Vegetable Biryani

This traditional Vegetable Biryani is a fragrant and colorful dish that showcases the vibrant flavors of fresh vegetables. With a delightful combination of cauliflower, broccoli, snow peas, mushrooms, and chickpeas, this biryani is both hearty and satisfying. The addition of cashews adds a lovely crunch, while the aromatic spices elevate the dish to a true classic. Perfectly cooked white rice serves as the base, making this a wholesome, vegetarian, and gluten-free meal that meets all dietary requirements.

Ingredients:

• 2 cups white rice
• 1 cup cauliflower florets
• 1 cup broccoli florets
• 1 cup snow peas
• 1 cup sliced mushrooms
• 1 large red onion, thinly sliced
• 1 cup cooked chickpeas
• 1/2 cup cashews
• 3 tablespoons olive oil
• 2 teaspoons cumin seeds
• 2 teaspoons coriander powder
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Rinse the white rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the cumin seeds and sauté until they begin to crackle.
3. Add the sliced red onion and sauté until golden brown.
4. Stir in the cauliflower, broccoli, snow peas, and mushrooms. Cook for about 5-7 minutes until the vegetables are tender.
5. Add the cooked chickpeas, coriander powder, turmeric powder, garam masala, and salt. Mix well and cook for another 2-3 minutes.
6. In a separate pot, bring 4 cups of water to a boil. Add the soaked and drained rice, and cook until the rice is 70% done (about 8-10 minutes). Drain the rice.
7. Layer the partially cooked rice over the vegetable mixture in the pot. Drizzle the remaining olive oil on top and cover tightly with a lid.
8. Reduce the heat to low and let it steam for 20 minutes, allowing the flavors to meld and the rice to finish cooking.
9. Once done, gently fluff the biryani with a fork. Garnish with cashews and fresh cilantro before serving.