Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      tablespoons   Mild, light-flavored olive oil
   1                    Onion -- chopped
   1                    Garlic clove -- minced
   1      small         Red or green bell pepper -- cut into 1" pieces
   2      cups          Raw brown rice
   1      teaspoon      Minced fresh ginger root
     1/4  teaspoon      Ground cloves
     3/4  teaspoon      Ground cinnamon
     1/2  teaspoon      Ground cumin
   4      cups          Boiling water
   1      cup           Fresh or frozen green beans -- cut in 1 1/2" pieces
   1      cup           Strip-cut carrots -- 1 1/2" strips
     3/4  cup           Broccoli florets
     3/4  cup           Cauliflower florets
   1      cup           Diced potato
     1/2  cup           Fresh or frozen green peas
     1/2  cup           Unsalted peanuts or cashews

Preparation:

Heat 3 tablespoons of the olive oil in a large heavy saucepan over medium heat. Sauté the onion, garlic, and red or green pepper for 5 minutes. Add the rice and stir until it is coated with oil. Add the ginger, cloves, cinnamon, cumin, and stir over medium heat for 2 minutes. Add the boiling water. As soon as the water returns to a boil, add the green beans, carrots, broccoli, cauliflower, potato, and peas. Cover and gently simmer the mixture for 45 minutes, until rice is tender. Immediately before serving, heat the remaining tablespoon olive oil in a skillet over medium heat and sauté the nuts until they are slightly toasted. Sprinkle over biryani. Comments: Biryani is a form of rice pilaf from northern India. It is a treasure chest of vegetables, spices, and nuts. This version is made with brown rice.