Biryani with Cauliflower and Peas

Featuring Masala Blend's Biryani seasoning - made locally by a small spicery!

1 tbsp ghee or avocado oil

1 small onion, chopped

1 tbsp fresh ginger, chopped

2 tsp Biryani Masala Blend (locally made!)

2 tbsp brown sugar (ensure organic for vegan friendliness)

1 tsp salt

1 1/2 cup basmati rice

2 cups water

2 cups cauliflower florets

1 large carrot, chopped

1 cup frozen peas

1/2 cup raisins

2 tbsp lemon juice

1/4 cup fresh cilantro leaves

In a 2 quart pot, heat the ghee or oil. Add the onion and sauté until clear and soft. Add the ginger and Biryani Masala Blend, and stir until fragrant, about 30 seconds. Add the brown sugar, salt, rice, water, cauliflower and carrots. Bring to a full boil, then turn the heat to low. Cover tightly and simmer for 15 minutes. Take off the lid and tilt the pan, all the water should be absorbed. Quickly toss in the peas, raisins, and lemon and fluff. Return lid and cover for five minutes. Serve sprinkled with cilantro.

This recipe was adapted from Welcome to the Table, by National Co-op Grocers.

GF V veg DF

Yield: 8 servings