Vegetable Biryani

Cooking Method

    1. Add olive oil in a large dutch oven over medium-high heat.
    2. Add the onion, and cook until translucent, about 3-4 minutes.
      Stir in garlic, ginger, tomatoes, and 1/2 cup water.
    3. Bring to a simmer, and cook until the water has evaporated,
      about 10 minutes.
      Add in the peas, carrot, potato, bell pepper, celery and
      cauliflower and stir well.
    4. Add in the salt, cayenne, black pepper, garam masala,
      turmeric, cumin and cinnamon, stirring well.
    5. Add in the vegetable broth and bring to a boil.
    6. Rinse basmati rice.
      Add in the basmati rice, reduce to low heat and cook (covered) for 18-20 minutes.
    7. Turn off the heat and let sit, covered, for five minutes before opening and serving.
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