Lemony Biryani

With warm cinnamon and sweet golden raisins this well rounded spice filled dish will be a new favorite in your house and best part can be ready in 30 minutes! 

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Ingredients

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4 Tbsp of vegetable stock

3 cloves of garlic, minced

2 Lemons- Juice of 2, zest of 1

1 large yellow onion, sliced into rings

2 cups of sliced cauliflower florets 

1 cups of chopped green beans

2 large carrots, sliced into small rounds or shredded (even better!)

1- 15 oz can of chickpeas, drained

3 tsp of fresh ginger, grated (or ginger powder)

2 Tbsp chopped cilantro (or paste)

2 tsp of garam masala 

1 cinnamon stick (or 1 tsp of cinnamon ground)

1 bay leaf

1 tsp of ground turmeric- mix with 1 Tbsp of water first

1/4 cup cashews

1/4 cup golden raisins

4 cups prepared basmati rice (I use already prepared/frozen)

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Directions

1. In a large skillet, cook onion in 2 Tbsp vegetable stock with sliced onion on low to medium heat until cooked and browned and then remove from skillet and set aside. 

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2. To the same skillet, add other 2 Tbsp of vegetable stock and add garlic, cauliflower, carrots, green beans and saute until starting to soften and brown on the edges. Add the spices and fold in the chickpeas. Cook for another 5 minutes.

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3. Add the prepared rice to the same skillet then cinnamon, bay leaf, garam masala, ginger, garlic, turmeric and lemon zest and juice of 1 lemon and saute for 5 minutes until flavors are fully absorbed and have coated the rice. Remove from the heat and then add the cashews, golden raisins, lemon juice (of 2nd lemon) and cilantro to the rice and let absorb. 

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4. Top with the onions, garnish with fresh cilantro if you have it on hand!

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*Note this recipe is good even if you don't have the cashews and golden raisons on hand!