Red Curry Vegetable Biryani

Ingredients

• 2 cups Basmati rice
• 3 tablespoons Thai red curry paste
• 1 can (14oz) Coconut milk
• 1.5 cups Vegetable broth
• 1 cup Bamboo shoots, sliced
• 1 large Red bell pepper, diced
• 0.5 cup Frozen peas
• 1 tablespoon Soy sauce
• 1 teaspoon Brown sugar
• 0.25 cup Fresh cilantro(optional)

Instructions

1. 1

   Rinse the Basmati rice under cold water until the water runs clear, then drain thoroughly.

2. 2

   In a large pot or Dutch oven, heat a splash of oil over medium heat and sauté the red curry paste for 1 minute until fragrant.

3. 3

   Stir in the coconut milk, vegetable broth, soy sauce, and brown sugar, whisking until the curry paste is fully dissolved.

4. 4

   Add the rinsed rice, bamboo shoots, and diced bell peppers to the pot, stirring to ensure the rice is submerged.

5. 5

   Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot with a tight-fitting lid.

6. 6

   Simmer for 15-18 minutes without lifting the lid, until the liquid is fully absorbed and the rice is tender.

7. 7

   Turn off the heat, stir in the frozen peas, and let the pot sit covered for 5 minutes to steam the peas.

8. 8

   Fluff the biryani gently with a fork, garnish with fresh cilantro, and serve warm.