carrot and nut biryani

this is a simple indian recipe i made for the first time today from my vegan cookbook the ultimate book of vegan cooking by tony and yvonne bishop-weston. biryani is a rice based dish with spices and can be made multiple ways. it typically uses basmati rice and of course the version i chose is vegan. i was definitely satisfied with the way the dish turned out and it is going on my "make weekly" list since it is so easy! my vegan cook book is wonderful because it offers variations in ingredients or serving directions and so below is the modified recipe i ended up doing.

serves 4
ingredients:

• 1-2 tbsp rapeseed (canola) oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 3 medium carrots. coarsely grated (recipe suggested 1 large carrot which didn't seem enough)
• generous 1 cup brown (alt. white) basmati rice, soaked (i rinse rice about 3 times)
• 1 10 oz package of cremini mushrooms (or any other you have)
• 1 tsp cumin seeds (or ground cumin)
• 2 tsp ground coriander
• 2 tsp black mustard seeds (optional)
• 4 green cardamon pods (i did not have these but please use if you can)
• 2 cups vegetable stock
• 1 bay leaf
• 3/4 cup walnuts and almonds (can also use cashews, unsalted peanuts, or pistachios)
• salt and ground black pepper
• fresh parsley or coriander (cilantro) to garnish

 how to:

1. heat the canola oil in a large shallow frying pan and gently fry the onion and mushrooms for 3-4 minutes
2. add the garlic and carrot and fry for 3 minutes
3. drain the rice and then add to the pan along with the spices, cook for a further 1-2 minutes, stirring to coat the grains in the oil
4. pour in the stock, add the bay lead and season well
5. bring to a boil, then lower the heat, cover and simmer very gently for 10-12 minutes
6. remove the pan from the heat without lifting the lid, leave to stand about five minutes, then check the rice- if it is cooked there will be small steam holes on the surface of the rice, or try the rice if not too hot see if its cooked enough.
7. remove and discard the bay leaf and the cardamom pods if used.
8. stir in the nuts and check the seasoning, don't be afraid to add more salt etc
9. spoon to a platter and garnish with the parsley or coriander and serve immediately