Vegetable Biryani

Instructions

1. 1

   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.

2. 2

   Heat the vegetable oil in a large pot over medium heat. Add the sliced onion and sauté until golden brown.

3. 3

   Add the minced garlic and grated ginger to the pot and sauté for another minute until fragrant.

4. 4

   Add the diced carrot, peas, and cubed potato to the pot. Cook for 5 minutes, stirring occasionally.

5. 5

   Stir in the cumin, coriander, turmeric, and garam masala. Cook for 1-2 minutes until the spices are fragrant.

6. 6

   Add the drained rice to the pot and stir to coat the rice with the spices and vegetables.

7. 7

   Pour in the vegetable stock and add salt to taste. Bring the mixture to a boil.

8. 8

   Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 15-20 minutes until the rice is cooked and the liquid is absorbed.

9. 9

   Remove the pot from the heat and let it sit, covered, for 5 minutes.

10. 10

    Fluff the rice with a fork and garnish with fresh coriander before serving.