Vegetable Biryani

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

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.

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.