Gluten-Free Vegetable Biryani

Instructions

1. 1Measure the 2 cups of Basmati Rice into a bowl. Cover the rice with cool water and let it soak for 30 minutes. After soaking, drain the rice completely.
2. 2Place a large, heavy-bottomed pot or Dutch oven on the stove over medium heat (about 175°C / 175°C). Add the 3 tablespoons of Ghee (or vegetable oil). Once the ghee is melted and shimmering, add the 1 teaspoon of Cumin Seeds and the 2 Bay Leaves. Cook for about 1 minute, stirring constantly, until the cumin seeds are fragrant and lightly browned.
3. 3Add the chopped 1 large Onion and the 2 tablespoons of Ginger-Garlic Paste to the pot. Cook, stirring often, for 5-7 minutes, until the onion is softened and turns golden brown.
4. 4Add the 3 cups of Mixed Vegetables (carrots, peas, beans, cauliflower) to the pot. Stir well to combine with the onion mixture. Cook for another 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
5. 5Stir in the 1 teaspoon of Turmeric Powder, 1/2 teaspoon of Red Chili Powder, and 1 teaspoon of Garam Masala. Cook for 1 minute more, stirring constantly, until the spices are fragrant.
6. 6Add the drained 2 cups of Basmati Rice to the pot. Stir gently for 1-2 minutes to coat the rice grains with the spices and vegetables.
7. 7Pour in the 4 cups of Vegetable Broth. Increase the heat to medium-high and bring the liquid to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot tightly with a lid, and let it simmer for 20-25 minutes. The biryani is done when the rice is tender and all the liquid has been absorbed. You can check by gently poking the rice with a fork.
8. 8Remove the pot from the heat and let it stand, covered, for 5-10 minutes. This allows the rice to steam and become fluffy. Fluff the biryani gently with a fork. Garnish with the 2 tablespoons of Fresh Cilantro and serve hot.

Related Guides