Easy Vegetable Biryani Recipe

This recipe is delicious. You can really put any vegetables at all into it – I thought I might put asparagus but, than I changed my mind. I love “one pot” meals – you can make sheet pan meals or skillet meals or a dutch oven. The flavour is bold because of the spice mixture – garam masala is an amazing spice. If I made this again, I would add 1/2 cup of dates, raisins or currants. You really don’t need anything else with this meal – it is both filling and delicious.

I large sweet onion, diced
1 tablespoon of garlic, minced
1 tablespoon of ginger, minced
3 roma tomatoes, minced
1/2 cup of water

Heat 3 tablespoons of oil in a dutch oven, add the onion and cook until translucent (about 4 minutes). Add garlic, ginger, tomatoes and water and simmer for 10 minutes until the water has evaporated.

Add:
1/2 cup of peas
1 carrot, sliced into thin coins
1 large sweet potato, diced
1 red or yellow or green pepper, sliced
2 stalks of celery, thinly sliced
1 cup of cauliflower florets

Stir well and add the following spices:
2 teaspoons of salt
1/2 teaspoon of black pepper
2 teaspoons of garam masala
1 teaspoon of coriander
1/2 teaspoon of tumeric
1 teaspoon of cumin
1/2 teaspoon of cinnamon
Stir well and add 4 cups of broth (vegetable or chicken)

Rinse and drain two cups of basmati rice. When broth comes to a full boil, add the rice, stir and cover.
Reduce heat and cook covered for 30-40 minutes (check to make sure all the liquid has evaporated).
Turn off the heat and let sit, covered, for 5 minutes before serving.