Vegetable Biryani Rice 

4 cups Basmati or Jasmine rice (Precooked)  

1 cup Frozen peas

1 medium sized White Onion-chopped  

3 cloves fresh Garlic-Minced

Salt to taste

1/2 teaspoons  Garam Masala

1 teaspoon Cumin

1/3 teaspoon cardamom

1 cup Yogurt

4-5 teaspoon Olive Oil

¼ teaspoon whole cloves

1 teaspoon Turmeric

1/3 cup fresh grated Ginger

½ teaspoon Coriander

1 small can tomatoes (diced)

1/2 teaspoon Paprika

Juice of 1 lemon

1/3 cup yellow raisins

1 cup water

Set pre-cooked rice aside (it should still be warm). Heat oil, and add onions and garlic. Cook until golden brown. Reduce heat to medium-low, and add tomatoes, lemon juice, and your spices. Add 1 cup water.  Cook for about 10 minutes.

Add raisins and peas, and cook for about 3 minutes. Add Yogurt, and turn off heat. Mix well until consistency is creamy. Add a few teaspoons at a time to rice. Mix well-serve.