Vegetable Biryani

Ingredients

1 medium carrot, peeled and cut into 2-inch pieces

1 teaspoon salt

1 teaspoon chili powder

1/2 cup frozen cut green beans, thawed

1/2 cup fresh green beans, cut into 2-inch pieces

1 medium tomato, chopped

1 large onion, cut lengthwise into 1/4-inch thick strips

2 cups water

1 teaspoon biryani masala powder

1 medium potato, peeled and cut into 2-inch pieces

1/2 cup chopped cilantro

1 cup uncooked basmati rice

5 fresh curry leaves

1/3 cup vegetable oil

Directions

Heat oil in a large pot over medium heat until it shimmers. Cook onion and curry leaves, stirring occasionally, until onion is dark brown, 12 to 15 minutes. Add tomato and cook, stirring occasionally, until softened, 3 to 5 minutes.

Meanwhile, soak rice in water to cover for 10 minutes. Drain well.

Add beans, carrots, peas, potato, chile powder, biryani masala powder, and salt to onion mixture. Cook, stirring occasionally, 2 minutes. Stir in drained rice and water and bring to a boil. Reduce heat to low and cook, covered, until water is absorbed, about 30 minutes. Stir in cilantro and let stand, covered, 10 minutes before serving.