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Learn how to make this Vegetable Biryani Recipe with my step-by-step tutorial. Loaded with flavor, tons of colorful vegetables and naturally Gluten Free!
Rinse rice until water runs clear. Cover rice with water and soak for 20 minutes.
Strain and place in a pot along with broth and water. Bring to a boil.
Once boiling, cover and immediately reduce heat to a simmer. Cook for 15 minutes or until water is absorbed.
While rice is cooking, combine saffron threads with 1 T of boiling water. Set aside.
Allow cooked rice to sit undisturbed for 5 minutes. Fluff with a fork and immediatey mix with saffron water (strained). Set aside.
*This can be made in advance*
*This can also be made in the Instant Pot to save time*
Heat 1 T Ghee and 1 T avocado oil in a cast iron or other frying pan over medium heat. Once hot, add in sliced onions.
Cook for 15 minutes, stirring frequently, until golden brown. Remove and set aside.
Add 2 T Ghee and 2 T avocado oil to the same pan used for the onions (medium heat).
Once hot, add spices. Saute for 30 to 45 seconds or until fragrant, stirring frequently.
Add in garlic and ginger paste and continue cooking for an additional 30 to 45 seconds.
Next, add carrots, cauliflower, green beans, red bell pepper and frozen peas along with 1/2 cup of Pacific Foods Organic Low Sodium Vegetable Broth. Cover and cook for 8 to 10 minutes until vegetables are tender (but not mushy).
Turn off heat and stir in lemon juice.
Use a deep casserole dish or enamel coated cast iron pot for layering.
Begin with 1/3 of the cooked rice mixture on the bottom.
Top with 1/2 of the cooked spice and vegetable mixture and then 1/3 of the fried onions.
Add 1/2 of the mint and cilantro leaves.
REPEAT with 1/3 of the rice, remaining spice and veg mixture, 1/3 of the fried onions and remaining min and cilantro leaves.
Top with remaining rice and fried onions.
Add cashews and serve with yogurt (and more chopped cilantro if desired).
You can make the entire casserole in advance. If so, leave off the yogurt and cashews.
Refrigerate (up to 48 hours) until ready to reheat.
Preheat oven to 325F.
Add cashews to casserole and place covered on center rack. Bake for 30 minutes or until warmed through.
Serve with yogurt and ENJOY!