Dairy-Free Vegetable Biryani

Ingredients

• 2 cups Basmati Rice
• 4 cups Vegetable Broth
• 3 tablespoons Coconut Oil
• 1 large Onion
• 3 cloves Garlic
• 1 inch Ginger
• 3 cups Mixed Vegetables (carrots, peas, beans, potatoes)
• 1 cup Cauliflower
• 3 tablespoons Biryani Masala
• 1/4 cup Mint Leaves
• 1/4 cup Cilantro Leaves
• 1 tablespoon Lemon Juice
• to taste Salt

Instructions

1. 1Measure the 2 cups of Basmati Rice into a bowl. Cover the rice with water and let it soak for 30 minutes. After 30 minutes, drain the rice very well.
2. 2Place a large heavy-bottomed pot on the stove over medium heat (350°F / 175°C). Add the 3 tablespoons of Coconut Oil. Once the oil is hot, add the 1 large Onion, sliced, and cook, stirring occasionally, until it is golden brown, about 8-10 minutes.
3. 3Add the 3 cloves of Garlic, minced, and the 1 inch of Ginger, grated. Cook, stirring constantly, until they are fragrant, about 1 minute.
4. 4Add the 3 cups of Mixed Vegetables and the 1 cup of Cauliflower to the pot. Cook, stirring occasionally, for 5 minutes until the vegetables begin to soften slightly.
5. 5Stir in the 3 tablespoons of Biryani Masala and salt to taste. Cook for 2 minutes, stirring constantly, until the spices are fragrant.
6. 6Add the drained 2 cups of Basmati Rice and the 4 cups of Vegetable Broth to the pot. Stir everything together. Increase the heat to medium-high and bring the liquid to a boil. Once boiling, reduce the heat to low, cover the pot tightly with a lid, and let it simmer for 20 minutes, or until the rice is fully cooked and all the liquid has been absorbed. Do not lift the lid during this time.
7. 7Once the rice is cooked, remove the pot from the heat. Gently stir in the 1/4 cup of Mint Leaves, the 1/4 cup of Cilantro Leaves, and the 1 tablespoon of Lemon Juice. Let the biryani rest, covered, for 5 minutes to allow the flavors to meld.
8. 8Serve the Dairy-Free Vegetable Biryani hot.

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