Vegetable Biryani

This traditional Vegetable Biryani is a fragrant and colorful dish that combines the wholesome flavors of fresh vegetables with aromatic spices. Featuring cauliflower, broccoli, snow peas, and mushrooms, this biryani is layered with fluffy white rice and garnished with crunchy cashews and chickpeas for added texture and protein. It's a delightful vegetarian option that is completely plant-based, dairy-free, gluten-free, and Whole30 compliant, making it a perfect choice for a healthy meal.

Ingredients:

• 2 cups white rice
• 1 cup cauliflower florets
• 1 cup snow peas, trimmed
• 1 large red onion, thinly sliced
• 1 cup broccoli florets
• 1 cup mushrooms, sliced
• 1/2 cup cashews, toasted
• 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 2 tablespoons of olive oil over medium heat. Add the sliced red onion and sauté until golden brown.
3. Stir in the ground cumin and ground turmeric, cooking for another minute until fragrant.
4. Add the cauliflower, broccoli, and mushrooms to the pot. Sauté for about 5-7 minutes until the vegetables are tender.
5. Add the snow peas and cooked chickpeas to the pot, stirring to combine. Season with salt to taste.
6. In a separate pot, bring 4 cups of water to a boil. Add the soaked and drained rice, cooking until the rice is just tender but still firm (about 10 minutes). Drain the rice.
7. Layer the cooked rice over the sautéed vegetables in the large pot. Drizzle with the remaining tablespoon of olive oil and gently fluff the rice with a fork to combine.
8. Cover the pot with a tight-fitting lid and reduce the heat to low. Allow the biryani to steam for 15-20 minutes to meld the flavors.
9. Once done, remove from heat and let it sit for 5 minutes before serving. Garnish with toasted cashews before serving.