This is a vegetarian Biriyani from Julie Sahni's Indian Cooking. It has modifications to allow for a vegan version as well. Shahi Sabz Korma Ingredients 1 lb potatoes 1/4 lb carrot 1/2 lb paneer (cut into 1/4 x 1/4 x 1 1/2 in pieces) (substitute firm tofu for vegan) 2 C onions (finely chopped) 1 Tbs garlic (minced) 1 1/2 Tbs fresh ginger (minced) 2 green chilies (seeded, minced) 12 cardamom pods 3" stick cinnamon 24 whole cloves 5 Tbs ground almonds 1 C plain yogurt (substitute w/coconut cream for vegan) 1/4 C frozen peas 1/4 C cream (substitute w/coconut cream for vegan) 1/2 Tbs salt pepper oil for frying Technique Peel and cut potatoes and carrots into pieces the same size as the paneer. Brown paneer pieces in oil, remove. Brown onion, garlic, ginger, and chilies. If using whole spices, add cardamom, cinnamon, and cloves and fry for 5 more minutes. Alternately, before starting to fry, toast and grind whole spices, reducing the quantities. Use 1 tsp cardamom seed instead of pods, 1.5" cinnamon, ~6 cloves. Add the spices. Add ground almond and fry for a few more minutes. Add yogurt a couple of Tbs at a time, while mixing in and continuing to fry. Add potatoes, carrots, salt, pepper, and 1 1/2 C water. Bring to a boil, reduce heat and simmer until vegetables are firm, but tender. Add paneer, frozen peas, cream, and simmer to reduce and thicken sauce. Adjust salt. Biriyani Ingredients 1 recipe of Shahi Sabz Korma 2 C basmati rice, or brown basmati 1 onion 2-3 Tbs chopped nuts 2-3 Tbs raisins Cilantro Technique Wash and then soak rice for 1/2 hour. Preheat oven to 300 deg. Slice an onion into half rings and fry until brown and crisp. Note that this can take quite a while, so doing it before hand is adviseable. Toast slivered almonds. Fry raisins until they puff up and then remove immediately. Boil 3 qt water and add rice, bring back to a boil and cook for 2 min. Drain and add rice to an oven proof casserole. Add the korma and mix. Cover with foil and add the lid. Bake for 30 min. Turn off oven and let sit for 10 min more. Transfer to a platter and sprinkle with nuts, etc.