Vegetable and Rice Casserole

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.

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 (found in supermarket Asian aisle or use  long grain white rice)
1       cup frozen petite green peas
4       cups water
1       teaspoon roasted ground cumin
1/2    teaspoon garam masala

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.
Heart healthy