dinner · indian
One-Pot Chickpea Vegetable Biryani with Toasted Cashews & Cilantro
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Instructions
1
Set a 3-quart heavy saucepan over medium heat with the oil to warm.
2
While the oil warms, halve the onion and thinly slice it into half-moons.
3
Add the cashews to the shimmering oil and stir 1 to 2 minutes until golden and toasty, then lift them onto a serving plate with a slotted spoon.
4
Add the sliced onion and a pinch of salt to the cashew-scented oil, cooking 6 minutes, stirring often, until soft and golden at the edges.
5
While the onion cooks, mince the garlic and cut the cauliflower florets into small bite-sized pieces.
6
Rinse the basmati in a fine-mesh sieve until the water runs mostly clear, then rinse and drain the chickpeas in a colander.
7
Stir the garlic, garam masala, cumin, turmeric, cinnamon, and cardamom into the onion, cooking 45 seconds until fragrant and the oil turns golden.
8
Add the rinsed rice and stir gently for 1 minute until every grain is coated and glossy with the spiced oil.
9
Pour in the water with the remaining salt, then stir in the chickpeas and cauliflower and raise the heat to bring to a boil, about 2 minutes.
10
Scatter the frozen peas over the surface, cover tightly, reduce heat to low, and cook undisturbed 15 minutes until the water is absorbed and small steam holes dot the rice.
11
While the rice steams, chop the cilantro and cut the lemon into wedges, adding both to the serving plate beside the cashews.
12
Pull the pot off the heat and rest it, still covered, for 5 minutes so the rice finishes tender and separate.
13
Uncover and gently fluff the biryani with a fork, folding the peas and chickpeas through the golden rice.
14
Spoon into bowls, squeeze two lemon wedges over top, and finish with the toasted cashews, chopped cilantro, and remaining lemon wedges.
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