Chickpea Cauliflower Rice Biryani with Tomato Raita

• Produce

  • 1 Bay leaf
  • 1 cup Chickpeas or use other beans or lentils, cooked
  • 2 tbsp Cilantro
  • 1 tsp Coriander, Powder
  • 1 tbsp Currants or raisins
  • 4 cloves Garlic
  • 1/4 tsp Garlic powder
  • 1 inch Ginger
  • 1 Onion, small
  • 1/4 cup Peas
  • 1 cup Veggies

• Condiments

  • 2 tbsp Yogurt or use full fat coconut milk or thin cashew cream, plain nondairy

• Baking & Spices

  • 1 good dash Black pepper
  • 3/4 tsp Cardamom, ground
  • 1/3 tsp Cayenne
  • 3/4 tsp Cinnamon, ground
  • 3 Cloves, whole
  • 3/4 tsp Salt
  • 1/2 tsp Turmeric

• Oils & Vinegars

  • 2 tsp Oil

• Nuts & Seeds

  • 2 tbsp Cashews
  • 1/4 tsp Cumin seeds

• Other

  • 1.5 tsp lime juice and more for garnish

Found on veganricha.com

Description

Ingredients

• 2 tsp oil
• ¼ tsp cumin seeds
• 3 whole cloves
• 1 bay leaf
• 1 small onion, thinly sliced
• 4 cloves of garlic, finely chopped
• 1 inch ginger, finely chopped ( 1 tbsp)
• ¾ to 1 tsp ground cardamom
• ¾ tsp ground cinnamon
• 1 tsp coriander powder
• ½ tsp turmeric
• ⅓ tsp or more cayenne
• a good dash of black pepper
• 1 cup cooked chickpeas or use other beans or lentils
• ¾ tsp or more salt, divided
• ¼ tsp garlic powder
• 1 cup chopped veggies (combination of peppers, carrots, zucchini, green beans )
• ¼ cup peas
• 2 tbsp plain nondairy yogurt or use full fat coconut milk or thin cashew cream
• 2.5 to 3 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
• 2 tbsp chopped cashews, dry toasted or toasted in a bit of oil until golden
• 1 tbsp currants or raisins (optional)
• 2 tbsp chopped cilantro & 2 tbsp chopped mint (optional)

Directions

• Heat oil in a large saucepan over medium heat. When hot, add cumin seeds, bay leaves and cloves and cook for a minute or until fragrant. Add sliced onion and a pinch of salt and cook for 4 minutes.
• Add garlic and ginger and cook for another 3 to 4 minutes or until onion is golden.
• Add the ground spices and mix in. cook for half a minute. Add chickpeas, ¼ tsp salt, garlic powder, veggies and mix in. Partially cover and cook for 5 to 7 minutes or until the veggies are al dente.
• Add in peas and yogurt and mix in. Cook for a minute.
• Add the riced cauliflower, ½ tsp salt, lime juice and toss well combine.
• Cover and cook for 7 to 8 minutes. Uncover, add half of the toasted nuts and currants and gently fluff the cauliflower. Taste and adjust salt and spice.
• Remove the bay leaf. Garnish with the remaining toasted nuts, cilantro and/or mint, lime and serve with raita.
• Combine ¾ cup of unsweetened plain non dairy yogurt and 2 tbsp water in a bowl. Whisk to make a smooth mixture. Add ¼ cup chopped tomato (chopped small), 2 tbsp chopped cilantro, ¼ tsp ground cumin, a good dash of salt and cayenne and mix in. Taste adjust salt if needed. Garnish with 1 tbsp chopped tomatoes, a dash of cumin and cayenne.