Name: Spicy Chickpea Cauliflower Biryani
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 3 servings
Cuisine: indian
Ingredients: 2 tsp oil; 0.25 tsp cumin seeds; 3 null whole cloves; 1 null bay leaf; 1 null small onion (thinly sliced); 4 cloves cloves of garlic (finely chopped); 1 inch ginger (finely chopped (1 tbsp)); 0.75 tsp ground cardamom; 0.75 tsp ground cinnamon; 1 tsp coriander powder; 0.5 tsp turmeric; 0.33 tsp cayenne (or more); null dash black pepper (a good dash); 1 cup cooked chickpeas (or use other beans or lentils); 0.75 tsp salt (or more, divided); 0.25 tsp garlic powder; 1 cup chopped veggies (combination of peppers, carrots, zucchini, green beans); 0.25 cup peas; 2 tbsp plain nondairy yogurt (or use full fat coconut milk or thin cashew cream); 2.5 cups cauliflower rice (3 to 3.5 cups of florets will produce 2.5 + cups rice); 1.5 tsp lime juice (and more for garnish); 0.75 cup unsweetened plain non dairy yogurt; 2 tbsp water; 0.25 cup chopped tomato (chopped small); 2 tbsp chopped cilantro; 0.25 tsp ground cumin; null dash salt (a good dash); null null cayenne; 2 tbsp chopped cashews (dry toasted or toasted in a bit of oil until golden); 1 tbsp currants or raisins (optional)

Instructions

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1

Heat oil (2 tsp) in a large saucepan over medium heat. When hot, add cumin seeds (0.25 tsp), cloves (3 whole), and leaf (1 bay) and cook for minute (1). Add onion (1 small) and a pinch of [salt] and cook for minutes (4).
2

Add of garlic (4 cloves) and ginger (1 inch) and cook for 4 minutes (3 to) or until onion is golden.
3

Add the ground cardamom (0.75 tsp), ground cinnamon (0.75 tsp), coriander powder (1 tsp), turmeric (0.5 tsp), and cayenne (0.33 tsp) and mix in. Cook for minute (0.5). Add cooked chickpeas (1 cup), salt (0.25 tsp), garlic powder (0.25 tsp), and chopped veggies (1 cup) and mix in. Partially cover and cook for 7 minutes (5 to) or until the veggies are al dente.
4

Add in peas (0.25 cup) and plain nondairy yogurt (2 tbsp) and mix in. Cook for minute (1).
5

Add the cauliflower rice (2.5 cups), salt (0.5 tsp), lime juice (1.5 tsp) and toss to combine well.
6

Cover and cook for 8 minutes (7 to). Uncover, add half of the chopped cashews (2 tbsp) and currants or raisins (1 tbsp) and gently fluff the cauliflower. Taste and adjust [salt] and spice.
7

Remove the [bay leaf]. Garnish with the remaining [chopped cashews], [cilantro] and/or [mint], [lime] and serve with raita.
8

For the Tomato Raita: Combine unsweetened plain non dairy yogurt (0.75 cup) and water (2 tbsp) in a bowl. Whisk to make a smooth mixture. Add chopped tomato (0.25 cup), chopped cilantro (2 tbsp), ground cumin (0.25 tsp), a good dash of [salt] and [cayenne] and mix in. Taste and adjust [salt] if needed. Garnish with chopped tomatoes (1 tbsp), a dash of [cumin] and [cayenne].