Vegetable Biryani (Gluten-Free)

Ingredients

• 2 cups Basmati rice
• 2 cups Mixed vegetables (carrots, peas, beans, potatoes)
• 1 large Onion
• 2 tablespoons Ginger-garlic paste
• 1 large Tomato
• 2 tablespoons Biryani masala
• 1/4 cup Mint leaves
• 1/4 cup Cilantro
• 2 tablespoons Ghee or vegetable oil
• 1/4 cup Cashews (optional)

Instructions

1. 1Measure 2 cups of Basmati rice into a bowl. Add enough water to cover the rice by at least 2 inches. Let the rice soak for 30 minutes. After soaking, drain the rice thoroughly. Cook the drained rice in a pot of boiling water until it is 70% cooked, which means it will still have a slight bite. Drain the rice again and set aside.
2. 2Place a large, heavy-bottomed pot over medium heat (350°F / 175°C). Add the 2 tablespoons of Ghee or vegetable oil. Once the ghee or oil is shimmering, add the 1 large Onion, thinly sliced. Cook the onion, stirring occasionally, until it is golden brown and smells sweet, about 8-10 minutes.
3. 3Add the 2 tablespoons of Ginger-garlic paste to the pot with the onions. Cook, stirring constantly, until it is fragrant, about 1 minute. Add the 1 large Tomato, finely chopped. Cook, stirring, until the tomato has softened and started to break down, about 3-5 minutes.
4. 4Stir in the 2 tablespoons of Biryani masala. Cook for 2 minutes, stirring constantly, until the spices are fragrant. Add the 2 cups of Mixed vegetables (carrots, peas, beans, potatoes). Stir to coat the vegetables with the spice mixture. Cook for 5 minutes, stirring occasionally, until the vegetables are slightly tender.
5. 5Add the 1/4 cup Mint leaves, chopped, and the 1/4 cup Cilantro, chopped, to the pot with the vegetables. Stir to combine. Remove the pot from the heat.
6. 6Carefully layer half of the cooked 70% done Basmati rice over the vegetable mixture in the pot. Then, add the remaining half of the Basmati rice on top. If using, sprinkle the 1/4 cup Cashews over the top layer of rice.
7. 7Cover the pot tightly with a lid. If your lid doesn't seal well, you can place a piece of foil over the pot before putting the lid on. Cook on the lowest heat setting (about 200°F / 95°C) for 15-20 minutes, or until the rice is fully cooked and tender. You should hear gentle simmering sounds and smell the aromatic spices.
8. 8Once the rice is fully cooked, turn off the heat. Let the biryani rest, covered, for 5 minutes. This allows the flavors to meld and the rice to finish steaming. Gently fluff the biryani with a fork before serving.

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