Vegetable Biryani Recipe

INGREDIENTS

• 1.5 cups white basmati rice

• 6 Tbs ghee

• 1/2 yellow onion, chopped

• 1/4 red bell pepper, thinly sliced (optional)

• 1 carrot (grated)

• 1 cup of veggies of choice such as zucchini (sliced into half-moon pieces), &/or green cabbage (shredded) &/or broccoli flowerets, &/or a combo of your favorites

• 2 handfuls of spinach

• 1/4 cup green peas (fresh /frozen) – optional

• 1 cup cubed paneer (optional)

• 2 pinches hing powder (asafoetida) or 1 clove crushed garlic (or you can omit)

• 2 Tbs fresh ginger, chopped finely or grated

• 1 Tbs cumin seeds

• 1 Tbs coriander powder

• 1 thai green chili (sliced lengthwise, seeds removed) or 1/2 tsp chili flakes

• 1 cinnamon stick (or 1/4 tsp cinnamon powder)

• 1/2 teaspoon ground cardamom (or 3 crushed cardamom pods)

• 1/2 teaspoon turmeric powder

• fresh curry leaves (2 stems/approx 20 leaves worth, chopped)

• 3 bay leaves

• 1 tsp garam masala powder (or mom's super spice)

• 1 star anise pod (optional)

• 2.5 cups water or veggie stock

• 1-1.5 tsp salt, or to taste

• 1 can chickpeas or other beans of choice (optional) – OMIT IF USING PANEER

• 1/3 cup dried cranberries (aka-craisins) or raisins

• Garnish:

• Squeeze of lime

• 1/4 cup roasted cashews or nut of choice (sauteed in ghee for an extra treat, or dry roast in toaster over or frying pan)

• Chopped cilantro

• pinch of shredded coconut

• For an extra treat, eat with green (cilantro-mint) chutney or cucumber-mint raita (yogurt condiment)

Preparation

1. Rinse rice

2. In a large skillet, or shallow Dutch oven, heat ghee over medium heat.

3. Add all spices (except garlic and ginger)

4. Add onion and saute until translucent

5. Add paneer (or chickpease/beans) and veggies (except peas), garlic, ginger, and coat with spices and leaves and sauté 3-5 minutes

6. Add rice, water/veggie stock, salt, green peas, craisins/raisins and stir

7. Bring to a simmer over medium heat, then lower heat to low.

8. Cover the pot with a thin dish towel, then place the lid over the top of the towel, and bring the four corners of the towel up and over the lid. This will tighten the seal and keep the steam in, allowing the rice to cook more quickly and evenly.

9. Simmer on low 20 minutes or until the rice has soaked up the liquid.

10. Uncover the biryani and fluff with a fork (and more ghee) as needed/desired.

11. Garnish with roasted cashews, cilantro and lime juice to taste

12. For an extra treat, green (cilantro-mint) chutney or cucumber-mint raita (yogurt condiment)

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