Taste of Fall: Saffron-Infused Biryan

Biryani hails from the exotic East. Rice is the foundation, fluffed up with layers of dried fruits, nuts, vegetables, meat, rich in flavor with a signature sauce. The warmth of the spices in this cozy dish is so comforting now that Fall is starting to show its face.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 5 -6  saffron strands
• 1  pinch sugar
• 2  tablespoons hot water
• 2  medium onions, chopped
• 2  tablespoons mixed spice
• 2  lbs  ground meat (optional) or 1 1⁄2 cups quinoa, cooked
• 3  cups basmati rice
• 4  cups water
• 5  tablespoons  biryani spice mix
• 1  head cauliflower
• 1  tablespoon fresh ginger, minced
• 3 -4  garlic cloves, smashed
• 1  cup green beans
• 2  tomatoes
• 3  large carrots
• 3  zucchini
• 1⁄2 cup cashews or 1⁄2 cup  almonds
• 1⁄3 cup  frozen peas
• 1⁄4 cup cilantro

Directions

1. Thoroughly grind the saffron threads with the sugar.
2. Add the hot water and allow the saffron to steep and become fragrant.
3. Cook the rice in water, biryani paste and saffron.
4. While the rice is cooking, clean, trim and cut vegetables into bite-sized pieces.
5. Brown the onion in a bit of olive oil and salt. Add turmeric, ground meat, if any, or quinoa and brown for another 10 minutes or so.
6. Once the water has been absorbed (~10 mins), gently fold the vegetables (all but the peas) and meat/quinoa into the rice and cover the pot. Reduce the heat and allow the vegetables to cook (~20-30 mins).
7. Turn off the heat and gently mix the frozen peas into the rice.
8. Sprinkle few sprigs of fresh coriander (cilantro) and crunchy toasted cashews on top for a sexy finish.