Vegetable Biriyani

Directions

1. In a skillet, heat 2 tbsp (25 mL) of the oil over medium-high heat. Add cumin seeds and cook until they sizzle, about 10 seconds. Stir in turmeric. Add potatoes and cook, stirring, until they begin to brown, about 3 minutes. Add red onion and cook, stirring, for 1 minute. Add carrots and fennel and cook, stirring, until well coated with mixture. Transfer to a bowl and set aside.

2. Add remaining tbsp (15 mL) of oil, rice, ground cumin and coriander, salt, peppercorns and cardamom pods to pan and cook, stirring, until well coated. Add vegetable broth and bring to a boil. Boil for 2 minutes. Using a slotted spoon, layer half the rice mixture over bottom of prepared slow cooker. Spread vegetables over it. Add remaining rice mixture plus all of the liquid. Place a clean tea towel, folded in half (so you will have two layers), over top of stoneware to absorb moisture. Cover and cook on Low for 6 hours or on High for 3 hours, until rice is tender and liquid has been absorbed. Serve hot.

Tips
For the best flavor, toast cumin and coriander seeds and grind them yourself. To toast seeds: Place in a dry skillet over medium heat and cook, stirring, until fragrant, about 3 minutes. Immediately transfer to a spice grinder or mortar and grind finely.

A grapefruit spoon does a great job of cleaning the pith and seeds from the chile pepper. f you are halving this recipe, be sure to use a small (11⁄2 to 31⁄2 quart) slow cooker.

Printed with permission from The Vegetarian Slow Cooker by Judith Finlayson published by Robert Rose Inc. 2010.