Festive Vegetable Biryani with Christmas Spices

1Rinse the basmati rice (2 cups) under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.

2In a large pot, heat the ghee or vegetable oil (2 tablespoons) over medium heat. Add the cumin seeds (1 teaspoon) and mustard seeds (1 teaspoon), and sauté until they start to pop.

3Add the sliced onion (1 large), and cook until golden brown, about 5-7 minutes. Stir in the minced garlic (2 cloves) and grated ginger (1 inch), and sauté for another minute until fragrant.

4Add the diced carrots (1 cup), green beans, (1 cup) bell peppers, (1 cup) peas (1 cup), and cauliflower to the pot. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are slightly tender.

5Stir in the raisins (½ cup) and cashews (½ cup), followed by the coriander powder (1 teaspoon), garam masala (1 teaspoon), turmeric powder (½ teaspoon), cinnamon powder (½ teaspoon), nutmeg (¼ teaspoon), and salt. Mix well to coat the vegetables with the spices.

6Add the soaked and drained basmati rice (2 cups) to the pot, and gently stir to combine with the vegetables and spices.

7Pour in the vegetable broth (4 cups), and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 20 minutes or until the rice is cooked and the liquid is absorbed.

8After 20 minutes, remove the pot from heat and let it sit, covered, for an additional 10 minutes to allow the flavors to meld.

9Fluff the biryani with a fork, and garnish with fresh cilantro. Serve with lemon wedges on the side.