Vegetable Biryani

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Servings: 4 Prep: 20 min Cook: 40 min Dairy Free Gluten Free Freezable Stovetop Added 5 months ago Updated 5 months ago

Missing nutrition data for: Fresh Ginger, Tomato, Garam Masala, Cilantro, Fresh Mint Leaves, Frozen Peas, White Rice

Ingredients

2 cloves garlic

½ inch fresh ginger ⚠

½ large onion

1 large tomato ⚠

4 ounces cremini mushrooms

2 tablespoons avocado oil, or fat of choice

2 tablespoons garam masala ⚠

½ teaspoon ground turmeric

½ teaspoon sea salt, plus more to taste

¼ bunch cilantro ⚠

2 tablespoons fresh mint leaves ⚠

½ cup frozen peas ⚠

1 cup white rice ⚠

1 ½ cups chicken broth

1. Peel and chop/grate garlic, ginger, and onions. Chop/grate tomato. Clean and chop mushrooms.

2. Sauté the mushrooms and onions for 5-10 minutes in avocado oil or fat of choice until they begin to soften.

3. Add the tomatoes, garam masala, turmeric, garlic, ginger, and salt. Sauté for another 2-3 minutes until flavors begin to mingle.

4. Add onion/spice mix (including fat) to the sauté pan.

5. Stir to combine.

6. Cover and cook on low for 30 minutes, stirring occasionally.

7. Chop the cilantro and mint.

8. During the last 10 minutes of cooking, stir in the peas, cilantro, and mint.

9. Rinse the rice well, and cook in broth until light and fluffy.

10. Serve vegetable biryani over hot steaming rice or add the cooked rice to the biryani and stir together before serving.