Vegetable Biryani with Cashew-Free Raita (Coconut Yogurt)

Ingredients

• 2 cups Basmati rice
• 3 tbsp Coconut oil
• 2 medium Onion
• 1 inch Ginger
• 4 cloves Garlic
• 3 cups Mixed vegetables (carrots, peas, beans, potatoes)
• 2 tsp Garam masala
• 1 tsp Turmeric powder
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 0.25 cup Mint leaves
• 0.25 cup Cilantro
• 1 cup Coconut yogurt
• 0.5 medium Cucumber
• to taste Salt

Instructions

1. 1Rinse the 2 cups of Basmati rice under cold water until the water runs clear. Drain the rice and place it in a bowl. Add enough fresh water to cover the rice completely and let it soak for 30 minutes.
2. 2While the rice is soaking, prepare the vegetables. Peel and thinly slice the 2 medium Onions. Peel and mince the 1 inch Ginger and 4 cloves Garlic. Chop the 3 cups of Mixed vegetables (carrots, peas, beans, potatoes) into bite-sized pieces.
3. 3Place a large, heavy-bottomed pot or Dutch oven on the stove over medium heat (350°F / 175°C). Add the 3 tbsp Coconut oil. Once the oil is shimmering, add the sliced onions and cook, stirring occasionally, until they are golden brown and softened, about 8 to 10 minutes.
4. 4Add the minced ginger and garlic to the pot with the onions. Cook for 1 minute more, stirring constantly, until fragrant. Add the chopped mixed vegetables to the pot and cook for 5 minutes, stirring occasionally, until they begin to soften slightly.
5. 5Stir in the 2 tsp Garam masala, 1 tsp Turmeric powder, 1 tsp Cumin powder, and 1 tsp Coriander powder. Cook for 1 minute, stirring constantly, until the spices are fragrant.
6. 6Drain the soaked Basmati rice thoroughly. Add the drained rice to the pot with the vegetables and spices. Pour in 4 cups of water and add salt to taste. Stir everything together. Bring the mixture to a boil over high heat.
7. 7Once boiling, reduce the heat to low, cover the pot tightly with a lid, and let it simmer for 15 to 20 minutes, or until all the water has been absorbed and the rice is tender. Do not lift the lid during this time.
8. 8Remove the pot from the heat and let it sit, covered, for 5 minutes. Then, uncover and gently fluff the biryani with a fork. Stir in the 0.25 cup chopped Mint leaves and 0.25 cup chopped Cilantro.
9. 9While the biryani is resting, prepare the raita. Grate the 0.5 medium Cucumber and squeeze out any excess liquid using your hands or a clean kitchen towel. In a medium bowl, combine the 1 cup Coconut yogurt, the grated cucumber, and salt to taste. Stir well.
10. 10Serve the Vegetable Biryani hot, with the Coconut yogurt Raita on the side.

Substitutions

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