Vegetable Biryani

Biryani comes from the Persian word beryan or "roasted." It typically involves slightly cooked rice and cooked vegetables or meat that are then cooked together. It can be found in all part of Southeast Asia, which each reason have their own set of spices and ingredients. This recipe is my sisters with slight adjustment in the ingredients for what I had in my pantry.

RICE:
2 tablepsoons oil (or ghee)
3-4 cloves garlic, miched
2 cups basmati rice
1 heaping tsp cardamom
1 tsp poppy seeds
2 caps fills imitation coconut flavor (approx 1 tsp)
2 tsp sugar
1 cup cashews (chopped if you will)
salt
4 cups water

VEGETABLES:
2 tablespoons oil
3-4 cloves garlic, minced
1 inch garlic, minced
1 onion, diced
1 heaping tsp turmeric
2 tbsp garam masala
1 tbsp coriander seed
1 heaping teaspoon peppercorns
1/2 tsp mustard seed
frozen mixed vegetables

Preheat oven to 400 degrees.
1. In 2 pans, place onions and sweat garlic (or garlic/ginger).
2. For rice mixture, increase rice and lightly saute rice for about couple of minutes. Then add poppy seeds, cardamom, sugar, and flavor and continue to cook. A little water can be added if sticking. After the rice has been cooked for about ten minutes, add cashews (a little ghee is also adds nice flavor) and cook for an additional minute and then set aside.
3. Meanwhile, add onions to garlic/ginger oil in vegetable pan. Saute until onions are golden. Add remainder of ingredients except vegetables and saute until aroma can be smelled. Add mixed vegetables and cook until crisp. (A little water may also be needed here).
4. Combine the two ingredients in a baking dish. They can either be mixed and added together or layered. (I did layer of rice, then vegetables, then rice). Add water and cover tightly with silver foil. Bake for about 30-40 minutes or until rice done.
5. Garnish with cilantro and enjoy.