Vegetable Biryani

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Sweet, raw

  1 onion or 331g

• Cumin

  Spices, cumin seed

  ½ tsp, whole or 1g

• Cinnamon

  Spices, ground

  1 tbsp or 8g

• Peppercorn

  Whole peppercorns, black

  7 dash or 0.7g

• Sweet Ginger Garlic Seasoning, dry

  Simply Asia

  3 teaspoon or 1.2kg

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Water

  Plain, clean water

  ½ cup or 118g

• Peas

  Green, raw

  ½ cup or 73g

• Carrots

  Raw

  ½ cup chopped or 64g

• Potato

  Flesh and skin, raw

  ½ cup, diced or 75g

• Vegetable Broth

  From bouillons. Low sodium

  100g

• Salt

  Table

  1 tsp or 6g

• Chili powder

  Spices

  ¼ tsp or 0.7g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Garam Masala Seasoning

  Spice Islands

  ¼ tsp or 9g

• Turmeric

  Spices, ground

  ¼ tsp or 0.6g

• Water

  Plain, clean water

  4 cup or 947g

• White rice

  Long-grain, regular, raw, unenriched

  2 cup or 370g

Directions

1. Melt ghee in a large Dutch oven over medium heat. Add onion, and cook until softened, about 3 minutes. Stir in cumin seed, cinnamon stick, and peppercorns; cook until the spices are fragrant, and the cumin seeds begin to pop, about 3 minutes.
2. Stir in ginger garlic paste, tomatoes, and 1/2 cup water. Bring to a simmer, and cook until the water has evaporated, about 5 minutes. Stir in peas, carrot, and potato. Season with chicken bouillon, salt, red chile, black pepper, garam masala, and turmeric. Stir well, then cover, and cook for 3 minutes.
3. Pour in 4 cups water and bring to a boil over high heat. Once boiling, stir in basmati rice, reduce heat to medium, recover, and simmer for 10 minutes. Reduce heat to low and continue to cook until the rice has softened, 10 to 15 minutes more.
4. Recipe by: Asmaa' (source: http://allrecipes.com/recipe/136456/vegetable-biryani/?clickId=right%20rail0&internalSource=rr_feed_recipe_sb&referringId=76789%20referringContentType%3Drecipe)