This is an aromatic and delicious Indian rice dish prepared with any veggies you like. It goes as a main or side dish, is done in one pot and fairly simple – all you need are lots of exotic spices!

Preparation time: 40 minutes

What you need:

1 cup (185 g) white Basmati rice (do not use other types of rice); uncooked

1 tablespoon oil (or ghee, if you have it)

1 large onion, halved and thinly sliced

2 tablespoons fresh ginger, peeled and finely chopped

4 large garlic cloves, minced

1 teaspoon garam masala powder

½ teaspoon chili powder

1 teaspoon coriander powder

1 teaspoon turmeric

1 teaspoon salt

1 tomato, chopped

2 cups (480ml) water

3 tablespoons plain yogurt

3-4 tablespoons sliced almonds

1 bunch of fresh coriander (you can substitute with parsley), chopped

Mixed vegetables:

You can use all or some of the vegetables below and add any other veggies you like. This is really flexible and depends on how many veggies you like to have in your Biryani.

4 medium carrots, peeled and cut into small pieces

1 potato, peeled and cut into small pieces

½ cup (70g) peas, cooked or frozen

¾ cup (50g) cauliflower florets

Whole spices:

1 bay leave

4 black cardamon pods

6 green cardamon pods

3-4 inch (7-10 cm) cinnamon stick

3 cloves

2 star anise

½ teaspoon cumin seeds

How to do it:

Soak rice for about 20 minutes in water

Heat oil (or ghee) in a large (wide) pot at medium heat and add all whole spices; sauté for about 2 minutes until they become fragrant

Add onion slices, stir and cook for about 3 minutes until onions turn golden

Add garlic and ginger and cook for another minute while stirring

Add chopped vegetables and cook for 4 minutes; if the bottom of the pot gets sticky, add a bit of water.

Next add tomatoes, yogurt, garam masala, turmeric, ½ teaspoon salt, chili powder and coriander powder

Reduce the heat to low and add the drained rice, 2 cups (480ml) water and 1 teaspoon salt

Mix everything and cook with closed lid until the water is absorbed and the rice soft.

Turn off heat and let stand for 10-15 minutes.

Sprinkle with sliced almonds and chopped coriander/parsley and serve with yogurt.

Enjoy!

Note: You can easily double the recipe and it lasts for several days in the fridge.