Vegetable Biryani (Spiced Rice with Vegetables)

5 to 6 tablespoons vegetable oil plus 1/4 cup, divided
1 cup finely chopped onions, for garnish
2 tablespoons golden raisins, for garnish
2 tablespoons sliced almonds, for garnish
Wet Masala Paste (recipe in this section)
2 1/2 cups Indian basmati rice
4 cloves
2 green cardamom pods
2 to 3 (1-inch) cinnamon sticks
1 green bell pepper, cored and sliced
1/2 cup cubed potatoes
1/2 cup green peas
1/2 cup cubed carrots

Salt to taste 5 cups water (about) Make garnish. In medium skillet, heat 5 to 6 tablespoons oil. Saute onions until deep brown. Add raisins and almonds and saute until almonds are lightly browned. Set aside.

Make wet masala paste and set it aside.

Wash rice, drain water and let sit 10 minutes with no additional water added. Set aside.

Heat remaining 1/4 cup oil in heavy pot. Add cloves, cardamom pods and cinnamon sticks. Saute 30 to 40 seconds. Add reserved onion mixture. Add reserved wet masala paste and saut a few minutes on medium-high, until oil starts to separate, about 5 to 7 minutes. Add bell pepper, potatoes, peas and carrots, and saute a few more minutes. Add reserved rice and salt; mix well. Saute for a few more minutes.

Transfer mixture to a microwave-safe serving container. Add 5 cups water. Microwave, covered, 35 minutes or until done and rice has absorbed all the water. Stir after about 15 minutes. Add half of the garnish and mix it in. Cover container and microwave another 10 minutes to blend flavors. When done, remove from cooking container and set on individual plates. Top each serving with remaining garnish.

Serve hot with mint chutney and raita.

Makes 4 to 6 servings.