (optional) or 1 1/2 cups quinoa, cooked
• 3 cups basmati rice
• 4 cups water
• 5 tablespoons biryani spice mix
• 1 head cauliflower
• 1 tablespoon fresh ginger, minced
• 3 -4 garlic cloves, smashed
• 1 cup green beans
• 2 tomatoes
• 3 large carrots
• 3 zucchini
• 1/2 cup cashews or 1/2 cup almonds
• 1/3 cup frozen peas
• 1/4 cup cilantro

Recipe

• 1 thoroughly grind the saffron threads with the sugar.
• 2 add the hot water and allow the saffron to steep and become fragrant.
• 3 cook the rice in water, biryani paste and saffron.
• 4 while the rice is cooking, clean, trim and cut vegetables into bite-sized pieces.
• 5 brown the onion in a bit of olive oil and salt. add turmeric, ground meat, if any, or quinoa and brown for another 10 minutes or so.
• 6 once the water has been absorbed (~10 mins), gently fold the vegetables (all but the peas) and meat/quinoa into the rice and cover the pot. reduce the heat and allow the vegetables to cook (~20-30 mins).
• 7 turn off the heat and gently mix the frozen peas into the rice.
• 8 sprinkle few sprigs of fresh coriander (cilantro) and crunchy toasted cashews on top for a sexy finish.