Slow Cooker Vegetable Biryani

Ingredients

• 2 cups Basmati Rice
• 2 cups Mixed Vegetables
• 1 large Onion
• 1 tbsp Ginger
• 2 cloves Garlic
• 1 tbsp Garam Masala
• 0.5 tsp Turmeric Powder
• 0.5 tsp Cumin Powder
• 0.5 tsp Coriander Powder
• 4 cups Vegetable Broth
• 2 tbsp Ghee
• 1 tsp Salt
• 0.25 cup Cilantro

Instructions

1. 1Rinse the 2 cups of Basmati Rice under cold running water until the water runs clear, then set aside.
2. 2Place a 10-inch skillet over medium heat (350°F / 175°C). Add the 2 tablespoons of Ghee and let it melt.
3. 3Add the 1 large Onion, chopped, to the melted ghee. Cook, stirring occasionally, for 8-10 minutes, or until the onion is golden brown and softened.
4. 4Add the 1 tablespoon of Ginger and 2 cloves of Garlic, minced, to the skillet with the onions. Cook for 1 minute more, stirring constantly, until fragrant.
5. 5Transfer the cooked onion, ginger, and garlic mixture from the skillet into your slow cooker pot.
6. 6Add the rinsed 2 cups of Basmati Rice, 2 cups of Mixed Vegetables, 1 tablespoon Garam Masala, 0.5 teaspoon Turmeric Powder, 0.5 teaspoon Cumin Powder, 0.5 teaspoon Coriander Powder, 4 cups Vegetable Broth, and 1 teaspoon Salt to the slow cooker pot.
7. 7Stir all the ingredients in the slow cooker gently to combine them evenly.
8. 8Cover the slow cooker with its lid. Cook on the low setting for 3 hours or on the high setting for 1.5 hours, or until the rice is fully cooked and the vegetables are tender. The rice should have absorbed most of the liquid.
9. 9Once cooked, gently fluff the biryani with a fork. Garnish with the 0.25 cup of Cilantro, chopped, and serve hot.

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