Vegetable Biryani

I got this recipe from the Sundays At Moosewood Restaurant cookbook, p. 306, and tweaked it a bit.  While the dish itself isn't very spicy, the onion chutney heats things up.

1 cup brown rice
2 cups water
1/2 tsp. salt

Cook according to directions.  While the rice is cooking:

2 Tablespoons Butter, Chicken fat, or Oil (if vegan)
1 medium onion, diced
1 cup of sliced carrots
1 green pepper, diced
1 small yellow squash, halved and sliced
2 cups of cooked chic peas
2 teaspoons of chopped fresh ginger
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/8 teaspoon ground cinnamon
2 Tablespoons Olive oil

Melt the butter in a large skillet, over medium-high heat.  Add the cut vegetables one at a time, and let each cook for a couple of minutes before adding the next.  I usually use that time to chop the next (this drives my husband crazy, he'd rather have it all ready to go).  Add the spices last, and at that point it's probably ready, drizzle on the olive oil.  You don't want to overcook the vegetables.  The whole thing takes about 15-20 minutes tops.  The rice takes 50 minutes, so you'll want to time it right.  Before cooking the vege, you could make:

Onion Chutney p. 313

1 small onion, minced
4 teaspoons lemon juice
1 teaspoon paprika
1/2 teaspoon cayenne
salt to taste

I thought it was extra good topped with the chutney and some paneer, which I had accidentally made earlier this week while heating old milk to make yogurt.

You can use any variety of vegetables.  The recipe actually called for all of the above (except yellow squash), plus, 1 diced tomato, 2 cups of cauliflower, 1/2 cup green peas, and 1/3 cup raisins.  You could also use sweet potato instead of carrots.

Easily serves 4