Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Roasted Vegetable Biryani

Vegetables - Mixed - -

INGREDIENTS

600 grams / 1.3 pounds butternut squash, peeled and cubed
250 grams / 8 ounces baby courgettes, halved
2 onions, cut into wedges
2 romero peppers, halved and deseeded
8 cherry tomatoes
4 small red thai chillies
2 teaspoons cumin seeds
1 teaspoon coriander seeds, lightly crushed
1 teaspoon caraway seeds
4 tablespoons olive oil
200 grams / 7 ounces basmati rice
4-5 saffron strands soaked in 1 tablespoon warm water
Seasoning

METHOD

Preheat oven to 200C/390F. Place the vegetables and chillies in a roasting tin. Reserve 1 teaspoon of the cumin, then mix together the spices, oil and seasoning and use to coast the vegetables. Cook for 35-40 minutes until softened.

Boil the rice and reserved cumin for 6-8 minutes until tender. Drain, rinse with boiling water and stir in the saffron strands and yellow juices. Serve with the vegetables.

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