Ingredients:
1 3⁄4 cups basmati rice
1 large carrot, sliced
2 boiling potatoes, peeled and cut into small dice
1⁄2 cauliflower, cut into small florets
3 tbsp vegetable oil
1 red onion, chopped
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1 zucchini, chopped
2⁄3 cup frozen peas
2 tsp ground coriander
2 tsp curry powder
1 tsp ground turmeric
1 tsp chili powder
1 tsp cumin seeds
2⁄3 cup vegetable stock
1⁄2 cup cashew nuts, lightly toasted

Method
1 Bring a large saucepan of water to a boil over high heat. Add the rice and cook until just tender, about 15 minutes. Drain well.

2 Cook the carrot and potatoes in another saucepan of salted boiling water until half done, about 5 minutes. Add the cauliflower and cook about 5 minutes more, until all of the vegetables are tender. Drain.

3 Heat the oil in a large frying pan over medium heat. Add the onion and cook, stirring often, about 5 minutes, or until softened. Add the red and green peppers and the zucchini and cook, stirring often, until crisp and tender, about 5 minutes.

4 Stir the reserved vegetables and peas into the frying pan. Add the coriander, curry powder, turmeric, chili powder, and cumin. Cook for 1 minute, stirring often, until the spices are fragrant.

5 Meanwhile, preheat the oven to 350°F (180°C ). Spread half the rice into a baking dish, top with the vegetable mixture, and then the remaining rice. Cover with aluminum foil.

6 Bake for 30 minutes, or until hot. Sprinkle with cashews and serve. good wIth Naan bread, mango chutney, lime pickle, or raita.

Vegetable biryani recipe