📖 Instructions

1. First, let's prep the veggies! Wash and chop 1 large onion finely, 2 medium potatoes into roughly 1-inch cubes, and 1 pound of fresh green beans into 1-inch pieces. If you're like me and hate chopping, put on a podcast, it makes it much more bearable!
2. Next up, aromatics! In a large pot or Dutch oven (I prefer cast iron, adds a nice flavor!), heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onion and sauté until golden brown and caramelized. Don't rush this step; the caramelization adds tons of flavor! This part takes around 8-10 mins. It was 12 mins for me yesterday, go figure.
3. Now for the spices! Add 1 teaspoon of turmeric powder, 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, 1/2 teaspoon of chili powder (adjust to your preference!), and a generous pinch of salt. Stir well and cook for another minute until fragrant. Mmm, smelling that now is making me hungry.
4. Time to add the potatoes! Toss in the cubed potatoes and green beans. Stir everything together and cook for about 5 minutes, allowing the potatoes to slightly soften. If you're feeling adventurous, add a tiny pinch of cinnamon for that 'je ne sais quoi'.
5. Let's cook the rice. Add 1 cup of basmati rice (rinsed thoroughly) along with 2 cups of water. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-18 minutes, or until the rice is cooked through and the liquid is absorbed. Don't lift the lid to peek; you'll ruin the steam!
6. Almost there! Gently stir in 1/2 cup of plain yogurt and 1/4 cup of chopped fresh cilantro. If you're in a hurry (like me sometimes), you can use store-bought cilantro, though fresh is always better. I'll bet fresh is better!
7. Finally, garnish and serve! Garnish with extra cilantro, a sprinkle of fried onions (optional but SO good!), and a squeeze of lemon juice. Serve hot and enjoy your delicious Green Bean & Potato Biryani! You did it!!