Vegetable Biryani

Rinse the rice

Place the basmati rice in a bowl, cover with cold water, and swirl until the water runs mostly clear — about 2–3 rinses. Drain well and set aside. This removes excess starch and keeps the grains fluffy and separate.

Build the aromatic base

Heat the oil in a large, heavy-bottomed pan or Dutch oven over medium heat. Add the cumin seeds and let them sizzle for 30–45 seconds until fragrant and just starting to pop. Add the sliced onion with a pinch of salt and cook, stirring occasionally, for 6–8 minutes until soft and golden at the edges.

Add garlic, ginger, and spices

Stir in the minced garlic and grated ginger and cook for 1 minute until fragrant. Add the coriander powder and turmeric, stir to coat the onions, and cook for another 30 seconds to bloom the spices.

Add the vegetables

Add the diced carrot and peas, stirring to combine. Cook for 3–4 minutes over medium heat until the carrot begins to soften slightly.

Cook the rice

Add the drained rice to the pan and stir gently to coat every grain in the spiced oil. Pour in the warmed vegetable stock and add the remaining salt. Stir once, bring to a boil over high heat, then reduce to the lowest heat setting, cover tightly with a lid, and cook for 18–20 minutes. Resist lifting the lid — the steam is what cooks the rice evenly.

Rest and finish

Remove the pan from the heat and let it sit, still covered, for 5 minutes. Uncover, fluff the biryani gently with a fork, and fold through most of the fresh coriander. Taste and adjust salt if needed, then scatter the remaining coriander on top and serve hot.