Vegetarian Biryani Rice

Heat the oil in a large frying pan.

Roast the cashews, stirring until golden brown. Remove them with a spoon. Add 1 cup onions and roast for about 10 minutes, until golden and crisp. Remove and add them to the cashews.

In the same saucepan add garlic, curry paste, ginger, salt, cumin, and cinnamon. Mix together.

Add ¾ cup vegetable broth and ⅛ cup yogurt; lower heat, cover and simmer, about 25 minutes. Uncover and continue cooking until sauce is thick, about 15 minutes. Add the rest of the yogurt and reserve.

Meanwhile, in large saucepan, bring remaining broth, salt, cardamom seeds, anise stars, and cinnamon stick to a boil. Add the rice, lower the heat, cover, and simmer until the liquid is completely absorbed—about 25 minutes.

Remove the cardamom seeds, anise stars, and cinnamon stick from the rice. Spread the rice in a baking dish. Add the curry sauce and cover with greased aluminum foil.

Bake at 350°F until warm and liquid is absorbed, about 45 minutes. Sprinkle with onions and cashews.