A colorful, tasty Indian rice dish packed with plump roasted cashew nuts.

A pinch of saffron strands

1½ cups boiling vegetable or chicken stock

1 tablespoon butter

1 tablespoon canola oil

1 onion—finely chopped

1 carrot—finely chopped

1 cup green beans—trimmed and cut into 1-inch pieces

2 cloves garlic—finely chopped

2 teaspoons finely grated fresh ginger

1½ teaspoons garam masala

1 teaspoon cumin

1 teaspoon turmeric

½ teaspoon chili powder

1 cup basmati or long-grain rice

½ cup plain natural set yogurt

1 teaspoon salt

¾ cup unsalted roasted cashew nuts

Handful of fresh cilantro (coriander) leaves, to garnish

SOAK the saffron strands in the boiling stock. HEAT the butter and oil in a large frying pan over a medium heat and cook the onion and carrot for 5 minutes, stirring occasionally. ADD the green beans and cook for 3 minutes. ADD the garlic, ginger, garam masala, turmeric, cumin and chili powder and cook, stirring, for a minute. ADD the rice and cook for a minute, stirring to coat the grains. ADD the stock, yogurt and salt, stir to combine, then bring to the boil and cover with a lid. REDUCE the heat to low and simmer gently for 20 minutes without lifting the lid. ADD the cashew nuts and fluff up the rice gently with a fork to combine the ingredients. SERVE the biryani on plates garnished with the cilantro on top.

Variations: Replace the green beans with peas; try almonds instead of cashew nuts; or use fresh mint in place of cilantro to garnish.

© 2004 - 2008 MEDITERRASIAN.COM