Vegetable Biryani

Ingredients

• 1 1/2 cups dry basmati rice
• 2 tbsp vegetable oil
• 1 large onion, thinly sliced
• 2 cups small cauliflower florets
• 1 medium carrot, diced
• 1 cup frozen peas
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 2 tsp garam masala
• 1/2 tsp ground turmeric
• 1/2 cup plain yogurt
• 1/2 cup water, for steaming
• 1 1/2 tsp fine salt, divided
• 1/4 cup chopped cilantro

Step-by-step instructions

1. Rinse rice and soak in water for 20 minutes; drain. Boil in fresh water with 1 teaspoon salt for 5 to 6 minutes, until partly cooked but firm in the center. Drain.
2. Meanwhile, cook onion in oil in a heavy pot for 10 minutes. Add cauliflower and carrot; cook 4 minutes. Add garlic, ginger, garam masala, and turmeric; stir 1 minute.
3. Stir in peas, yogurt, measured water, and remaining salt. Simmer 5 minutes.
4. Spread rice over vegetables without mixing. Cover tightly and cook on low for 20 minutes.
5. Rest off heat, covered, for 10 minutes. Fold gently and scatter cilantro over top.

Ingredient substitutions

• Replace cauliflower with diced green beans in the same weight.

Storage & reheating

Refrigerate in shallow containers within 2 hours for 3 days. Reheat once to 165°F (74°C).

What to serve with it

Serve with plain yogurt and tomato-cucumber salad.