Betsy’s No Garlic Vegetable Biryani

By Betsy Vail 09/01/15

Ingredients:

• 2 Tbs ghee (or butter or olive oil)
• 1 medium onion, diced
• 1 bell pepper, diced (I like red for color)
• 1 c Basmati rice
• 1½ tsp ground ginger
• 1½ tsp curry powder (Some curry powder blends contain garlic, so check yours to be sure it's safe.)
• 1½ tsp salt
• 1 tsp cumin seeds
• 1 tsp turmeric
• ¼ tsp cinnamon
• ¼ tsp cardamom
• 2 c chicken broth (add additional water if needed to soften the rice)
• 1 bay leaf
• ½ c peas
• ½ c organic corn
• fresh cilantro (for garnish)

Directions:

1. In a large sauce pot, sauté the onion and peppers on medium heat in the oil until the onions are translucent.
2. Add the rice, ginger, curry powder, cinnamon, salt, cumin seeds, turmeric, and cardamom. Stir until the rice is coated and the spices are fragrant.
3. Add the broth, bay leaf, peas, and corn. Bring to a boil, then turn the heat down and allow to simmer in a covered pot until the rice is tender (about 15-20 minutes). 
4. Remove the bay leaf, then garnish with cilantro and serve. 

Creative Considerations:

• Add cooked diced chicken
• Add cooked shrimp
• Add other vegetables of your choice
• Add fruit such as diced apples, diced dried apricots, raisins, or dried cranberries (Craisins)