Vegetable Biryani (One-Pot Recipe)

This traditional Vegetable Biryani is a fragrant and colorful one-pot dish that brings together a medley of fresh vegetables including cauliflower, snow peas, broccoli, and mushrooms, all perfectly seasoned with ground cumin and turmeric. The addition of chickpeas and cashews adds a delightful texture and nutty flavor, making this biryani not only satisfying but also nutritious. This recipe is entirely vegetarian, plant-based, dairy-free, gluten-free, and Whole30 compliant, ensuring it meets a variety of dietary needs while delivering a classic taste.

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 can (15 oz) chickpeas, drained and rinsed
• 3 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 4 cups vegetable broth
• Salt to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Rinse the white rice under cold water until the water runs clear. Soak it in water for 30 minutes, then drain.
2. In a large pot, heat the olive oil over medium heat. Add the sliced red onion and sauté until translucent.
3. Stir in the ground cumin and ground turmeric, cooking for another minute until fragrant.
4. Add the cauliflower, broccoli, mushrooms, and snow peas to the pot. Sauté for about 5-7 minutes until the vegetables begin to soften.
5. Add the drained chickpeas and cashews, stirring to combine with the vegetables.
6. Pour in the vegetable broth and bring to a boil. Once boiling, add the drained rice and salt to taste. Stir gently to combine.
7. Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, or until the rice is cooked and has absorbed the liquid.
8. Remove from heat and let it sit, covered, for an additional 5 minutes. Fluff the biryani with a fork before serving.
9. Garnish with fresh cilantro if desired and serve hot.