Ingredients:
- 2 cups basmati rice, rinsed
- 1 tablespoon ghee (or vegetable oil)
- 1 small onion, finely chopped
- 1 green bell pepper, diced
- 1 medium carrot, diced
- 1 cup frozen peas
- 1 teaspoon minced ginger
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1 teaspoon chili powder (adjust to spice preference)
- 1/2 teaspoon garam masala
- 1/4 teaspoon ground coriander
- 2 bay leaves
- 1 tomato, chopped
- 2 cups vegetable broth
- 1/2 cup chopped fresh cilantro
- Salt to taste
Instructions:
- Prepare the Rice: Rinse the basmati rice in cold water several times until the water runs clear. Drain and soak the rice in clean water for 20 minutes. Drain again and set aside.
- Sauté the Vegetables: Heat the ghee or oil in a large pot or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- Add the Spices: Stir in the bell pepper, carrot, ginger, garlic, cumin, turmeric, chili powder, garam masala, coriander, and bay leaves. Cook for another minute, until fragrant.
- Incorporate the Tomato: Add the chopped tomato and cook for 2-3 minutes, stirring occasionally, until the tomato softens and releases its juices.
- Combine Rice and Broth: Add the drained rice and vegetable broth to the pot. Stir gently to combine and bring to a boil.
- Simmer and Steam: Reduce heat to low, cover the pot tightly with a lid, and simmer for 15-20 minutes, or until the rice is cooked through and all the liquid is absorbed.
- Fluff and Garnish: Remove the pot from heat and let it stand for 5 minutes, undisturbed. This allows the rice to steam and finish cooking. Fluff the rice gently with a fork and stir in the chopped cilantro. Season with salt to taste.
- Serve: Serve the spicy vegetable biryani hot, along with your favorite raita (yogurt sauce) or chutney for an extra flavor dimension.
Tips:
- For a richer flavor, substitute chicken or vegetable broth with coconut milk.
- If you don’t have fresh ginger and garlic, you can substitute 1 teaspoon ginger paste and 1/2 teaspoon garlic paste.
- To make the dish vegan, omit the ghee and use vegetable oil.
- Adjust the amount of chili powder according to your preferred spice level.
- You can add other vegetables to this recipe, such as green beans, corn, or cauliflower.
