Vegetable Biryani

  • 1 onion, peeled and chopped
  • 2 cups chopped mixed vegetables (e.g., potatoes, green beans, cauliflower, carrot)
  • 4 tablespoons light vegetable oil
  • 1 1-inch cinnamon stick
  • 6 cloves
  • 2 large black cardamom seeds
  • 1 teaspoon black cumin powder
  • 1 teaspoon salt
  • 1 teaspoon coriander
  • 1 teaspoon garam masala
  • 1 teaspoon turmeric powder
  • 1 teaspoon chili powder/cayenne
  • 2 cups raw Basmati rice (rinsed 4 times, soaked 20 minutes) or 4 cups cooked, non-sticky, long-grain rice
  • Fry onion in oil until light brown. Add spices (cinnamon through salt in the ingredient list.) and fry for 1 minute. Add vegetables and fry for 4-5 minutes.

    Add rice (and 4 cups water if uncooked.) Add remaining spices (coriander through chili powder in the ingredient list.) Bring to a boil and reduce temperature slightly until the bubbles emerge through the rice. Cover and reduce heat to low.

    Cook for 12-15 minutes without stirring. Garnish with fresh coriander. Serve with raita or salad.