Iraqi Biryani

Ingredients:

1-1/2 cups basmati rice, presoaked
1 russet potato, diced
1 carrot, diced
1/2 cup peas
1/2 onion, chopped
1 cup vegetable stock
1/2 cup vermicelli
1 bay leaf
1 dried lemon
2 cardamoms
1/2 teaspoon cinnamon
11 teaspoon turmeric
a pinch of clove
1/2 teaspoon cardamom
oil
1/4 cup sultanas, toasted
1/3 cup roasted pine nuts or almonds
salt and black pepper
imitation chicken

Toss potatoes with oil, salt, and pepper. Bake until golden brown. Remove from heat and set aside.

Meanwhile, cook the onion in some oil. Add stock, carrot, peas, bay leaf, dried lemon, and cardamom. Bring to simmer.

Fry the vermicelli in some oil until golden brown. Add some water and stir until water is absorbed and noodles are al dente.

Drain the vegetable stock from the vegetables into the rice and cook until rice is tender. Add half the turmeric and cinnamon and season with salt and pepper.

Meanwhile, combine the vegetable mixture, potatoes, vermicelli, cinnamon, turmeric, clove, cardamom, sultanas, salt, and pepper. Simmer 10 minutes and remove from heat. Remove bay leaf and lemon.

Cook the imitation chicken according to package instructions.

To assemble, pour rice onto serving platter. Layer with the vermicelli mixture and top with the imitation chicken pieces.