One-Pot Vegetable Biryani Recipe (With Video)

cooking.nytimes.com

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

2½ 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)

Directions at cooking.nytimes.com

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