Name: Vegetable Biryani
Yield: 12
Ingredients: 1/3 cup plus two tablespoons vegetable oil; 1 medium yellow onion, quartered; 1 1/2 teaspoons coarse salt; 2 teaspoons cumin seeds; 1 teaspoon coriander seed; 3 teaspoons poppy seeds; 6 cloves; 2 bay leaves; 1-inch piece cinnamon stick; 1 1/2-inch piece fresh ginger; 1/4 cup shredded unsweetened coconut; 1 cup coconut milk; 2 cups basmati rice; 2 1/3 cups water; 2 small russet potatoes, peeled and chopped; 2 medium carrots, peeled and chopped; 10 ounces frozen peas

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Instructions

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Step 1

In a blender, mix 1/3 cup oil, onion, salt, spices, ginger, shredded coconut, and 1/4 cup coconut milk.

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Step 2

Heat last 2 tablespoons vegetable oil in a easy straight-sided skillet with a factual-becoming lid. Toast the rice till frivolously golden. Add the spice puree to the rice. Slither till fragrant, about 3 minutes.
Step 3

Add last coconut milk, 2 1/3 cups water, potatoes, and carrots to the skillet. Direct to a simmer, hide, and simmer till water is absorbed into the rice, about 15 minutes. Desire from the warmth, add the peas, hide, and steam till the peas are warmed thru, about 5 minutes.

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