One-Pot Vegetable Biryani

Vegetable biryani may be the underdog of biryanis since it’s often overshadowed by meatier varieties. But like other formidable yet unsung dishes, this one’s adaptability helps it hold its own. Recipes vary across South Asia: Hyderabadi versions are known for their fieriness, while milder, nuttier variations dominate northern regions. This one falls somewhere in the middle. Use any vegetables you have, such as nutty cauliflower, sweet peas and crunchy carrots. Nuts and fresh or dried fruits add a confetti of flavors and textures. This recipe skips the layering typically called for in favor of conveniently stirring everything together. Luckily, using fewer dishes doesn’t compromise flavor.

Ingredients

• 2

  cups basmati rice

• ¼

  cup ghee or any neutral oil

• 1

  dried bay leaf

• 2

  whole star anise (optional)

• 4

  whole cloves

• 4

  cardamom pods

• 4

  fresh Thai green chiles or green finger chiles, stems removed

• 1

  medium red onion, finely chopped

• 1

  tablespoon ginger paste or freshly grated ginger

• 1

  tablespoon garlic paste or freshly grated garlic

• ½

  teaspoon turmeric powder

• 2

  teaspoons Kashmiri red chile powder or other ground red chile

• 1

  plum tomato, finely chopped

• ½

  cup chopped cilantro leaves

• ½

  cup chopped mint leaves

• 1

  medium carrot, peeled and thinly sliced

• 1

  small potato, peeled and finely diced

• 1

  cup small cauliflower florets

• ½

  cup frozen green peas, thawed

• ½

  cup cut green beans (fresh or frozen)

• ½

  cup full-fat Greek yogurt

• 2

  tablespoons fine sea salt

• 2 ½

  cups unsalted vegetable stock or water

• 1

  teaspoon garam masala

• 1

  tablespoon fresh lemon juice, plus 3 lemon slices

• ½

  cup fresh pomegranate seeds (optional)

• ¼

  cup toasted or fried cashews, halved (optional)

Preparation

1. Rinse the rice, cover with cold water in a bowl and soak for 20 minutes. Meanwhile, heat ghee in a large pot over medium until it melts, 30 to 45 seconds. Add bay leaf, star anise, cloves, cardamom and green chiles and fry until fragrant, about 30 seconds. Add onion and fry, stirring often, until they start turning golden brown, about 5 minutes.
2. Add ginger and garlic and continue frying and stirring until the raw smell dissipates, about 1 minute. Add turmeric and red chile powder and stir for 30 seconds to toast (don’t let them burn). Add tomato and 2 tablespoons water. Add half of cilantro and mint. Continue stirring until the tomato starts to break down, about 5 minutes.
3. Add the carrot, potato, cauliflower, green peas, green beans, yogurt and salt. Cook, stirring occasionally, for 5 minutes until the ingredients are incorporated.
4. Drain the rice and add to the pot, along with the lemon juice and garam masala. Stir until everything is evenly mixed. Add the vegetable stock and stir. Cover and cook on medium for 5 minutes.
5. Uncover and stir. Add the rest of the cilantro and mint and the lemon slices. Cover and cook on low for 20 minutes. Turn off the stove and let the pot stand for 15 minutes. Fluff the rice and garnish with fresh pomegranate seeds and cashews if you like.