Name: Vegetable Biryani
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup basmati rice; 2 cups mixed vegetables (such as carrots, peas, bell peppers, and potatoes); 1 onion, thinly sliced; 2 tomatoes, diced; 2 cloves of garlic, minced; 1-inch piece of ginger, grated; 1 teaspoon cumin seeds; 1 teaspoon turmeric powder; 1 teaspoon garam masala; 1 teaspoon red chili powder (adjust to taste); 1 cinnamon stick; 4-5 whole cloves; 4-5 whole cardamom pods; 1/4 cup cashews; 2 tablespoons ghee (clarified butter) or oil; Salt to taste; Fresh cilantro leaves for garnish

Instructions

Rinse the basmati rice in cold water until the water runs clear. Soak the rice in water for about 20 minutes. Drain and set aside.
In a large skillet or pot, heat ghee or oil over medium heat. Add the cumin seeds, cinnamon stick, cloves, and cardamom pods. Sauté for a minute until fragrant.
Add the sliced onions and sauté until they turn golden brown. Then, add the minced garlic and grated ginger. Cook for another minute until the raw smell disappears.
Stir in the mixed vegetables and diced tomatoes. Add turmeric powder, garam masala, red chili powder, and salt. Mix well and cook for 5-7 minutes until the vegetables are slightly tender.
Add the drained rice to the vegetable mixture and gently stir to combine. Pour in 2 cups of water and bring the mixture to a boil.
Reduce the heat to low, cover the pot with a tight-fitting lid, and let the vegetable biryani simmer for 15-20 minutes until the rice is cooked and the water is absorbed.
In a separate pan, dry-roast the cashews until they are golden brown and fragrant. Set aside.
Once the biryani is cooked, remove from heat and let it sit, covered, for another 5 minutes to allow the flavors to meld.
Fluff the biryani gently with a fork, garnish with fresh cilantro leaves and roasted cashews.

Ingredients

Instructions

Nutrition Facts

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