Vegetable Biryani

Ingredients

• 2 cups cooked rice
• 2 tablespoons avocado oil
• 2 medium onions, sliced
• 1 tablespoons ginger garlic paste
• 2 medium tomatoes, chopped and blended into puree
• 1 bay leaf
• 4 green cardamom
• 1 cinnamon stick
• 1 teaspoon cumin
• 1 teaspooon ground turmeric
• 1/4 teaspoon Cayenne pepper
• 1 1/2 teaspoons garam masala, or allspice
• 1 cup mixed vegetables
• 1 large potato, diced
• 1/4 cup cilantro, chopped
• 1/4 cup Mint leaves, chopped
• 1 teaspoon salt

Instructions

1. Let the rice soak in water for 30 minutes, then boil it in salted water until half has done.
2. Make sure the rice is drained and cooled, but any leftover boiled rice would also be good!
3. Fry onions in some oil until caramelized, about 5 minutes.
4. Set aside half of the caramelized onions.
5. With ginger garlic paste, add dry spices, bay leaf, green cardamom, and cinnamon stick.
6. Add spices along with the blended tomatoes and fry for a minute.
7. Fry the spice mix until the oil separates.
8. Stir in the vegetables and cook for a few minutes.
9. Put some water into the pot and simmer for a few minutes until the vegetables are tender.
10. Now that the vegetable curry is ready, it’s time to layer it.
11. Sprinkle green chilies, cilantro, and mint leaves over the curry.
12. Cover the curry mix with boiled rice.
13. Add mint leaves and reserved caramelized onions over the boiled rice.
14. On low flame, simmer the biryani for 15 minutes.
15. Once the rice and curry are nicely steamed, uncover them.
16. Mix it up and serve!