SABRINA SNYDER: Vegetable Biryani is a bold and flavorful rice dish with bell peppers, peas, carrots and potatoes in a spiced rice dish made with turmeric, garam masala and other warm spices.
Ingredients:
3 tablespoons olive oil or ghee if available
1 yellow onion cut into 1/2-inch dice
1 tablespoon garlic minced
1 tablespoon ginger minced
1 roma tomato minced finely
1/2 cup water
1/2 cup peas
1 carrot sliced into thin coins
2 russet potatoes peeled and chopped
1 green bell pepper sliced
2 stalks celery thinly sliced
1 cup cauliflower florets
2 teaspoons Kosher salt
1/4 teaspoon cayenne pepper
1/2 teaspoon black pepper
2 teaspoons garam masala
1 teaspoon coriander
1/2 teaspoon ground turmeric
1 teaspoon cumin
1/2 teaspoon cinnamon
4 cups vegetable broth
2 cups basmati rice rinsed and drained
Instructions:
Note: click on times in the instructions to start a kitchen timer while cooking.
Add olive oil in a large dutch oven over medium-high heat.
Add the onion, and cook until translucent, about 3-4 minutes.
Stir in garlic, ginger, tomatoes, and 1/2 cup water.
Bring to a simmer, and cook until the water has evaporated, about 10 minutes.
Add in the peas, carrot, potato, bell pepper, celery and cauliflower and stir well.
Add in the salt, cayenne, black pepper, garam masala, turmeric, cumin and cinnamon, stirring well.
Add in the vegetable broth and bring to a boil.
Rinse basmati rice.
Add in the basmati rice, reduce to low heat and cook (covered) for 18-20 minutes.
Turn off the heat and let sit, covered, for five minutes before opening and serving.
