Biryani with yogurt sauce

INGREDIENTS:

1 cup peas

1 onion

3 medium carrots

4 celery stalks

2 russet potatoes

1 bell pepper

1 can diced tomatoes

3 cloves garlic

1 tbsp minced ginger

1/2 cup water

3 tbsp olive oil

4 cups vegetable broth

2 cups brown rice

2 tsp salt

1/2 tsp pepper

1/4 cayenne pepper

2 tsp garam masala

1 tsp ground coriander

1/2 tsp turmeric

1 tsp cumin

1/2 tsp cinnamon

Directions:

In a heavy bottom soup pot, heat olive oil over medium-high heat.

Add chopped onions and cook until translucent. 3-4 mins

Add ginger and garlic. Stir.

Add tomatoes and water. Bring to a boil, simmer, until water cooks off, 10 mins or so.

Add carrots, celery, potatoes, bell pepper, peas, broth, rice, and spices. Raise heat and bring to boil.

Lower heat and simmer, covered, for 20-25 mins.

Fluff and let rest 5 mins.