Vegetable Biryani

Step 1

1 Rinse the rice well and soak in cold water to cover for 1 hour, then drain and rinse

Step 2

2 Set aside

Step 3

3 In a small cup, soak the saffron in the hot water; set aside

Step 4

4 Position a rack in the lower third of the oven, removing the other racks; preheat to 350 degrees

Step 5

5 In a large Dutch oven over medium-high heat, heat the Biryani Sauce Base for 1 minute

Step 6

6 Add the blanched vegetables and cook them in the sauce for about 5 minutes, or until they are crisp-tender

Step 7

7 Remove the pot from the heat; cover the vegetables with the ginger

Step 8

8 Thai green chili peppers, tomatoes, 1/4 cup of the cilantro and the mint

Step 9

9 Set aside

Step 10

10 To form an Indian-style bouquet garni, wrap the cinnamon stick, cloves, cardamom pods and bay leaves in a small piece of cheesecloth and secure the bundle with kitchen twine

Step 11

11 In a large stockpot over high heat, combine the water, salt, bouquet garni and oil

Step 12

12 Bring to a boil, then add the rice and cook for about 7 minutes; the rice will still have a slight crunch

Step 13

13 Drain it in a colander, then spread two-thirds of the rice over the vegetables in the Dutch oven

Step 14

14 Sprinkle the reserved saffron water over the rice, then top with the remaining rice

Step 15

15 Place a clean wet cloth (it will stain) or several layers of wet cheesecloth directly atop the food, covering it, and place a tight lid on the Dutch oven

Step 16

16 Transfer to the oven and bake for about 25 minutes, until the moisture has evaporated and the rice is aromatic

Step 17

17 Remove the biryani from the oven and discard the Indian-style bouquet garni

Step 18

18 Stir to mix well

Step 19

19 Garnish with the remaining 1/2 cup of cilantro

Step 20

20 Serve hot