VEGETARIAN BIRYANI
Ingredients
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)
1/2 teaspoon cardamom (or 3 crushed cardamom pods)
1/2 teaspoon ground turmeric
2 bay leaves
1 star anise pod (optional)
4 cups veggie stock ( or chicken stock)
3/4 teaspoon salt, more to taste
1 can chickpeas, drained, rinsed
1/2 cup raisins
Garnish: 1/4 cup cashews and chopped parsley or cilantro
Instructions
Soak rice in a bowl of hot water while you prep ingredients.
In a large skillet, or shallow Dutch oven, heat oil over medium-high heat. Add the onion and sauté, stirring often, until tender and golden, 5 minutes.
Turn heat to medium, add the veggies, garlic and ginger, and saute 4-5 minutes. Remove one cup of the mixture and set aside.
Add spices and bay leaf, and stir one minute, toasting the spices. Drain the rice and add it along with veggie stock and salt.
Top with chickpeas, raisins and the cup of veggies you set aside.
Bring to a simmer over high heat, then lower heat to low.
Simmer on low 20-30 minutes or until the rice has soaked up the liquid.