Vegetable Biryani

Vegetarian recipe from about.com. This is one of my husband's fav vegetarian recipes we have tried. He requests it all the time and even takes the leftovers for lunch. I really wouldn't leave out any ingredients, because the flavors all work so nicely together. The raisins really help to cut the spicy curry. Also, I end up using less of the curry paste, but it depends on your taste and what kind you purchase. If you don't like things too spicy, start off with less and build your way up to suit your taste. Note: Curry paste and powder are not the same and I do not recommend using powder for this recipe. ;)

• Ready In: 35 mins
• Serves: 4-6

Ingredients

• 3⁄4 cup dry green lentils
• 2  tablespoons extra virgin olive oil
• 1  onion, chopped
• 3  carrots, chopped
• 1  garlic clove, minced
• 1  tablespoon curry paste (mild, medium or biryani)
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 2  cups  small cauliflower florets
• 1  cup basmati rice
• 1⁄4 cup raisins
• 2 1⁄4 cups  vegetable stock
• 1  cup green peas
• 1⁄4 cup  toasted sliced almonds (optional)

Directions

1. In saucepan of boiling water, cook lentils for 10 minutes; drain and set aside.
2. Meanwhile, in Dutch oven, heat oil over medium-high heat; sauté onion until deep golden, 6 minutes.
3. Add carrots, garlic, curry paste, salt and pepper; sauté until fragrant, 3 minutes.
4. Stir in cauliflower, rice, raisins and lentils to coat.
5. Add stock and bring to boil; reduce heat, cover and simmer until rice and vegetables are tender, 20 minutes.
6. Stir in peas and warm through, 4 minutes.
7. Sprinkle with almonds (if using).