Spicy Thai red curry base mixed with long-grain rice and bamboo shoots.
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Rinse the Basmati rice under cold water until the water runs clear, then drain thoroughly.
In a large pot or Dutch oven, heat a splash of oil over medium heat and sauté the red curry paste for 1 minute until fragrant.
Stir in the coconut milk, vegetable broth, soy sauce, and brown sugar, whisking until the curry paste is fully dissolved.
Add the rinsed rice, bamboo shoots, and diced bell peppers to the pot, stirring to ensure the rice is submerged.
Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot with a tight-fitting lid.
Simmer for 15-18 minutes without lifting the lid, until the liquid is fully absorbed and the rice is tender.
Turn off the heat, stir in the frozen peas, and let the pot sit covered for 5 minutes to steam the peas.
Fluff the biryani gently with a fork, garnish with fresh cilantro, and serve warm.
