Vegetable Biryani

Ingredients

3 tbsp olive oil/ghee

1 yellow onion, diced

1 tbsp garlic, minced

1 tbsp ginger, minced

1 roma tomato, diced

½ cup water

½ cup peas

1 carrot, diced

2 potatoes, peeled and diced

1 green bell pepper, sliced

2 stalks celery, thinly sliced

1 cup cauliflower florets

½ tsp black pepper

¼ tsp cinnamon, ground

1 tsp coriander powder

1 tsp cumin powder

2 tsp garam masala

2 tsp salt

½ tsp turmeric, ground

¼ tsp cayenne pepper

4 cups vegetable broth

2 cups basmati rice, rinsed and drained

Add olive oil in a large Dutch oven over medium-high heat.
Add the onion, and cook until translucent, about 3-4 minutes.
Stir in garlic, ginger, tomatoes, and ½ cup water.
Bring to a simmer, and cook until the water has evaporated, about 10 minutes.
Add in the peas, carrot, potato, bell pepper, celery and cauliflower and stir well.
Add in the black pepper, cinnamon, coriander, cumin, garam masala, salt, turmeric, and cayenne, stirring well.
Add in the vegetable broth and bring to a boil.
Rinse basmati rice.
Add in the basmati rice, reduce to low heat and cook (covered) for 18-20 minutes.
Turn off the heat and let sit, covered, for five minutes before opening and serving.