Vegetable Biryani

Recipe courtesy of Martha Stewart

Ingredients

• 1/3 cup plus two tablespoons vegetable oil
• 1 medium yellow onion, quartered
• 1 1/2 teaspoons coarse salt
• 2 teaspoons cumin seeds
• 1 teaspoon coriander seed
• 3 teaspoons poppy seeds
• 6 cloves
• 2 bay leaves
• 1-inch piece cinnamon stick
• 1 1/2-inch piece fresh ginger
• 1/4 cup shredded unsweetened coconut
• 1 cup coconut milk
• 2 cups basmati rice
• 2 1/3 cups water
• 2 small russet potatoes, peeled and chopped
• 2 medium carrots, peeled and chopped
• 10 ounces frozen peas

Directions

1. In a blender, combine 1/3 cup oil, onion, salt, spices, ginger, shredded coconut, and 1/4 cup coconut milk.
2. Heat remaining 2 tablespoons vegetable oil in a large straight-sided skillet with a tight-fitting lid. Toast the rice until lightly golden. Add the spice puree to the rice. Stir until aromatic, about 3 minutes.
3. Add remaining coconut milk, 2 1/3 cups water, potatoes, and carrots to the skillet. Bring to a simmer, cover, and simmer until water is absorbed into the rice, about 15 minutes. Remove from the heat, add the peas, cover, and steam until the peas are warmed through, about 5 minutes.