Biryani With Onions

Scan 1 cup basmati rice, rinsed

Scant ¼ cup red lentils, rinsed

1 bay leaf

6 cardamom pods, split

1 tsp ground turmeric

6 whole cloves

1 tsp cumin seeds

1 cinnamon stick, broken

1 onion, chopped

8 oz/225g cauliflower florets

1 large carrot, diced

 Scant 1 cup frozen peas

1/3 cup golden raisins

Salt and pepper

2 ½ cups vegetable stock

Naan bread, to serve

Caramelized onions

2 tsp vegetable oil

1red onion, shredded

1 onion, shredded

2 tsp Superfine sugar

Method

Place the rice, lentils, bay leaf, spices, onion, cauliflower, carrot, peas, and golden raisins in a large pan.  Season to taste with salt and pepper and mix well.

Pour in the stock and bring to a boil.  Reduce the heat, then cover and simmer for 15 minutes, stirring occasionally, until the rice is tender.  Remove the pan from the heat and leave, covered, for 10 minutes.  Discard the bay leaf, cardamoms, cloves, and cinnamon stick. 

To make the caramelized onions, heat the oil I a skillet.  Add the onions and cook them over medium heat for 3-4 minutes, or until softened.  Add the sugar, increase the heat, and cook, stirring constantly, for an additional 2-3 minutes, or until the onions are goden.

Gently mix the rice and vegetables together and transfer to warmed serving plates.    Spoon over the onions and serve immediately with naan bread.