Tahiree Vegetable and Rice Casserole

Yield:

Serves 16 (serving size: 1 cup)

Total time: 55 Minutes

This ancient dish traces its roots to India's Kayastha community, who developed it as a unique variation of biryani. In tahiree, rice and other elements cook together, while biryani rice is cooked separately and then layered with meat and vegetables.  basmati--available at Asian markets--because it has the longest grain. He fluffs gently with a carving fork to keep grains intact.

Ingredients

1/4 cup canola oil

2 teaspoons cumin seeds

1/2 teaspoon whole peppercorns

1/2 teaspoon cracked peppercorns

1/2 teaspoon coriander seeds

9 cardamom pods

6 whole cloves

3 bay leaves

3 dried red chiles de arbol

1 large onion, halved and thinly sliced

2 teaspoons kosher salt, divided

1 1/4 pounds cauliflower florets (about 1/2 large head)

2 large red potatoes, cut into 1-inch cubes

1 (12-ounce) sweet potato, cut into 1/2-inch cubes

1 teaspoon ground turmeric

2 cups basmati rice

1 cup frozen petite green peas

4 cups water

1 teaspoon roasted ground cumin

1/2 teaspoon garam masala 

Preparation

1. Combine first 9 ingredients in a large Dutch oven over medium-high heat; cook, stirring frequently, about 2 1/2 minutes or until cumin browns. Add onion and 1 teaspoon salt; sauté 2 minutes. Stir in cauliflower, potatoes, and turmeric; reduce heat to medium, and cook 1 minute. Add rice; cook 1 minute, stirring occasionally. Stir in peas and 4 cups water. Bring to a boil; reduce heat to low. Stir in ground cumin, garam masala, and remaining 1 teaspoon salt; cover and cook 20 minutes. Turn off heat; let stand 5 minutes. Fluff and serve immediately.