Vegetable Biryani (Rice Pilaf)

Ingredients

• 2 cups Basmati Rice
• 2 cups Mixed Vegetables (carrots, peas, beans, corn)
• 1 large Onion
• 4 cloves Garlic
• 2.54 cm Ginger
• 2 tablespoons Biryani Masala
• 1/4 cup Mint Leaves
• 1/4 cup Cilantro
• 4 cups Vegetable Broth
• 2 tablespoons Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

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 water completely from the rice.
2. 2Prepare your aromatics: Peel and thinly slice the 1 large Onion. Peel and mince the 4 cloves Garlic. Peel and mince the 2.54 cm Ginger.
3. 3Place a large, heavy-bottomed pot on the stove over medium heat. Add the 2 tablespoons of Oil. Once the oil is shimmering, add the sliced onion and cook for 5-7 minutes, stirring occasionally, until the onion is soft and golden brown. Add the minced garlic and minced ginger to the pot and cook for 1 minute more, stirring constantly, until fragrant.
4. 4Add the 2 cups of Mixed Vegetables and the 2 tablespoons of Biryani Masala to the pot. Stir well to coat the vegetables and cook for 2 minutes, stirring frequently.
5. 5Add the drained 2 cups of Basmati Rice and the 4 cups of Vegetable Broth to the pot. Stir everything together. Increase the heat to high and bring the mixture to a rolling boil.
6. 6Once boiling, immediately reduce the heat to low. Cover the pot tightly with a lid. Let the biryani simmer gently for 20-25 minutes, or until all the liquid has been absorbed and the rice is tender. Do not lift the lid during this time.
7. 7Remove the pot from the heat and let it stand, covered, for 5 minutes. This allows the steam to finish cooking the rice evenly. Fluff the biryani gently with a fork. Stir in the 1/4 cup of chopped Mint Leaves and the 1/4 cup of chopped Cilantro just before serving.

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