Name: Fragrant Vegetable Biryani
Prep time: 19 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Cuisine: indian
Ingredients: 1 tsp olive oil (divided); 2 tbsp olive oil (divided); 0.25 cup cashew pieces (raw, (55 grams)); 1 null yellow onions (thinly sliced (225 grams)); 6 cloves garlic cloves (minced, (32 grams)); 3 inches ginger root (minced, (20 grams)); 2 inches cinnamon stick (4 grams); 6 null whole cloves; 4 null bay leaves; 2 tbsp coriander ground (12 grams); 1 tbsp garam masala (5 grams); 1 tsp cayenne pepper (optional); 2 null star anise (whole); 1 tsp turmeric powder (3 grams); 1 null green bell pepper (thinly sliced (approximately 1.5 cups or 140 grams)); 2 cups cauliflower florets (approximately 230 grams); 1 null russet potatoes (peeled, cubed (1.5 cups or 250 grams)); 1.5 tsp salt (10 grams); 1 cup frozen peas (130 grams); 0.5 cup plant yogurt (plain, unsweetened, optional (122 grams)); 1 cup coconut milk (canned, (220 grams)); 1.5 cups vegetable broth (390 grams); 2 cups basmati rice (rinsed (450 grams)); null null fresh cilantro (for topping, optional)

Instructions

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1

Heat a large pot or Dutch oven over medium heat and add olive oil (1 tsp).
2

Add cashew pieces (0.25 cup) to the heated oil and cook for 2-3 minutes until golden brown. Remove and set aside.
3

Add olive oil (1 tbsp) to the pot with onions (1 yellow) (thinly sliced). Cook until softened, approximately 3-4 minutes.
4

Add cloves (6 garlic) and ginger root (3 inches). Cook until fragrant, approximately 1-2 minutes.
5

Add another olive oil (1 tbsp), cinnamon stick (2 inches), cloves (6 whole), leaves (4 bay), coriander ground (2 tbsp), garam masala (1 tbsp), cayenne pepper (1 tsp) (optional), anise (2 star), and turmeric powder (1 tsp). Cook until fragrant, approximately 1 minute.
6

Stir in potatoes (1 russet), bell pepper (1 green), cauliflower florets (2 cups), and salt (1.5 tsp). Cover and cook for 20 minutes, stirring often.
7

Remove lid and stir frozen peas (1 cup) into the mixture.
8

Optional step: Stir in plant yogurt (0.5 cup) and cook for another 2-3 minutes.
9

Add basmati rice (2 cups), vegetable broth (1.5 cups), and coconut milk (1 cup). Stir, bring to a boil, then cover and reduce heat to low. Simmer for 20 minutes.
10

When finished, sprinkle with the reserved cooked [cashew pieces] and [fresh cilantro] (optional). Serve warm. Store leftovers in an airtight container in the fridge for up to 5 days.