Baked Mixed Vegetable Biryani
|Powdered saffron||1⁄4 Teaspoon|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Cooked long grain white rice/Cooked long grain brown rice||6 Cup (96 tbs)|
|Water/Nonfat chicken broth / vegetable broth||1⁄2 Cup (8 tbs)|
|Ground cumin||1⁄2 Teaspoon|
|Cayenne pepper||1 Pinch|
|Chopped broccoli||3⁄4 Cup (12 tbs)|
|Chopped cauliflower||3⁄4 Cup (12 tbs)|
|Chopped yellow summer squash||3⁄4 Cup (12 tbs)|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Potato chunks||1 Cup (16 tbs)|
|Sliced carrots||1⁄2 Cup (8 tbs)|
|Chopped green bell pepper||1⁄2 Cup (8 tbs)|
|Frozen green peas||1 Cup (16 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
|Plain non fat yogurt||2 Cup (32 tbs)|
Preheat oven to 325 degrees.
Dissolve the saffron in the lemon juice.
Stir the saffron-lemon juice mixture into the cooked rice.
Heat the water or broth in a skillet over medium heat.
Add cumin, cayenne, broccoli, cauliflower, yellow summer squash, onion, potato, carrots, green pepper, and green peas.
Cover and simmer for 10 minutes or until vegetables are just tender.
Toss the rice and vegetables together.
Transfer to a 9-by-13-inch baking dish.
Sprinkle with raisins.
Spoon yogurt over the top.
Cover and bake for 35 minutes.