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Vegetable Biryani

In a large saute pan over medium-high heat, melt the butter and add the onions. Cook until tender and fragrant, about 3-4 minutes.

Stir in cumin, coriander, turmeric, cinnamon, nutmeg, and cardamom and cook until spices are fully incorporated and toasted, about 4-5 minutes.

Add the tomatoes and carrots, season with salt and pepper, and cook one minute more.

Stir in peas, rice, and vegetable stock. Bring to a boil, cover with lid, and cook in 375º oven until rice is just cooked through, about 20 minutes.

Remove from oven and allow to cool slightly, the fluff with a fork. Season with salt and pepper.