Kripalu Recipe: Vegetable Biryani

According to Ayurveda, ghee offers a wide range of benefits, including clarity of mind and sound digestion. In more scientific terms, ghee helps sustain healthy microbes in the gastrointestinal tract to maintain good digestion and elimination. Cilantro, which is optional in this Kripalu recipe, has both its superfans and its haters—those who love it will get an extra serving of minerals, vitamins, and antioxidants.

Serves 4

1 1/2 cups white basmati rice
2 1/2 cups water
1 teaspoon salt
Pinch saffron
2 tablespoons ghee
1/2 small onion, medium diced
1 tablespoon fresh ginger, minced
1 tablespoon fresh garlic, chopped
1 teaspoon turmeric
2 tablespoons fresh cilantro, chopped (optional)
1 small carrot, small diced
3/4 cup frozen green peas and/or green beans
1/2 cup whole cashews
1/2 cup raisins

Rinse the rice and place in a pot with the water, saffron, and salt. Bring to a boil, then turn down to a simmer and cook, covered, for 10 to 12 minutes, until rice is tender. Meanwhile, sauté the onions, ginger, and garlic in the ghee for 5 to 8 minutes. Add turmeric and cilantro. Add the carrots and sauté for five more minutes. Remove from heat and set aside. When the rice is cooked, fluff with a fork and combine with the onion and carrot mixture, peas, cashews, and raisins. Serve garnished with fresh cilantro, if desired.