Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      teaspoons     vegetable oil
     1/2  teaspoon      poppy seeds
     1/2  teaspoon      mustard seeds -- (preferably black)
     1/8  teaspoon      cayenne -- (to 1/4), to taste
     3/4  teaspoon      garam masala -- (a spice blend)
     3/4  teaspoon      coriander
   2      teaspoons     turmeric
     1/2  Head          cauliflower -- cut into flowerets
   2      small         zucchini -- cut into 1" slices
   2      medium        potatoes -- cut into large cubes
     1/2  large         eggplant -- cut into 1" cubes
   1      medium        red pepper -- diced
   1      cup           sliced onion
     1/2  cup           water
   1 1/2  cups          tomato puree
     1/2  teaspoon      salt
   2      cups          cooked basmati rice -- divided
     1/2  cup           chopped toasted almonds
     1/2  cup           raisins

Preparation:

The crowning glory of India's rice dishes is the Biryani. Some of the rice in this colorful dish will turn yellow, while some will be white. Prep Time: 25 Minutes Cooking Time: 40 Minutes 1. Heat oil in a large Dutch oven. Add poppy and mustard seeds and cook over medium-low heat until seeds start to pop. Reduce heat to low and stir in remaining spices. Cook for 1 minute. 2. Increase heat to medium-high and add vegetables. Stir-fry for 2 minutes. Add water, tomato puree and salt. Cover and cook over low heat until vegetables are almost tender, about 10­15 minutes. Remove from heat. Add 1 cup rice; mix. 3. Preheat oven to 350º. Spray a 9x13-inch baking dish with nonstick spray. 4. Spread the vegetable and rice mixture in baking pan, then top with remaining rice. Sprinkle with nuts and raisins. Cover with foil; bake 30 minutes