Vegetable Biryani

Instructions

1. 1

   Rinse the rice until the water runs clear and let it soak while you start the vegetables.

2. 2

   Heat the oil in a large lidded pot over medium-high and fry the thinly sliced onions 10 minutes until golden. Remove a third for garnish.

3. 3

   Add the garlic, ginger and biryani masala and stir 1 minute, then add the frozen vegetables and drained chickpeas and cook 3 minutes.

4. 4

   Drain the rice and stir it in with the broth and 1 tsp salt. Bring to a boil, cover and cook on low 15 minutes, then rest 5 minutes.

5. 5

   Fluff and top with the fried onions, cashews, cilantro and mint.