View source for Dinners/vegetable biryani

Serves: 6

Active Time: 50 minutes

Total Time: 50 minutes

From: http://www.hannaford.com/recipe/VEGETABLE-BIRYANI/11026.uts#

=Ingredients=
vegetable cooking spray

1 large head cauliflower or 2 small

2 Tbsp. vegetable oil

1 sweet onion, finely chopped

1 jalapeno chili pepper, deveined, seeded, and minced

1/4 tsp. salt

1 Tbsp. minced fresh ginger

1 Tbsp. curry powder

1 tsp. cumin seeds

2 medium carrots, quartered lengthwise and thinly sliced

1 cup vegetable broth

1 cup green beans cut into 1-inch pieces

1/2 cup raisins

1/2 cup frozen peas

3/4 cup fresh cilantro

1/2 cup salted dry-roasted cashews

cilantro sprigs for garnish (optional)

lime wedges for garnish (optional)

== Step 1 ==
Preheat oven to 400 degrees F. Spray a baking sheet with vegetable cooking spray.

== Step 2 ==
Break cauliflower into florets and add to a food processor. Pulse until finely minced (about the size of a grain of rice). Measure - you should have 7 to 8 cups. Alternately, finely grate the cauliflower using a box grater.

== Step 3 ==
Spread cauliflower "rice" on prepared pan, spray with vegetable cooking spray, and bake for 10 minutes. Stir well, then continue cooking until slightly browned, about 12 to 15 minutes longer.

== Step 4 ==
While the cauliflower is roasting, heat oil in large pot over medium-high heat. Add onion, jalapeno, and salt and saute for 5 minutes, stirring occasionally.

== Step 5 ==
Add ginger, curry powder, and cumin seeds; saute 1 minute. Add carrots and broth and bring to a boil. Cover and simmer until carrots are tender, about 10 minutes. Add green beans, raisins, and peas and cook 5 minutes, uncovered, stirring occasionally.

== Step 6 ==
Add roasted cauliflower rice and cilantro and stir well. Cook until heated through, 1 to 2 minutes, then transfer to a serving bowl. Sprinkle with cashews. If desired, garnish with cilantro sprigs and serve with lime wedges on the side.