Vegetable Biryani

feastingathome.com

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2 cups white basmati rice (see notes for brown basmati)

2 tablespoons olive oil (or sub ghee or coconut oil)

1 large onion, thinly sliced

1 red bell pepper, thinly sliced

1 cup diced carrot (or use match sticks)

4 garlic cloves, rough chopped

2 teaspoons fresh ginger, grated or use ginger paste

1 tablespoon cumin ( or whole seeds)

1 tablespoon coriander (or whole seeds, cracked open)

1 teaspoon chili powder

1 teaspoon cinnamon (or one cinnamon stick)

½ teaspoon cardamom (or 3 crushed cardamom pods)

½ teaspoon ground turmeric

2 bay leaves

1 star anise pod (optional)

4 cups veggie stock ( or chicken stock)

¾ teaspoon salt, more to taste

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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