1. Preheat oven to 350 degrees F. Spray a 2-quart casserole with vegetable cooking spray.

2. Prepare biryani. Place rice and water in a medium saucepan and bring to a boil over high heat. As soon as water boils, reduce heat to low, cover pan, and cook until water is absorbed and rice is cooked, about 25 to 30 minutes. Transfer rice to prepared casserole pan.

3. While rice cooks, heat 2 tsp. of the oil in a large nonstick skillet over medium heat. Add garam masala, mustard seeds, and poppy seeds and cook, stirring continuously, for 30 seconds. Add onion, jalapen?o, and raisins and sautee until onion softens, stirring occasionally, about 5 to 7 minutes. Add 1 to 2 Tbsp. water if needed to keep the mixture from sticking or burning. Transfer to a bowl and let cool.

4. Return skillet to medium heat. Add remaining 1 tsp. oil. When hot, add veg- etable mixture and peas. Cook and stir until vegetables have softened slightly, about 5 minutes. Stir in the chopped tomato. Remove from heat and set aside.

5. Stir yogurt into the cooled onion-jalapen?o mixture. Spoon the combined ingredients over the rice, making a second layer. Top with the vegetables to make a third layer. Cover the pan with a lid or foil. Bake biryani for 20 minutes, or until heated through.

6. While biryani bakes, prepare the raita. In a medium mixing bowl, stir together both yogurts until smooth. Stir in cilantro, cumin, salt, and paprika until combined and smooth. Add tomato, carrot, and scallions, stirring to distribute. Transfer mixture to a serving bowl and serve immediately, or cover and chill until ready to serve.

7. When biryani is done, remove from oven, uncover, and sprinkle the top with almonds and chopped cilantro and mint, if using. Serve from the baking dish, with raita on the side.

Source: Hannaford fresh Magazine, November - December 2010