Vegetable Biryani Rice

Ingredients:
Rice:
2 cups basmati rice
3 cardamom pods, lightly crushed
1 bay leave
1 cinnamon stick
1 tsp kosher salt

Vegetables;
6 cups mixed frozen veggies
3 tbsp. vegetable oil
1 large onion, thinly sliced
4 cloves garlic, minced
1 tbsp. minced ginger
3 cardamom pods
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground cinnamon
1/4 tsp ground cayenne pepper
1/8 tsp ground black pepper
1/4 cup water
1 1/2 tsp kosher salt
1 large pinch of saffron dissolved in 1/4 cup of warm water

Garnish:
1/4 cup raisin
1/4 cup cashew
1/4 cup chopped cilantro

Preparation:
Rinse the rice 3-4 times until the water runs clear. Cook rice in a pan, add spices and salt. Boil until the rice just tender but still crisp.

Preheat oven to 350F.

In a large skillet heat vegetable oil over medium heat.
Cook onion, garlic, ginger, stirring for a minute. Add the spices and stirring for another minute. Add water, vegetables and salt, cook, stirring occasionally until the vegetables are warmed through.

In a baking dish, pour the rice and vegetables and mixed it. Drizzle the saffron water mixture on top, cover with aluminum foil and bake for 15 minutes.

Serve the rice with raisins, cashews and cilantro on top.