Vegetable Biryani

Ingredients

• Chicken stock

  Soup, home-prepared

  ½ cup or 120g

• Butter

  Unsalted

  3 tbsp or 43g

• Carrots

  Raw

  1 cup grated or 110g

• Onions

  Raw

  ½ medium or 55g

• Cauliflower

  Raw

  ½ head small or 133g

• Salt

  Table

  ¾ tsp or 5g

• Ginger

  Spices, ground

  ½ tsp or 0.9g

• Cayenne pepper

  Spices, red or cayenne

  ½ tsp or 0.9g

• Turmeric

  Spices, ground

  ¼ tsp or 0.6g

• Peas

  Edible-podded, raw

  ½ cup, whole or 32g

Directions

1. Melt the butter in a large skillet over medium heat. Add the carrots and onion and saute for 5 minute Rice the cauliflower Add the cauliflower, salt and all of the spices to the skillet and continue to sauté over medium heat for 5 minutes until cauliflower is crisp tender Add peas, cover and cook for 15 minutes until the cauliflower is tender and the liquid has been absorbed