Halal One Pan Vegetable Biryani (Quick Vegetarian)

• 1 cup basmati rice, rinsed
• 1 onion, sliced; 3 garlic cloves, minced; 1 tbsp ginger
• 2 carrots, 1 potato, 1 cup cauliflower florets, ½ cup peas, 1 bell pepper (all chopped)
• 2 tbsp biryani masala or (cumin + garam masala + turmeric + chili powder)
• 2 tbsp oil or ghee (halal), 1 (15 oz) can chickpeas
• 2 cups vegetable broth or water, salt
• Fresh cilantro, mint, lemon wedges, fried onions (optional)

1. 1Heat oil in a large skillet or Dutch oven. Sauté onion until golden. Add garlic, ginger, and spices; cook 1 min.
2. 2Add vegetables and chickpeas; stir 3-4 min. Add rice and broth. Bring to boil.
3. 3Reduce heat, cover, and simmer 18-20 min until rice is tender and liquid absorbed. Fluff and rest 5 min. Garnish with herbs and lemon.

Nutrition values are estimates.