Rainbow vegetable biryani
Ingredients
Cumin seeds
½ tsp(s), (2 ml)
Coriander seeds
½ tsp(s), (2 ml)
Uncooked jasmine rice
⅔ cup(s), (150 ml)
Olive oil
2 tsp(s)
Ground turmeric
½ tsp(s), (2 ml)
Ground cinnamon
1 pinch(es)
Kosher salt
½ tsp(s), (2 ml)
Water
1⅓ cup(s), (325 ml)
Sliced almonds
2 tbsp(s), (30 ml)
Olive oil
1 tsp(s)
Onion
½ cup(s), (125 ml) yellow variety, sliced
Kale
2 cup(s), (500 ml) coarsely chopped, packed
Canned drained chickpeas
15 oz, (425 g) rinsed and drained
Uncooked cauliflower
1 cup(s), (250 ml) small florets
Butternut squash
1 cup(s), (250 ml) 1/4-inch cubes
Garlic
1 clove(s), large
Ginger root
2 tsp(s), (10 ml) finely chopped
Kosher salt
½ tsp(s), (2 ml)
Cayenne pepper
1 pinch(es), optional
Water
¾ tbsp(s), (12 ml)
Cilantro
2 tbsp(s), (30 ml) coarsely chopped (for garnish)
Golden seedless raisins
2 tbsp(s), (30 ml) chopped
Plain fat free Greek yogurt
3 tbsp(s), (45 ml)