Vegetable Biryani with Cashews

Preheat the oven to 350°F.

Bring a medium pot of water to a boil. Add rice and simmer for 30 minutes; drain well.

Meanwhile, heat oil in a large ovenproof pot over medium high heat.

Add garlic, onion, ginger, half of the cashews, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper and cook, stirring often and adding a splash of water when the mixture sticks to the pot, until deep golden brown and soft, about 15 minutes.

Add yogurt and curry powder and cook until thickened, 2 to 3 minutes more.

Stir in vegetables, 2/3 cup water, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper, cover and simmer until vegetables are tender on the outside but not cooked through, about 5 minutes.

Remove pot from heat and stir in frozen peas.

Arrange hot, drained rice over vegetables, cover pot with foil and a tight-fitting lid and bake until rice and vegetables are tender, about 25 minutes.

Uncover, carefully transfer contents of pot to a large bowl and toss together gently.

Spoon into bowls and serve garnished with remaining cashews.