Vegetable Biryani

• 2 tbl EVOO
• 1 red onion (1/2" dice)
• 1/2 tsp cumin seed
• 1 2-3" piece cinnamon stick
• 7 peppercorns
• 1 tbl ginger garlic paste
  
• 1 tomato, diced
• 1/2 cup water
• 1-1/2 cup mixed veggies (carrots, peas, corn)
• 1/2 cup diced yukon gold potato (1/2" cubed)
• 1 tsp sodium-free chicken boullion
• 1 tsp salt
• 1/4 - 1/2 tsp red chile pepper
• 1/4 tsp black pepper
• 1 tsp garam masala
• 2 bay leaves
• 1/4 tsp tumeric
• 4 cups water
• 2 cups basmati rice, rinsed & drained

Yields 4-6 servings (~1 cup)

1. Heat oil in dutch oven over medium eat. Add onion & cook until softened (about 3 minutes).
2. Stir in cumin seed, cinnamon stick & peppercorns. Cook until fragrant & cumin seeds begin to pop (about 3 minutes).
3. Stir in ginger garlic paste, tomatoes & 1/2 cup water. Bring to a simmer and cook until the water evaporates (about 10 minutes).
4. Stir in peas, carrots, corn & potato. Season with remaining spices: chicken boullion, salt, red chile, black pepper, garam masala, bay leaves and tumeric. Stir well, cover and cook for 5 minutes.
5. Pour in 4 cups water and bring to a boil over high heat. Once boiling, stir in basmati rice. Reduce heat to medium, cover, and simmer for 10 minutes.
6. Stir, reduce heat to low, cover & continue to cook until rice is done (10-20 minutes).
7. Serve as a side dish or main dish with garlic naan bread.