Vegetable Biryani

This traditional Vegetable Biryani is a fragrant and colorful dish that brings together a medley of fresh vegetables, including cauliflower, broccoli, and mushrooms, all layered with aromatic white rice. The addition of chickpeas and cashews adds a delightful texture and nutty flavor, while the spices of cumin and turmeric elevate the dish to a new level of warmth and richness. This recipe is entirely vegetarian, plant-based, dairy-free, and gluten-free, making it suitable for a variety of dietary needs.

Ingredients:

• 2 cups white rice
• 1 cup cauliflower florets
• 1 cup snow peas
• 1 large red onion, sliced
• 1 cup broccoli florets
• 1 cup mushrooms, sliced
• 1/2 cup cashews
• 1 cup cooked chickpeas
• 3 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• Salt to taste
• Water as needed

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 the olive oil over medium heat. Add the sliced red onions and sauté until they are golden brown.
3. Add the ground cumin and ground turmeric to the onions, stirring for about a minute until fragrant.
4. Stir in the cauliflower, broccoli, and mushrooms. Cook for about 5-7 minutes until the vegetables are slightly tender.
5. Add the snow peas and cooked chickpeas, mixing well. Season with salt to taste.
6. In a separate pot, bring 4 cups of water to a boil. Add the soaked and drained rice to the boiling water, along with a pinch of salt. Cook until the rice is about 70% done, then drain the excess water.
7. Layer the partially cooked rice over the vegetable mixture in the pot. Sprinkle the cashews on top.
8. Cover the pot with a tight-fitting lid and reduce the heat to low. Cook for an additional 20 minutes, allowing the flavors to meld and the rice to finish cooking.
9. Remove from heat and let it sit, covered, for another 10 minutes. Fluff the biryani with a fork before serving.