Vegetable Biryani

Ingredients:

3/4 cup basmati rice
1 tablespoon coconut oil
2 tablespoons golden raisins
2 tablespoons blanched slivered almonds, toasted
1 teaspoon turmeric
1/4 teaspoon cumin
1/4 teaspoon coriander
1 teaspoon ground cardamom
1/2 teaspoon cinnamon
1-1/2 cups water
salt, to taste

3 tablespoons coconut oil
1/4 of a small yellow onion, thinly sliced
1 tablespoon ginger, minced
2 small cloves of garlic, minced
2 tablespoons raisins
2 tablespoons blanched slivered almonds
1-1/2 teaspoon coriander
1/2 teaspoon cumin
1 tablespoon cardamom
1 cup cauliflower florets, chopped small
3 small potatoes
3 ounces green peas
1/3 cup matchstick carrots or 1 medium carrot, chopped
1 teaspoon salt
2/3 cup water
hot pepper sauce, to taste (optional)

2 tablespoons shredded coconut
2 tablespoons blanched slivered almonds

Wash and allow rice to soak for half an hour. Drain the rice.

Melt coconut oil. Add raisins, almonds, turmeric, cumin, coriander, cardamom and cinnamon. Cook for 2 minutes and add rice. Roast for 1 minute. Add water and salt and bring to a boil. Simmer and steam until rice is cooked.

Meanwhile, heat coconut oil and add potatoes. Fry until cooked through. Add onion and cook on low heat until lightly browned. Add garlic and ginger and cook 1 more minute on medium heat. Add raisins, almonds, coriander, cumin, and cardamom. Cook for an additional 2 minutes. Stir in cauliflower, peas carrots, and salt. Raise heat to high. Add water. Cook covered for 4 minutes and then uncovered until most of the water has evaporated.

Add rice to vegetable mixture. Stir in hot pepper sauce.

Serve garnished with dry roasted shredded coconut and almonds.