Carrot Ginger Biryani with Toasted Almonds and Mint Yogurt

Ingredients

• •2 cups basmati rice, rinsed and soaked
• •1 lb (450g) carrots, peeled and julienned
• •1 inch piece of ginger, finely grated
• •1 medium onion, thinly sliced
• •3 garlic cloves, minced
• •2 cups vegetable stock
• •1 cup plain yogurt
• •1/4 cup fresh mint leaves, finely chopped
• •1/4 cup toasted almonds, roughly chopped
• •2 tablespoons ghee or vegetable oil
• •1 teaspoon cumin seeds
• •1 teaspoon garam masala
• •1/2 teaspoon turmeric powder
• •1/2 teaspoon chili powder (optional)
• •Salt to taste
• •Fresh cilantro for garnish

Instructions

1. 1

   Step 1: Rinse the basmati rice thoroughly under cold water until the water runs clear. Soak the rice in water for 20-30 minutes, then drain and set aside.

2. 2

   Step 2: Heat 2 tablespoons of ghee or vegetable oil in a large pot over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.

3. 3

   Step 3: Add the thinly sliced onion and sauté for 5-7 minutes until golden brown. Stir in the minced garlic and grated ginger, cooking for another minute.

4. 4

   Step 4: Add the julienned carrots to the pot, followed by the turmeric powder, garam masala, chili powder (if using), and a pinch of salt. Cook for 3-4 minutes, stirring occasionally, until the carrots begin to soften.

5. 5

   Step 5: Pour in the vegetable stock and bring the mixture to a gentle simmer. Stir in the drained basmati rice, ensuring it is evenly distributed. Cover the pot with a tight-fitting lid.

6. 6

   Step 6: Reduce the heat to low and cook for 15-20 minutes, or until the rice is tender and the liquid is fully absorbed. Turn off the heat and let the biryani sit, covered, for an additional 5 minutes to steam.

7. 7

   Step 7: While the biryani is cooking, prepare the mint yogurt by combining the plain yogurt with the finely chopped fresh mint leaves. Season with a pinch of salt and mix well.

8. 8

   Step 8: Toast the almonds in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until golden and fragrant. Set aside.

9. 9

   Step 9: Fluff the cooked biryani gently with a fork, then transfer to a serving dish. Garnish with toasted almonds, fresh cilantro, and a dollop of mint yogurt. Serve hot and enjoy!