Vegetarian Biryani

I have decided to go Vegan for health reasons only. Not only Vegan but as close to Plant Based Whole food as possible. I have always loved cooking but this is definitely a new approach. Let's give this a whirl. In the first 3 months I have lost 30lbs and my blood pressure and Cholesterol went from high to low. So far so good. I have added some fish and shrimp due to my good Cholesterol also being low.

2 tablespoons olive oil

1 large onion, thinly sliced

1 to 2 cups chopped or thinly sliced veggies ( bell pepper, zucchini, or carrots)

3 garlic cloves, rough chopped

1 tablespoon ginger, chopped

1 tablespoon cumin

1 tablespoon coriander

1 teaspoon chili powder

1 teaspoon cinnamon (or one cinnamon stick)

½ teaspoon cardamom (or 3 crushed cardamom pods)

½ teaspoon turmeric

1 bay leaf

4 cups veggie stock

2 cups basmati rice, rinsed

¾ teaspoon salt

1 can chickpeas, drained, rinsed

½ cup raisins

Garnish: ¼ cup cashews and chopped parsley or cilantro

Serve with Cilantro Mint Chutney ( vegan adaptable!)

Directions at feastingathome.com

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