½ red bell pepper, cut into one-inch by half-inch strips
1 large white onion, finely chopped
⅔ cup frozen green pees, thawed
2 cups basmati rice, rinsed
5 tbsp butter, unsalted
1 tbsp cardamom pods
1 tsp cumin seeds
2 tsp turmeric
2 cinnamon sticks
3 cups water
½ cup cilantro leaves
Salt and Pepper to taste
Instructions
Preheat oven to 400 degrees F.
Assemble cauliflower and bell pepper onto a baking sheet. Melt 1 tbsp butter and pour over the vegetables. Sprinkle with salt, pepper, and 1 tsp turmeric. Toss the vegetables to make sure they are evenly coated and roast for 30 minutes and set aside.
In a large saute pan, fry the onions in 2 tbsp of butter. Once they are crispy with brown edges, remove from the heat and set aside.
In a 4 quart pot, saute rice in 2 tbsp butter, cardamom pods, cumin seeds, remaining 1 tsp turmeric, and cinnamon sticks for approximately two minutes, making sure to evenly coat the rice. Add a large pinch of salt and pepper.
Pour the water over the rice and allow to boil on medium-high heat. Then reduce heat and let simmer on low for approximately 15 minutes without lifting the cap.
With a fork, flake the rice, mixing in the roasted vegetables, green peas, fried onions, and cilantro leaves.
Enjoy!
Recipe by Chef Times Two at https://www.cheftimestwo.com/indian-vegetable-biryani/